- 3/4 cup granulated sugar
- 1 can (12 fluid ounces) Evaporated Milk
- 1 can (14 ounces) Sweetened Condensed Milk
- 6 large eggs
- 1 tablespoon vanilla extract
- Preheat oven to 350° F.
- Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly for 6 to 8 minutes or until dissolved and caramel-colored. The longer it cooks, the more the flavor will richer, but be careful not to burn it!
- Pour sugar mixture into bottom of 9-inch-round cake pan and quickly swirl around the bottom to coat.
- Place evaporated milk, sweetened condensed milk, eggs, and vanilla extract in blender; cover. Blend for 5-10 seconds.
- Pour into prepared pan and cover lightly with foil. Place pan in a large roasting pan and fill the roasting pan with warm water to about 1-inch depth.
- Bake for 50 minutes or until knife inserted near center comes out clean. Remove flan from water and cool on wire rack. Refrigerate for 4 hours or overnight.
- To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over and shake gently to release.
Flan is such a cool flex. I don’t know why, but it’s highly coveted in the dessert world and it is SIMPLE! Besides browning the sugar, the hardest part is cracking the eggs! Whether you’re making it for yourself, a friend, or a potluck, there’s definitely a WOW factor when you say you made flan! Just don’t tell anyone how easy it is!