Name: Caramel Flan
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 10 h 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 cup sugar; 1/4 cup water; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 1/2 cups heavy whipping cream; 1 tablespoon vanilla extract; 5 large eggs; 3 egg yolks; 1 pinch cardamom

Ingredients

12 serv.

1 cup sugar
1/4 cup water
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 1/2 cups heavy whipping cream
1 tablespoon vanilla extract
5 large eggs
3 egg yolks
1 pinch cardamom

Instructions

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1 Preheat the oven to 350 degrees F (180 degrees C).
2 Make caramel: Melt sugar and water in a saucepan over medium heat, swirling occasionally until it turns a smooth, golden amber color. Quickly pour into a 9-inch round pan and tilt to evenly coat the bottom. Set aside to cool and harden.
3 Make flan: Blend condensed milk, evaporated milk, heavy whipping cream, vanilla, eggs, egg yolks, and cardamom until smooth. Strain mixture to remove bubbles. Pour over the caramel. Cover the cake pan tightly with foil.
4 Place the cake pan in a larger pan or foil tray. Pour water halfway up the sides.
5 Bake in the preheated oven for 1 hour 30 to 1 hour 40 minutes. The center should jiggle slightly but not be liquid.
6 Remove from the oven and water bath, uncover, and cool to room temperature. Then cover with plastic wrap and refrigerate overnight to fully set.
7 When ready to serve, invert onto a large plate or platter. Slice and spoon the caramel over the top. Serve and enjoy!