Flan is an egg custard dish with a caramel sauce on top. This traditional Spanish dessert is a nice compliment to any Paella dinner. It can be made ahead of time.
- 1 cup granulated sugar
- 4 large eggs
- 1 – 14 oz can sweetened condensed milk
- 1 – 12 oz can evaporated milk
- 1 Tbsp vanilla extract
- Place the sugar in a heavy saucepan and heat over medium-low heat until the sugar completely dissolves and forms a nice golden brown syrup.
- Carefully pour the hot sugar syrup into the bottom of 6 ramekins (if you want individual desserts), or you can use an 8 or 9-inch round, glass baking dish to make one large flan.
- Immediately swirl dish to evenly cover bottom with the syrup mixture. It will harden very fast, so work quickly.
- Whisk the eggs in a large bowl until well blended.
- Add the sweetened condensed milk, evaporated milk, and vanilla extract; whisk to combine thoroughly. It’s important to make sure that the eggs are fully incorporated into the other ingredients.
- Pour the egg and milk mixture over the sugar syrup in the ramekins or baking dish.
- Cover with foil and place in a hot water bath – place the baking dish inside another oven-proof dish and fill with water until it comes about halfway up the side of the baking dish.
- Bake in a preheated 350° F oven for approximately 60 minutes; the flan is ready when a knife inserted in the center comes out clean.
- Cool completely.
- When ready to serve, run a knife around edges, then place plate, upside down, over the top of the flan; invert quickly. Gently lift off the baking dish and allow the syrup to run over the sides of the flan.