Egg and Vanilla Flan: The Creamiest and Most Delicious Dessert!

In a pan, place the 1/2 cup of sugar over medium heat. Let it melt and form a golden caramel. Be careful not to burn it.

Once the sugar has turned into caramel, add the water (watch out for splashes). Stir until the caramel completely dissolves in the water.

Pour the caramel into a flan mold, making sure to cover the bottom and sides of the mold. Let it cool and harden.

Prepare the Flan Mixture:

In a large bowl, beat the 4 eggs with the sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is well combined and smooth.

If you prefer a smoother flan, you can strain the mixture to avoid any egg bits.

Bake the Flan:

Pour the flan mixture over the caramel in the mold. Cover the mold with aluminum foil.

Place the mold in a baking tray with hot water to create a water bath. This will help cook the flan evenly.

Bake at 180°C (350°F) for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Cool and Unmold:

Once cooked, remove the flan from the oven and let it cool at room temperature. Then refrigerate for at least 3 hours or ideally overnight.

To unmold, run a knife around the edges of the flan and carefully flip the mold onto a plate.

Serving and Storage Tips:

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