Flan is a popular dessert all over the world. Either with or without the caramel crispy topping, it's just quintessential comfort food. Smooth and creamy, this dessert is loved by old and young alike.
- 3/4 cup White sugar, divided
- 2 tsp Water
- 3 Eggs
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk
- 1 tbsp Vanilla extract
Preheat oven to 350 F.
In a medium saucepan over medium-low heat, heat 1/2 cup sugar and water until golden brown in color. Carefully swirl pan occasionally while it is heating. Pour hot syrup into a 9 inch round glass pie or baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, whisk eggs. Beat in condensed milk, evaporated milk, remaining 1/4 cup sugar and vanilla until smooth. You want a smooth mixture, if there are a lot of bubbles, pour it through a strainer over the caramel. If not just pour egg mixture into baking dish. Cover with aluminum foil.
Place pan in larger baking dish and add boiling water carefully into bottom dish. Bake in preheated oven 45-60 minutes. Let cool in water for one hour. Refrigerate for at least two hours. To serve, carefully invert onto serving plate and allow the caramel sauce to flow down the edges.