Caramel Flan

                                                    Caramel Flan

Caramel Flan, also known as crème caramel, is a delightful and elegant dessert that combines a smooth and creamy custard with a rich caramel sauce. It's a popular dessert in many Latin American, Spanish, and Filipino cuisines. Here's a classic recipe for making Caramel Flan:

Ingredients:

For the carame

1 cup granulated sul:gar

• 1/4 cup water

For the flan:

• 6 large eggs
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).

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3. In a small saucepan, combine the granulated sugar and water for the caramel. Heat over medium heat, stirring gently until the sugar dissolves. Once the sugar has dissolved, stop stirring and let the mixture boil without stirring.

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5. Continue to boil the sugar syrup until it turns a deep golden brown color. Swirl the saucepan occasionally to ensure even caramelization. Be careful not to let it burn.

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7. Immediately pour the caramelized sugar into the bottom of a 9-inch round flan mold or a deep pie dish, swirling it around to coat the bottom evenly. The caramel will harden as it cools.

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9. In a large mixing bowl, whisk the eggs until well beaten.

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11. Add the sweetened condensed milk, evaporated milk, and vanilla extract to the beaten eggs. Whisk the mixture until everything is well combined and smooth.

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13. Pour the flan mixture over the hardened caramel in the flan mold.

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15. Place the flan mold into a larger baking dish or roasting pan. Create a water bath by adding hot water to the larger baking dish, filling it about halfway up the sides of the flan mold.

16. Carefully transfer the water bath with the flan mold to the preheated oven.

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18. Bake the flan in the water bath for about 50-60 minutes, or until the custard is set. You can check for doneness by inserting a toothpick into the center of the flan; if it comes out clean, the flan is done.

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20. Once the flan is done, remove it from the oven and from the water bath. Let it cool to room temperature.

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22. Once cooled, cover the flan with plastic wrap and refrigerate it for at least 4 hours or preferably overnight to set and chill.

Serving:

To serve, run a knife around the edges of the flan mold to loosen the caramel flan. Place a serving plate on top of the mold and invert the flan onto the plate. The caramel sauce will flow over the top of the custard, creating a beautiful presentation.

Cut the Caramel Flan into wedges and enjoy the smooth, creamy custard with the luscious caramel sauce. It's a wonderfully decadent dessert that's sure to impress your guests