Ingredients:

  • 1 cup (200 g) granulated sugar
  • ¼ cup (60 ml) water
  • 4 large eggs
  • 1 can (14 oz or 400 g) sweetened condensed milk
  • 1 can (12 oz or 360 ml) evaporated milk
  • 1 tablespoon (15 ml) vanilla extract
  • Pinch of salt

Instructions:

  1. In a saucepan, combine sugar and water. Heat over medium until it melts.
  2. Swirl the pan gently until it reaches a golden brown color.
  3. Immediately pour the caramel into the bottom of the cake pan to coat evenly.
  4. In a mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until fully combined.
  5. Carefully pour the custard mixture over the caramel in the cake pan.
  6. Place the cake pan in a larger roasting pan. Fill the roasting pan with hot water to create a water bath that goes halfway up the sides of the cake pan.
  7. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, until the flan is set (a knife inserted should come out clean).
  8. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
  9. To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate.