Barley Free Classic 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
- 4 large eggs
- 2 large egg yolks
- ½ cup granulated sugar
- 1 ½ tsp vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
- 2
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once it begins to color, as it can darken quickly.
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