Breastfeeding Friendly Classic Caramel Flan
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Learn more →Ingredients
8 servings
For the caramel
- 1 cup granulated sugar
- 3 tbsp water
For the custard
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 3 large egg yolks
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan on a flat surface near the stove.
- 2
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly. Immediately pour the caramel into the cake pan and tilt the pan to coat the bottom evenly. Set aside to harden, about 5 minutes.
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