Giant Baked Flan with Caramel Topping

Caramel Topping [00:09]

Step 1

Add 1 cup sugar and 1/4 cup water to a pan and heat on medium until the mixture turns amber colored. Pour into a 9-inch pan and set aside.

Base

Step 2 [00:23]

Mix 3 cans evaporated milk with 1 cup sugar in a large bowl. Simmer on low for 5-10 minutes until incorporated and slightly reduced.

Step 3 [00:36]

In a separate bowl, whisk 8 eggs, 4 egg yolks, 1 tbsp vanilla, and a pinch of salt. Whisk gently, making sure not to incorporate too much air, and stop as soon as it is incorporated.

Step 4 [00:56]

Temper the egg mixture by adding the warm milk mixture little by little to the eggs, whisking constantly.

Step 5 [01:09]

Strain the resulting mixture into the caramel-lined 9-inch pan.

Step 6 [01:13]

Place the pan in a larger tray and add hot water to create a water bath (water should reach about halfway up the pan). Bake the flan.

Step 7 [01:21]

The flan is ready when it slightly wiggles in the center. Allow it to cool to room temperature, then refrigerate for at least 12 hours before serving.