Traditional Mexican Flan

This classic Mexican flan is a creamy, caramel custard dessert that is both rich and smooth. With its delicate balance of sweetness and a hint of vanilla, it’s a beloved treat that embodies the essence of traditional Mexican cuisine. This recipe is gluten-free and perfect for any occasion, offering a delightful finish to any meal.

Ingredients:

• 1 cup sugar (for caramel)
• 6 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tablespoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium heat, melt the sugar until it turns a golden brown, swirling the pan occasionally to ensure even melting. Once caramelized, quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
3. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth and well combined.
4. Pour the egg mixture over the hardened caramel in the baking dish.
5. Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish (this is called a water bath).
6. Bake in the preheated oven for about 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
7. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
8. To serve, run a knife around the edges of the flan, invert it onto a serving plate, and allow the caramel to drizzle over the top.