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Flan is a classic, creamy, and wonderfully simple dessert with a rich caramel topping. This recipe focuses on a traditional Latin American style, which is often a bit denser and creamier than some other variations.

Classic Caramel Flan

This recipe makes one 8 or 9-inch round flan, serving 6-8 people.

Yields: 1 flan (8-9 inches)
Prep time: 20 minutes
Cook time: 50-70 minutes
Chill time: At least 4 hours (preferably overnight)

Ingredients:

For the Caramel:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water

For the Custard:

• 1 (14-ounce/397g) can sweetened condensed milk
• 1 (12-ounce/354ml) can evaporated milk
• 1 cup (240ml) whole milk (or half-and-half for extra richness)
• 4 large eggs
• 2 large egg yolks (for extra richness and a smoother texture)
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Equipment:

• 8 or 9-inch round cake pan (or a 6-cup bundt pan, or a loaf pan)
• Larger roasting pan (to create a water bath)
• Heavy-bottomed saucepan
• Whisk
• Fine-mesh sieve

Instructions:

1. Preheat Oven & Prepare Water Bath:
* Preheat your oven to 350°F (175°C).
* Place a large roasting pan on the middle rack of your oven. This is where your flan pan will sit to bake in a water bath.

2. Make the Caramel:
* In a heavy-bottomed saucepan, combine the granulated sugar and water.
* Cook over medium-high heat, stirring until the sugar dissolves.
* Once it starts to boil, do not stir. You can gently swirl the pan occasionally if needed to ensure even cooking.
* Continue cooking until the sugar turns a deep amber or light brown color. This usually takes about 5-8 minutes. Watch carefully, as it can burn quickly once it reaches the desired color.
* Immediately and carefully pour the hot caramel into your 8 or 9-inch cake pan.
* Carefully tilt the pan to coat the bottom evenly with the caramel. Set aside to cool; the caramel will harden.

3. Prepare the Custard:
* In a large bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk (or half-and-half), eggs, egg yolks, vanilla extract, and salt until just combined.
* Important for Smoothness: Strain the custard mixture through a fine-mesh sieve into another bowl or a large measuring cup with a spout. This removes any bits of cooked egg or chalazae, ensuring a perfectly smooth flan. Discard any solids left in the sieve.

4. Assemble and Bake:
* Carefully pour the strained custard mixture over the hardened caramel in the prepared cake pan.
* Place the flan pan inside the larger roasting pan that's already in the oven.
* Carefully pour hot tap water into the roasting pan until it comes about halfway up the sides of the flan pan. (Be careful not to splash water into the flan!)
* Bake for 50-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. A knife inserted near the edge should come out clean.
* Do not overbake, or the flan can become rubbery or develop cracks.

5. Cool and Chill:
* Carefully remove the flan pan from the water bath (leave the roasting pan in the oven if you want, or remove it as well).
* Let the flan cool completely on a wire rack at room temperature.
* Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Chilling is crucial for the flan to set properly and for the caramel to liquify into a sauce.

6. Unmold and Serve:
* When ready to serve, run a thin knife around the outer edge of the flan to loosen it.
* Place a large serving plate (with a slight rim to catch the caramel sauce) upside down over the flan pan.
* Holding the plate and pan firmly together, quickly and confidently flip them over.
* Gently lift the flan pan. The flan should slide out, and the beautiful caramel sauce will cascade over it. If it doesn't release immediately, give the bottom of the pan a gentle tap.
* Serve chilled and enjoy!

Tips for Success:

• Don't Stir the Caramel: Once the sugar and water mixture boils, resist the urge to stir. Stirring can cause sugar crystals to form. Swirl the pan instead.
• Watch the Caramel Closely: Caramel goes from perfect to burnt very quickly. Have your cake pan ready to pour it in immediately.
• Water Bath is Key: The water bath (Bain-Marie) ensures even, gentle cooking, preventing the custard from curdling and keeping it wonderfully smooth and creamy.
• Don't Overbake: A slight jiggle in the center is good. Overbaking will result in a tougher, less creamy flan.
• Chill Thoroughly: This is critical! A well-chilled flan has the best texture and allows the caramel to turn into a luscious sauce.
• Strain the Custard: This step takes an extra minute but makes a huge difference in achieving that perfectly silky smooth texture.

Enjoy your delicious homemade flan!