The Easiest Homemade Flan | Crème Caramel

Add 1 cup of sugar to a heavy bottom pot over medium low heat to make the caramel.

Let the sugar melt slowly until it turns a golden brown color, gently swirling the pot to ensure even melting.

Pour the melted sugar into an 8-inch cake pan, swirling it around to evenly coat the bottom, and do this immediately before it hardens.

Set the caramel-coated pan aside to cool.

In a large bowl, add 3 eggs and beat until well blended.

Add 1 can of sweetened condensed milk, 1 can of evaporated milk, and vanilla bean paste to the eggs, and mix until smooth.

Place the cake pan into a larger 13x9 baking dish.

Pour the custard mixture through a fine strainer directly onto the caramel coating in the cake pan.

Carefully pour water into the larger pan until it's about halfway up the sides of the cake pan to create a water bath.

Bake in a preheated oven at 350°F for 55 minutes or until the flan is set but still slightly jiggly in the center.

Remove the cake pan from the water bath and let it cool for about 4 hours.

For best results, let it cool in the fridge overnight before unmolding.

Run a knife around the edges of the flan to loosen it, place a serving plate on top of the cake pan, and quickly invert it to unmold the flan.

Equipment Needed

Allergens