INGREDIENTS
CARAMEL SAUCE
1 Cup of Granulated Sugar
1/4 Cup of Water
FOR CARAMEL
Over medium-low heat add white granulated sugar and water directly to a thick-bottomed pot. Shake the pan gently.
After 6-8 minutes it will look like amber maple syrup.
Place your caramel in the mold and tip it back and forth to coat the bottom. Keep aside and divide between the oven ramekins Carefully. Let cool to room temperature
CUSTARD INGREDIENTS
4 Eggs
1/2 Cup Granulated Sugar
1 can Evaporated Milk
1 can condensed milk
1 tsp. Vanilla Extract
FOR FLAN
Preheat oven to 400F
Put eggs, condensed milk, evaporated milk, sugar, and vanilla in a blender. Blend until mixed thoroughly, about a minute. Divide the custard evenly among ramekins.
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35-40 minutes or until done. The center should jiggle slightly and if you insert a toothpick it should come out clean.
Remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours and more if possible,
Keep them in the fridge until ready to serve. Run a sharp knife around the edge of the flan to loosen from the ramekin. Place a plate over top and flip over to plate. Shake gently to loosen a bit more before removing the ramekin. The caramel will drizzle over the custard and it’s ready to enjoy.
Serve Caramel Flan with fresh fruit and cream if desired.
