Ingredients
For the caramel:
- ¾ cup (150g) granulated sugar
- 2 tablespoons water
For the custard:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- ½ cup (120ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Caramel:
- In a saucepan over medium heat, combine the sugar and water.
- Cook without stirring until the mixture turns a deep golden brown.
- Immediately pour the hot caramel into the bottom of a round 8-inch cake pan or flan mold, tilting to coat the bottom evenly.
- Set aside to cool and harden.
- Make the Custard:
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, lemon juice, lemon zest, vanilla, and salt until smooth.
- Pour the custard mixture over the set caramel in the pan.
- Bake the Flan:
- Place the flan pan into a larger baking dish.
- Fill the outer dish with hot water halfway up the sides of the flan pan (creating a water bath).
- Bake for 50–60 minutes or until the center is just set (a knife inserted should come out mostly clean).
- Cool and Chill:
- Remove from the water bath and let the flan cool to room temperature.
- Refrigerate for at least 4 hours or overnight.
- Serve:
- To unmold, run a knife around the edges and invert the flan onto a serving plate.
- Let the caramel sauce drizzle over the top. Garnish with lemon zest or slices if desired.
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