A delightful twist on the classic caramel flan, this recipe offers a creamy texture and a rich caramel flavor that will impress your guests.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
In a saucepan, melt the granulated sugar over medium heat until it turns a golden caramel color. Quickly pour the caramel into the bottom of a pie plate, tilting to coat evenly.
Be cautious while handling hot caramel to avoid burns.
In a mixing bowl, whisk together the eggs, whole milk, granulated sugar, and vanilla extract until well combined.
Whisk gently to avoid incorporating too much air, which can create bubbles in the custard.
Pour the custard mixture over the caramel in the pie plate.
Pour slowly to avoid disturbing the caramel layer.
Place the pie plate in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the pie plate.
The water bath helps cook the custard evenly and prevents cracking.
Bake in the preheated oven for 45-55 minutes, or until the custard is set but still slightly jiggly in the center.
Check for doneness by inserting a knife near the center; it should come out clean.
Allow the custard to cool to room temperature, then refrigerate for at least 2 hours.
Chilling enhances the flavor and texture of the custard.
Run a knife around the edge of the custard to loosen it, then invert onto a serving plate to release the caramel topping.
Invert the dish confidently to ensure the custard releases smoothly.
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