Flan Casero

Instructions

1. 1 Make the caramel by heating sugar and water in a saucepan over medium heat without stirring until it turns a deep amber color. Immediately pour into a flan mold, tilting to coat the bottom and partway up the sides. Let it harden.
2. 2 In a bowl, whisk the eggs gently without creating too much foam. Add condensed milk, whole milk, and vanilla extract. Mix until smooth. Strain through a fine sieve to remove any egg chalazae.
3. 3 Pour the custard mixture into the caramel-lined mold. Place the mold inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the mold.
4. 4 Bake in a preheated oven at 160C for fifty to sixty minutes until the flan is set but still slightly jiggly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least four hours.
5. 5 To unmold, run a thin knife around the edge of the flan. Place a serving plate upside down on top of the mold, then flip quickly. The flan should slide out with the caramel sauce pooling around it. Serve with dulce de leche and whipped cream.