Homemade caramel and vanilla flan….

Here’s a classic recipe for homemade caramel and vanilla flan.

Ingredients

For the caramel:

• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) water (optional, to help dissolve the sugar)

For the flan:

• 4 large eggs
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 can (12 fl oz / 354 ml) evaporated milk (or 1½ cups whole milk)
• 1 tablespoon vanilla extract
• A pinch of salt

Instructions

1. Make the caramel
   • Heat the sugar (and water, if using) in a saucepan over medium heat.
   • Cook without stirring until it turns a deep amber color.
   • Immediately pour the caramel into a round baking dish or flan mold, tilting it to coat the bottom.
2. Prepare the custard
   • Whisk together the eggs, condensed milk, evaporated milk, vanilla, and salt until smooth.
   • Pour the mixture over the hardened caramel.
3. Bake in a water bath
   • Preheat the oven to 350°F (175°C).
   • Place the flan dish inside a larger baking pan and pour hot water into the larger pan until it reaches about halfway up the sides of the flan dish.
   • Bake for 45–60 minutes, or until the center is just set (it should still have a slight jiggle).
4. Cool and chill
   • Remove from the water bath and let cool to room temperature.
   • Refrigerate for at least 4 hours, preferably overnight.
5. Serve
   • Run a knife around the edge of the flan.
   • Invert it onto a serving plate so the caramel sauce flows over the custard.

The result is a smooth, creamy vanilla custard topped with a rich caramel sauce.