Servings: 8 pieces
Calories: 200kcal
Cost: $8.00
Equipment
- Round cake mold or flan pan
- Medium-sized saucepan
- Mixing bowl and whisk
- Fine mesh sieve
- Oven-safe baking pan for the water bath
Ingredients
- 1 cup white sugar
- ¼ cup water
- 1 can (397 g) condensed milk
- 1 can (400 ml) evaporated milk
- 4 large eggs
- 1 tablespoon vanilla essence
Instructions
- In a small saucepan, combine sugar and water over medium heat until it turns golden amber (5-7 minutes).
- Pour the caramel into a mold, swirling to coat the bottom and sides evenly. Let it cool.
- In a bowl, whip the eggs until smooth, then add condensed milk, evaporated milk, and vanilla essence. Blend until silky.
- Strain the mixture through a fine mesh sieve for extra smoothness.
- Pour the flan mixture over the cooled caramel in the mold. Cover tightly with aluminum foil.
- Place the mold in a larger baking pan and fill the outer pan halfway with hot water.
- Bake in a preheated oven at 180°C (350°F) for 50-60 minutes until a toothpick comes out clean.
- Let the flan cool completely before refrigerating for at least 4 hours (or overnight).
- To serve, run a knife around the edges and flip onto a plate. Slice and enjoy.
Notes
For a richer caramel, substitute brown sugar for white sugar. Use almond or coconut milk for a dairy-free alternative. Add orange zest or cinnamon for a unique flavor twist. Store leftovers in the refrigerator for up to 3 days, covered. For longer storage, freeze individual slices wrapped tightly in plastic wrap.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 80mg | Potassium: 140mg | Sugar: 25g | Vitamin A: 500IU | Calcium: 150mg | Iron: 0.4mg
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