Ingredients:
- 150g sugar
- 2 tablespoons water
- 500 ml whole milk
- 4 large eggs
- 120 g sugar
- 1 teaspoon vanilla extract
Recipe:
- Prepare the caramel: In a saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and turns a
- Heat the milk: In a separate saucepan, heat the milk over medium heat without letting it boil. Remove from heat and set aside
- Beat the eggs and sugar: In a large bowl, beat the eggs and sugar together until well combined. Add the vanilla extract.
- Combine the milk and eggs: Gradually pour the warm milk into the egg mixture, stirring gently to avoid cooking the eggs
- Strain the mixture: Pass the mixture through a fine sieve to remove any lumps or impurities.
- Pour into the mold: Pour the custard mixture over the cooled caramel in the mold.
- Bake in a water bath: Place the mold in a large baking dish filled with hot water (water bath). Bake in a preheated oven at 160°C (320°F) for about 40 minutes, or until a knife inserted into the center comes out clean.
- Cool: Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours before unmolding.
- Serve
