Classic Caramel Flan 🍮 Silky, creamy, and topped with a rich homemade caramel sauce. This timeless dessert is surprisingly simple to make and always feels a little bit special. The hardest part? Waiting overnight before digging in! Caramel * 6-inch (2.5–3-inch tall) cake pan: ½ cup (100 g) granulated sugar + 2 tbsp water * 8-inch cake pan: ¾ cup (150 g) granulated sugar + 3 tbsp water Custard * 1 can (300 mL) sweetened condensed milk * 1 can (354 mL) evaporated milk * 4 large eggs * 2 egg yolks * 1 tsp vanilla extract * Pinch of salt Instructions 1. Preheat your oven to 325°F (160°C). 2. Add the sugar and water to a saucepan over medium heat. Don’t stir—just gently swirl the pan as it cooks. Once it reaches a deep amber colour, immediately pour it into your cake pan, tilting to coat the bottom evenly. 3. In a bowl, whisk together the eggs, egg yolks, condensed milk, evaporated milk, vanilla, and salt until smooth. Strain through a fine-mesh sieve into the caramel-lined pan. 4. Place the cake pan into a larger roasting pan and pour hot water halfway up the sides to create a water bath. Loosely cover the flan with foil. 5. Bake until the edges are set and the centre still has a gentle wobble: * 6-inch (2.5–3-inch tall) cake pan: 70-75 minutes * 8-inch cake pan: 50–60 minutes 6. Remove the flan from the water bath and let it cool uncovered to room temperature. Cover and refrigerate for at least 6 hours, but overnight is best. 7. Run a thin knife around the edge, dip the bottom of the pan in warm water for 10–15 seconds, then invert onto a serving plate. Tips * Straining the custard is the secret to an ultra-silky texture. * Don’t overbake—the centre should still jiggle slightly, as it will continue setting while it cools. * Chilling overnight gives the best texture and allows the caramel to melt into a beautiful sauce. #flan #caramelflan #dessert #homebaking #Recipe - @itsangusnguyen