Ingredients:

Candy:

• Sugar: 400 grams

Custard:

• Milk: 1 liter
• Eggs: 8 units
• Sugar: 150 grams
• Vanilla

Procedure:

For the Caramel:

1. Place the sugar in a pan (preferably non-stick) and spread a few drops of water with your hands (no more).
2. Cook over low heat until it takes on color, avoiding mixing the sugar so that it does not crystallize.
3. Remove the pan from the heat and coat the mold where the flan will be cooked with the caramel. Make sure it does not burn to avoid a bitter taste.
4. It can also be made directly on the stove until it reaches the caramel point, especially if the mold is made of aluminum or another suitable material.

For the Flan:

1. Beat the eggs in a bowl until foamy.
2. Boil the milk together with the sugar.
3. Gradually add the sweetened milk to the beaten eggs, mixing well.
4. Add the vanilla essence to the mixture.
5. Pour the mixture into the prepared mold with caramel and cover it with aluminum foil.
6. Bake the flan in a bain-marie in a medium oven for approximately 40 minutes, until the preparation becomes firm.
7. You can check if it’s ready by pricking it with a skewer; This should come out clean.
8. Remove from the oven and let cool in the same pan, then refrigerate for at least 90 minutes.

Tips and Advice:

• To unmold, pass the pudding pan over the flame of the stove to loosen the caramel. Unmold onto a serving platter.
• You can also choose to make individual flans using the same technique.

Enjoy this classic homemade flan, a dessert that never goes out of style and always leaves a sweet memory!