Creamy Creme Caramel/Flan

Step 1

Preheat oven to 325 degrees Fahrenheit or 160 degrees Centigrade.
In a saucepan, mix the sugar and water for the caramel. Heat on medium heat, scraping the sides often until the sugar starts to melt and caramelize. Once it turns amber brown or golden brown, remove from heat and pour into a baking pan about 6 to 7 inches in diameter. Swirl the pan to coat the bottom and a little bit of the sides with the caramel sauce.
Keep aside to cool a little.
Meanwhile, heat the milk in a saucepan until hot; do not let it boil (this is called scalding). Keep aside.
In a medium sized bowl, beat the eggs with the sugar with a whisk (you can use a hand blender too). Once the eggs and sugar are well incorporated, gently and slowly add the slightly cooled milk along with vanilla and whisk again.
Pour the milk mixture into the caramel coated pan.
Place the bowl into a large pan and fill the outer pan with hot water up to halfway up the sides of the bowl with the milk mixture.
Place in the preheated oven and bake for about 45 minutes to 1 hour until a tooth pick inserted in the center of the custard comes out clean.
Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or even overnight. Caramel custard is best served chilled.
Just before serving, run a knife around the outer edges of the flan, place a large plate over the bowl and gently but quickly overturn and unmold the caramel custard flan onto the plate.
Serve wedges of this heavenly dessert immediately; store leftovers (if any!) in the refrigerator for up to 5 days.
Enjoy!!