Flan (Caramel Custard)

Preheat oven to 325°F. Place a 13×9″ baking pan inside of a larger roasting pan. Bring a kettle of water to a boil as you get started.

Let the sugar and water come to boil over medium-high heat in a deep saucepan. When it hits a boil, reduce heat to medium and allow it to simmer till the sugar mixture comes to a deep brown color, about 7-9 minutes. Working swiftly pour liquid into the 13×9 baking pan you will be using. Tilt pan to spread caramel evenly.

In the meantime, put eggs, milk, sweetened condensed milk and vanilla into a blender. Blend for almost a minute, until ingredients are well combined and pale in color.

Allow air bubbles in mixture to subside. Pour mixture into the baking pan over the caramel.

Set the roasting pan with the baking dish onto the middle rack of the heated oven. Pour hot water into roasting pan to a depth of 1-1½”, almost half up the sides of the pan your pudding is in.

Bake for 50 minutes to 1 hour, until sides are set and center is still soft, but does not wobble.

Carefully remove pans from the oven and transfer baking pan of flan to a rack to cool. Once cooled, cover dish with plastic wrap and refrigerate for at least 4 hours or until completely chilled. Cut into slices and serve.