Silky Spanish Caramel Flan (Printer-Friendly)

Sweet and creamy Spanish flan with a rich caramel layer and smooth custard texture.

# What You’ll Need to Cook:

→ Custard Base

01 - 5 large eggs
02 - 14 oz sweetened condensed milk
03 - 12 oz evaporated milk
04 - 1 teaspoon vanilla extract

→ Caramel

05 - 1 cup granulated sugar

# Steps to Prepare:

01 - Heat sugar in a pot over medium-low heat until melted and golden in color, stirring occasionally.
02 - Pour caramel into a flanera and tilt to evenly coat the bottom and sides. Let it cool.
03 - Blend eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
04 - Pour the custard mixture into the cooled, caramel-coated flanera.
05 - Place flanera into a larger baking dish and pour hot water around it until halfway up the sides.
06 - Bake in a preheated 350°F oven for 50–60 minutes or until a knife inserted in the center comes out clean.
07 - Remove from oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 1 hour.
08 - Run a knife around the edges, place a plate over the flanera, and invert to release the flan onto the plate.

# Extra Cooking Tips:

01 - Make individual portions using 4 oz ramekins and reduce baking time to 40 minutes.
02 - Avoid greasing the pan, as fat can interfere with the custard setting properly.
03 - Check water levels during baking to ensure the custard cooks gently and evenly.