Put sugar and water in a pot and mix well so sugar is completely wet, put it on the stove on high heat, you do have to keep an eye on it because you don’t want it to stick or burn, when it starts to boil it will start changing color really fast so don’t walk away,
Turn stove off once you see the golden caramel color,
Pour caramel into an oven prove pan and let cool completely…
While the caramel is cooling off start getting the flan ingredients ready.
*** WARNING!!! WARNING!!! WARNING!!! WARNING!!! ***
*** The caramel is extremely HOT do not taste or touch with fingers ***
***To avoid accident try using back burner. (Try at your own risk) ***
3 eggs (at room temperature)
3 egg yolk
2 tsp Vanilla extract
1 can Evaporated milk
1 can sweetened condensed milk
In a blender or a stand mixer, add all of the ingredients and mix for 3 minutes,
Once the caramel is completely cool, pour the flan mixture into the pan and
A bain-marie (ban mah-REE) is the fancy term for a hot water bath.
It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat ... 350 degrees F.
You will need a second pan that is bigger than the one you used for the flan,
Put the bigger pan in the oven then put the flan pan in the bigger pan and add water to the
Bigger pan just enough to cover half way up the side of the flan pan, not to high, we do not want water in the flan.
Bake for one hour, keep an eye on it to make sure the water does not dry out or gets inside the flan.
A good way to check if it’s done is by inserting the tip of a knife into middle of the flan and if it comes out clean, THE FLAN IS DONE
Remove the flan pan from the oven, and let it cool off until its save to put in the refrigerator for at least 1 hr.
After the flan is cold, Run a knife around the edge of the flan and wiggle it side to side to loosen it up from the pan,
Place the plate or platter on top of the pan and quickly flip it over on to the plate or platter.