Mexican Flan Recipe

Preheat the oven to 350°F (175°C).

In a saucepan, combine sugar and water over medium heat.

Stir until sugar dissolves and mixture turns golden brown, about 8-10 minutes.

Quickly pour caramel into a round baking dish, tilting to coat the bottom evenly.

In a blender, combine eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt.

Blend until smooth and well combined.

Pour the egg mixture over the caramel in the baking dish.

Place the baking dish in a larger baking pan and fill the outer pan with hot water halfway up the sides.

Bake for 50-60 minutes, or until a knife inserted comes out clean.

Remove from the oven and let cool to room temperature.

Refrigerate for at least 4 hours or overnight.

To serve, run a knife around the edges and invert onto a serving plate.

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