Classic Vanilla Flan

1. 1

   Set your oven to preheat to 350°F.

2. 2

   Combine the granulated sugar and 1/4 cup of water in a medium saucepan. Place over medium heat and stir often for approximately 2 minutes, waiting for the sugar crystals to dissolve completely.

3. 3

   Adjust the burner to medium-high heat and let the mixture boil, shaking the pan from time to time, for roughly 5 minutes until it turns a deep amber or golden hue. Should any crystals cling to the saucepan walls, wash them back down with a damp pastry brush.

4. 4

   Quickly transfer the hot caramel into an 8-inch round cake pan. Rotate and tip the pan so the liquid covers the entire bottom to the edges, then leave it to cool and solidify while preparing the custard.

5. 5

   Put the eggs, sweetened condensed milk, evaporated milk, and vanilla extract into a blender container or a large mixing bowl. When using a blender, run it on low speed until just mixed, then leave it for a short time to let surface foam subside. If mixing by hand, stir with a whisk until thoroughly integrated. Strain the liquid through a fine mesh sieve as you add it to the pan if there is excessive foam.

6. 6

   Put the cake pan containing the set caramel inside a larger roasting pan. Carefully empty the liquid custard mixture over the solid caramel base. Pour hot water into the outer roasting pan until it reaches 1 inch of hot water.

7. 7

   Cook in the oven for 35 to 40 minutes, checking that the middle has barely set. The custard should still jiggle slightly when moved, as it will firm up fully during the cooling process.

8. 8

   Take the custard pan out of the hot water bath. Place it onto a wire rack to let it cool down to room temperature.

9. 9

   Gently slide a thin, sharp knife around the perimeter of the cake pan, then position an inverted platter over the top. Turn both over together and lift off the pan. If the dessert was refrigerated, submerge the lower half of the pan in warm water briefly to loosen the caramel before flipping it onto your platter. Cut into portions and serve.

Recipe by @Preppy Kitchen on YouTube. See the original for their notes and tips.