Baked Flan Recipe

Preheat the oven to 350°F (175°C).

In a small saucepan, heat the sugar and water over medium heat until the sugar has dissolved completely. Continue cooking, without stirring, until the mixture turns a deep golden brown. Pour the caramel into four 6-ounce ramekins, tilting to coat the bottom evenly. Allow the caramel to cool and harden.

In a medium bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Gradually whisk in the milk until the mixture is smooth and creamy.

Carefully pour the mixture into the ramekins, filling them almost to the top.

Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 45-50 minutes, or until the flan is set and jiggles slightly in the center when shaken.

Remove the ramekins from the water bath and allow them to cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or overnight, to chill and fully set.

To serve, run a knife around the edges of the ramekins and invert them onto dessert plates. Serve chilled.