Easy Mexican Flan (Print Version)

# Ingredients:

→ Caramel Base

01 - 3/4 cup white sugar
02 - 1/4 cup water

→ Custard Mixture

03 - 5 fresh large eggs
04 - 1 can (14 oz) sweetened condensed milk
05 - 1 can (12 oz) evaporated milk
06 - 1 tablespoon pure vanilla extract

# Instructions:

01 - Heat your oven to 350°F and get ready to create magic. You'll want everything within reach because timing matters with caramel.
02 - In a medium saucepan, combine sugar with water and stir over medium heat for about 2 minutes until the sugar completely dissolves. Turn up the heat to medium-high and let it bubble away, swirling the pan occasionally for roughly 5 minutes until you get that gorgeous amber color. If you see sugar crystals climbing the sides, brush them down with a damp pastry brush.
03 - Working quickly, pour that beautiful hot caramel into your round cake pan. Tilt and rotate the pan so the caramel covers the bottom evenly, then set it aside to cool and harden while you prepare the custard. Be super careful - that pan bottom is scorching hot!
04 - Toss all your custard ingredients into a blender and pulse on low speed just until everything comes together smoothly. Let it sit for a few minutes so any bubbles can settle. If you're whisking by hand instead, beat everything in a large bowl until perfectly combined. For the smoothest results, strain the mixture through a fine mesh sieve.
05 - Place your caramel-lined pan inside a larger roasting pan. Gently pour the custard mixture right over that hardened caramel. Fill the roasting pan with about an inch of hot water to create a gentle water bath.
06 - Slide everything into the oven for 35-40 minutes. You'll know it's ready when the center is just barely set - it should still have a tiny wobble when you give the pan a gentle shake, but it will firm up as it cools.
07 - Carefully lift the flan pan out of the water bath and let it cool completely on a wire rack. When you're ready to serve, run a thin knife around the edges, place your serving plate upside down on top, and flip it over in one confident motion. The caramel will cascade beautifully over the custard.

# Notes:

01 - Watch your caramel like a hawk - it can go from perfect to burnt in seconds. A light-colored pan helps you judge the color better.
02 - For ultra-smooth results, strain your custard mixture to eliminate any stubborn air bubbles before pouring over the caramel.
03 - If you've chilled your flan, dip the pan halfway into warm water for a few seconds before flipping to help release the caramel.
04 - Clean your knife between slices for the neatest presentation - this dessert deserves to look as good as it tastes.

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