- 1 cup sugar
- 1/4 cup water
- 4 eggs, beaten
- 1 ( 14 ounce) condensed milk can, sweetened
- 2 cups whole milk or water
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- Preheat oven to 350 degrees. Place the 1 cup sugar and water in a heavy-bottomed saucepan and stir to dissolve the sugar. Place over medium heat and boil the sugar, without stirring, until it just starts to turn a honey brown, around 10-15 minutes.
- Remove the caramelized sugar from heat and pour into a 9-inch cake pan or in equal amounts into each of the 6 individual ramekins, swirling to coat the bottom. You may not need all the sugar. Place the cake pan or ramekins in a baking pan large enough to hold them without touching.
- In a large bowl, beat together the eggs, condensed milk, whole milk, or water, vanilla and 1/2 cup sugar until smooth. Pour into the cake pan or into each of the ramekins.
- Fill the baking pan with enough warm water to come about 2/3 of the way up sides of the containers. Place in the oven and cook until a knife inserted into the center of the custard comes out clean, anywhere from 45 minutes to over an hour. Do not overcook your flan or it may curdle.
- Remove the custard from the water bath chill well. Run knife around the edges of the custard, invert over a serving dish and serve.
Flan is a very well known dessert in Latin America. When I was a young girl, I did not like flan. While learning to make it with my mom, I would have to sample it to see if it had the right taste. Eventually, after so much sampling it became one of my favorite deserts.