Caramel Flan

1. Quickly pour the caramel into a round baking dish or individual ramekins.
2. Tilt the dish to evenly coat the bottom with the caramel.
3. Let it cool while you prepare the flan mixture.

3. Make the flan mixture:

1. In a large bowl, combine the sweetened condensed milk, evaporated milk, and whole milk.
2. Add the eggs and vanilla extract.
3. Whisk until smooth and fully combined.

4. Strain the mixture:

1. For a silky texture, strain the mixture through a fine mesh sieve to remove any lumps or bubbles.

5. Assemble and bake:

1. Pour the flan mixture gently over the cooled caramel in the dish.
2. Place the dish in a larger baking pan. Fill the pan with hot water until it reaches halfway up the sides of the flan dish, creating a water bath.
3. Lightly cover the flan with aluminum foil to prevent over-browning.

6. Bake:

1. Preheat your oven to 325°F (160°C).
2. Bake the flan for 50–60 minutes or until a knife inserted into the center comes out clean.

7. Cool and unmold:

1. Remove the dish from the water bath and let it cool to room temperature.
2. Refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set.
3. To unmold, run a knife around the edges of the flan, then carefully invert it onto a serving plate.

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Tips and Variations

• Caramel: Work quickly when pouring the caramel, as it hardens fast.
• Flavors: Add a pinch of cinnamon or a hint of orange zest to the flan mixture for a unique twist.
• Texture: For an even richer flan, substitute the whole milk with heavy cream.

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Serving

Serve your caramel flan chilled, paired with fresh fruit or a dollop of whipped cream for an extra indulgent treat. Enjoy!