Updated: Aug 31
TOTAL TIME:60 mins
For the caramel:
Sugar: 6 tbsp
Water: 1/3rd cup
For the flan:
Sugar: 1/2 cup
a pinch of salt
Vanilla extract: 1 tsp
Milk: 2 cups
Prepare the caramel by pouring in sugar and enough water to dissolve the sugar.
Heat the sugar syrup for caramelizing in a sauce pan over medium-low heat.Once it starts caramelizing, do not stir. Just swirl the pan. Make sure it’s not too dark as it will taste bitter. When it reaches a nice golden color, remove from flame.
Pour the prepared caramel into ramekins or into moulds of your preference. Swirl the pan well to coat the base of the moulds evenly. Set aside.
Meanwhile make the custard. For the custard - Add eggs, sugar, Vanilla extract and a pinch of salt in a blender. Blend for a few seconds. Then add milk to it and blend well. We don't want to get too much froth into the mixture as it may cause a foamy layer on top when baked. Strain it into a bowl (for the perfect smooth texture).
Pour this mixture into the prepared ramekins. Fill a baking dish with hot water up to a quarter portion of the tray. Place the prepared ramekins in it.
Bake in a 320 F preheated oven for 45 to 55 minutes.
Once done, let it cool and refrigerate for 4 hours or preferably overnight. Take it out from the refrigerator, carefully run a knife along the sides of the pan. Place a plate over the pan, then slowly turn it upside down.