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

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.

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.

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.

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.

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).

Optional Garnish

• Toasted nuts

• Caramel drizzle

• Mint leaves

• Berries