Easy Baked Flan

Preheat oven to 325°F. Pour 1½ cups granulated sugar into a medium saucepan over medium‑high heat. Stir continuously until the sugar melts completely and turns an amber color, about 10 minutes.

Pour the caramel into the bottoms of the ramekins. The ramekins shown are 4‑ounce size. The caramel will harden almost immediately, which is normal — it will melt again during baking and become the sauce flan is known for.

Combine the 4 whole eggs, 4 egg yolks, 24 ounces of evaporated milk, 1 teaspoon of vanilla, and ⅔ cup of sugar in a blender or mixing bowl, and blend or whisk until completely smooth.

Fill each ramekin with the custard mixture, then place them in a large oven‑safe baking dish. Pour hot tap water into the dish until it reaches about 1/2 way up the sides of the ramekins. Bake until the custards are set in the center with a slight jiggle, about 45 minutes to an hour.

Allow the custards to cool at room temperature until they’re no longer hot, then transfer them to the refrigerator. Chill for at least 4 hours, or overnight for the best texture, before serving.

To unmold the flan, run a thin, sharp knife around the edge of each ramekin to loosen the custard. You should see some of the caramel sauce begin to seep out; that’s a good sign. Invert the ramekin onto a serving plate and lift it off gently; the caramel will flow over the top of the flan.

Enjoy!

For more easy baked desserts, here are a few of our favorites:

• Coffee Custard
• Applesauce Custard Pie
• Gingerbread Creme Brulee
• Pumpkin Spice Creme Brulee
• Mixed Berry Galette
• Apple Pie Cheesecake
• Rose Milk Cake🌹
• Raspberry Lemon Streusel Coffee Cake