Caramel Flan (Crème Caramel) 

Ingredients

For the Caramel

• ½ cup sugar

• 2 tbsp water

For the Flan Custard

• 4 large eggs

• 1 can sweetened condensed milk (395g)

• 1 can evaporated milk (354 ml)

• 1 cup whole milk

• 1 tbsp vanilla extract

• A pinch of salt

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Instructions

1. Make the Caramel

1. Add sugar and water to a saucepan.

2. Cook over medium heat without stirring, until the sugar melts and turns into a golden amber caramel.

3. Quickly pour the caramel into each ramekin or baking mold, swirling to coat the bottom evenly.

4. Let it cool and harden.

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2. Make the Custard Mixture

1. In a large bowl, whisk the eggs gently (avoid creating bubbles).

2. Add condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of salt.

3. Whisk until smooth.

4. Strain the mixture through a fine sieve to ensure the flan is silky and smooth.

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3. Fill the Molds

• Pour the strained custard into the caramel-coated molds.

• Cover each mold with foil to prevent the top from drying out.

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4. Bake the Flan

1. Preheat oven to 150°C (300°F).

2. Place the molds in a baking dish.

3. Pour hot water halfway up the sides to create a water bath (bain-marie).

4. Bake for 45–60 minutes, or until the center is slightly jiggly when shaken.

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5. Chill and Serve

1. Remove the molds from the water bath.

2. Let them cool to room temperature.

3. Refrigerate for at least 4 hours (or overnight).

4. To serve, run a knife around the edges and flip onto a plate.

5. Drizzle remaining caramel sauce on top.

6. Add nuts, fresh berries, or mint leaves as garnish (optional).

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Optional Garnish

• Toasted nuts

• Caramel drizzle

• Mint leaves

• Berries