1-Step 1: Preheat and Make the Caramel Begin by preheating your oven to 350°F (175°C) to set the stage for baking. For the caramel, combine ¾ cup granulated sugar (150g) and ¼ cup water in a medium saucepan. Cook over medium heat, stirring frequently, for about 2 minutes until the sugar dissolves, then increase to medium-high and swirl occasionally for 5 minutes until it turns golden amber. Explore more caramel techniques in similar recipes for added inspiration.

2-Step 2: Prepare the Custard Mixture Once the caramel cools in an 8-inch round cake pan, move on to the custard. In a blender or bowl, mix 5 large eggs, 1 (14-ounce, 396g) can sweetened condensed milk, 1 (12-ounce, 354g) can evaporated milk, and 1 tablespoon vanilla extract until smooth. Let it sit to remove bubbles and strain for extra smoothness if you like.

3-Step 3: Assemble and Bake Place the caramel-coated pan in a larger roasting pan and pour in the custard mixture. Add hot water to the roasting pan for a water bath, then bake for 35 to 40 minutes until the center is set but slightly wobbly. This method, as in other baked treats on the site, ensures even cooking.

4-Step 4: Cool and Serve After baking, remove the pan from the water bath and cool on a wire rack. Refrigerate for a few hours or overnight, then run a knife around the edge, flip onto a plate, and enjoy your flan. This flan recipe with caramel turns out perfectly every time with these steps.