Creamy Leche Flan

Instructions

1. 1

   For the caramel: In a saucepan, combine the sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a golden amber color. Immediately pour the caramel into a round baking pan, swirling to coat the bottom.

2. 2

   For the flan: Preheat the oven to 350°F (175°C). In a large bowl, whisk the egg yolks. Gradually whisk in the condensed milk, evaporated milk, and vanilla extract until smooth.

3. 3

   Strain the mixture through a fine-mesh sieve into the caramel-coated pan.

4. 4

   Place the pan in a larger baking dish and fill the outer dish with hot water to come halfway up the sides of the flan pan.

5. 5

   Bake for 45-50 minutes, or until the flan is set but still has a slight jiggle in the center.

6. 6

   Let the flan cool completely, then refrigerate for at least 4 hours. To serve, run a knife around the edge of the pan and invert onto a serving platter.

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