For the Caramel:
1 cup granulated sugar
1/4 cup water
For the Custard:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract
1. Prepare the Caramel:
In a heavy-bottomed saucepan, combine the granulated sugar and water.
Cook over medium heat without stirring until the sugar melts and turns a deep amber color. This may take about 10-15 minutes.
Carefully pour the caramel into the bottom of a 9-inch round flan mold or a deep ovenproof dish. Swirl the caramel to coat the bottom evenly. Be cautious as the caramel will be very hot.
2. Preheat the Oven:
Preheat your oven to 350°F (175°C) and place a large baking dish filled with about 1 inch of hot water on the oven rack. This will be used as a water bath to bake the flan.
3. Prepare the Custard:
In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
4. Pour the Custard:
Gently pour the custard mixture over the caramel layer in the flan mold.
5. Bake the Flan:
Place the filled flan mold into the water bath in the oven. Bake for about 45-50 minutes, or until the flan is set. You can test the doneness by inserting a knife or toothpick into the center; it should come out clean when the flan is done.
6. Chill and Serve:
Remove the flan from the oven and water bath. Let it cool to room temperature, then refrigerate it for at least 2 hours or overnight to chill and set.
7. Unmold and Serve:
To serve, run a knife around the edge of the flan to loosen it. Place a serving platter over the flan mold, hold them together, and flip it over. The flan should release onto the platter with the caramel sauce flowing over it.
Enjoy your homemade Caramel Flan, a classic and naturally gluten-free dessert!