This dessert will WOW you and anyone who has the pleaseure of eating it. The custard is rich and heavenly-sweet, and when the caramel base cooks itself onto the custard, it is simply devine.
Pick the size of the pan that will be used. A smaller cake pan will make a thicker flan, thicker flan needs a longer cooking time.
In a small saucepan melt one cup of sugar over medium heat.
Carefully, lift the pan from the heat and swirl the pan to allow the bottom melting sugar incorporate the rest of the sugar.
If there are clumps of sugar that are not yet melted, use a spatula to get it incorporated. Do not mix it, just help it get into the melted sugar.
Keep lifting the pan away from the heat when you swirl it. This allows the temperature to not elevate rapidly.
Once the caramel turns to an bronze amber color, the caramel is done. Remove from heat!
Pour the caramel into the bottom of a 8 inch round cake pan.
Swirl it around so that the caramel coats the entire bottom of the cake pan.
Place the cake pan in the middle of a deep roasting pan.
In a blender, mix the eggs, egg yolks, three milks, remaining 1/2 of sugar and vanilla paste. Blend until well combined.
Pour the mixture over the caramel.
Pour boiling water into the roasting pan until it reaches the middle of the sides of the cake pan.
Bake in a 350 °oven for one hour and fifteen minutes.
Once the flan is cooked, remove from he water bath and allow to cool.
Run a knife around the edges of the flan and the pan to separate them.
Place the flan in the refrigerator for at least 4-6 hours before serving it. Overnight is best.
Unmold the flan into a platter that can hold liquid as the caramel will be runny.
Enjoy!
Recipe Video Instructions
Notes
Be very careful handling the pan with the caramel as it is very very hot and liquid. Be very careful placing the roasting pan with the water into the oven. You can also bring the roasting pan and cake pan into the oven, and then pour the water once it's inside of the oven to be extra safe.