Flan de Caramel with Vanilla Custard
Ingredients
- For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
- For the Vanilla Custard
- 4 large eggs
- 1 can (400 g) sweetened condensed milk
- 1 can (380–400 ml) evaporated milk
- 1 cup whole milk
- 1 1/2 tsp pure vanilla extract or 1 vanilla bean, scraped
- Pinch of salt
Instructions
- Prepare the caramel and coat the mold or ramekins.
- Mix custard ingredients until smooth but not frothy.
- Pour custard over cooled caramel.
- Bake in a water bath at 160°C for 55–65 minutes.
- Cool, chill for several hours, then unmold.