Deep amber caramel forms a glassy shell at the base of the pan, ready to turn into that signature pool of sauce once the flan is unmolded. The custard itself comes together with whole eggs and yolks whisked smooth with sugar, vanilla, and a pinch of salt, then strained until silky before it goes into a gentle water bath. That slow bake is what gives classic flan its signature texture — barely set at the edges with a soft wobble at the center, never firm or puffed. A long chill overnight lets everything firm up into that clean, sliceable custard everyone expects from this dessert. Run a knife around the edge, invert onto a rimmed plate, and watch the caramel cascade down the sides in glossy amber ribbons. It's an elegant, make-ahead dessert that fits neatly into a dairy free spread.
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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.
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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