Leche Flan

Prepare the Oven and Gather Ingredients: Preheat your oven to 350°F (175°C). Ensure all ingredients are readily available. (Prep time: 15 minutes)

Craft the Caramel: In a medium saucepan, combine the sugar and water over medium-high heat. Allow the mixture to come to a boil without stirring, gently swirling the pan occasionally. Continue boiling until the sugar transforms into a deep amber caramel. (Cook time: 7-10 minutes)

Coat the Mold: Swiftly pour the molten caramel into a 9-inch round flan mold or cake pan. Tilt the mold to evenly coat the bottom surface with the caramel. (Time: 2 minutes)

Create the Custard: In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until smooth. Strain the mixture through a fine-mesh sieve to remove any lumps or air bubbles, ensuring a silky-smooth custard. (Prep time: 5 minutes)

Prepare the Water Bath: Place the caramel-coated mold in a larger baking pan. Carefully pour the custard mixture into the mold. Create a water bath by adding hot water to the larger pan, reaching halfway up the sides of the mold. (Prep time: 5 minutes)

Bake to Perfection: Gently place the baking pan with the mold into the preheated oven. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean. (Bake time: 50-60 minutes)

Cool and Chill: Remove the flan from the oven and let it cool completely at room temperature. Once cooled, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to firm up. (Cooling & Chill time: 4+ hours)

Unmold and Serve: To unmold, run a thin knife around the edges of the flan to loosen it from the mold. Place a serving plate over the mold and carefully invert. The flan should release, revealing the luscious caramel topping. Serve chilled and savor each exquisite bite. (Prep time: 5 minutes)