The Best Spanish Flan

Excellent and so smooth. I love that you always give us step by step photos. It makes things easier for novice cooks like me.

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In a small saucepan stir together sugar and a small amount of water.

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Bring to a boil but don’t stir.

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Pour the caramel into a baking pan swirling the pan to coat the bottom evenly.

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Combine the eggs, sweetened condensed milk, whole milk and vanilla extract.

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Pour the custard into the caramel coated pan, cover it and bake in a Bain Marie.

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When the flan is cooled, refrigerate for 4 hours. Unmold sliding a knife around the edges.

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Serve and enjoy!

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When making caramel, remove the saucepan from the stove as soon as the caramel turns a golden – honey color. Caramel overcooks quickly.

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LET'S START cooking!

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