Spanish Flan

Ingredients

• •For the Caramel:
• •1 cup granulated sugar
• •1/4 cup water
• •For the Flan:
• •4 large eggs
• •1 can (14 ounces) sweetened condensed milk
• •1 can (12 ounces) evaporated milk
• •1 teaspoon vanilla extract

Directions

1. 1Preheat your oven to 350°F (175°C).
2. 2Start by making the caramel. In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium-high heat without stirring. Swirl the pan occasionally to ensure even caramelization.
3. 3Continue to cook the sugar until it turns a deep amber color. This may take about 10-12 minutes. Be careful not to let it burn, as caramel can go from amber to burnt quickly.
4. 4Once the caramel has reached the desired color, immediately pour it into the bottom of a 9-inch round cake pan or a flan mold. Quickly swirl the pan to coat the bottom evenly with the caramel.
5. 5In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until everything is well combined and the mixture is smooth.
6. 6Gently pour the egg mixture over the caramel in the cake pan.
7. 7Cover the cake pan with aluminum foil or a lid if your flan mold has one.
8. 8Place the cake pan into a larger, deep roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the cake pan. This creates a water bath or "baño maría," which helps the flan cook evenly.
9. 9Carefully transfer the roasting pan with the flan to the preheated oven.
10. 10Bake for about 45-60 minutes or until the flan is set. To check for doneness, insert a knife or toothpick into the center of the flan. If it comes out clean, the flan is ready.
11. 11Once done, remove the flan from the oven and let it cool to room temperature in the water bath.
12. 12When the flan has cooled, refrigerate it for at least 2 hours or until it's thoroughly chilled.
13. 13To serve, run a knife around the edge of the flan to loosen it. Place a serving plate upside down on top of the cake pan, hold both the plate and the pan firmly, and then quickly invert the flan onto the plate. The caramel will flow over the top, creating a beautiful topping.
14. 14Slice and serve the Spanish Flan, and enjoy the creamy, caramel goodness!