Step by step

Method

5 steps

1. 1

   Heat the oven to 350°F. Set a 9-inch cake pan or pie dish inside a larger roasting pan (you'll bake this in a water bath). Have hot water ready for the bath.

2. 2

   Make the caramel: melt ¾ cup sugar in a light-colored saucepan over medium heat, swirling (don't stir with a spoon at first) until it turns deep amber — like honeyed copper. It turns bitter in a blink once it goes too dark, so stay close. Quickly pour into the cake pan and tilt to coat the bottom. Work fast; it hardens as it cools.

3. 3

   Blend one 14-oz can sweetened condensed milk, one 12-oz can evaporated milk, 3 large eggs, 2 teaspoons vanilla, and a pinch of salt until smooth. Pour over the set caramel.

4. 4

   Pour hot water into the roasting pan until it comes halfway up the sides of the flan pan. Bake 45–55 minutes until the edges are set and the center jiggles like gelatin — not liquid waves. Cool to room temp, then refrigerate at least 4 hours (overnight is better).

5. 5

   Run a thin knife around the edge, invert onto a rimmed plate, and lift off the pan so the caramel sauce pools over the top. You want a silky, custardy flan with amber caramel sauce — not a scrambled egg texture or a burnt bitter caramel.