A luscious and creamy caramel flan that is perfect for any occasion.
Heat the granulated sugar in a saucepan over medium heat, stirring occasionally until it melts and turns golden brown.
Keep stirring to avoid burning the sugar, and remove from heat as soon as it turns golden brown.
Quickly pour the caramel into a 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden.
Work swiftly as the caramel hardens quickly upon cooling.
Preheat your oven to 325°F (160°C).
Ensure the oven is fully preheated to maintain consistent cooking.
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until well combined.
For a smoother custard, strain the mixture through a sieve before pouring.
Pour the custard mixture over the hardened caramel in the cake pan.
Pour gently to avoid disturbing the caramel layer.
Place the cake pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan.
The water bath ensures even cooking and prevents the custard from cracking.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Check for doneness by gently shaking the pan; the center should slightly jiggle.
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Refrigerating overnight enhances the flavor and texture of the flan.
Run a knife around the edges of the pan to loosen the flan, then invert onto a serving plate.
Warm the bottom of the pan slightly to help release the caramel.
Slice, serve, and enjoy your creamy caramel flan.
Garnish with fresh berries or a dollop of whipped cream for an elegant touch.
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