Original Mexican Flan Napolitano Recipe

Preheat the oven to 350°F (175°C).

In a small saucepan, melt the sugar over medium heat until it turns into a golden caramel syrup. Pour the caramel into a 9-inch round cake pan, spreading it evenly across the bottom.

In a medium mixing bowl, whisk together the eggs, condensed milk, evaporated milk, and vanilla extract until well combined.

Pour the mixture into the prepared cake pan, on top of the caramel syrup.

Place the cake pan in a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the cake pan.

Carefully transfer the roasting pan to the preheated oven and bake for 1 hour, or until the flan is set and a toothpick inserted into the center comes out clean.

Remove the pan from the oven and let it cool. Once cooled, refrigerate for at least 3 hours or overnight.

To serve, run a knife along the edges of the pan to loosen the flan. Place a serving plate on top of the pan and flip it over to release the flan onto the plate, with the caramel sauce on top.

Slice and serve chilled. Enjoy!