flan de caramelo

For the caramelo (caramel sauce):
1 cup sugar
¼ cup water

For the flan:
6 eggs, separated 
1 (14-oz) can sweetened condensed milk
1 (12-oz) can evaporated milk
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg, optional

You will need an 8-inch flan mold for this recipe.

STEP 1
In a small saucepan, heat the sugar and water over medium-high heat until the sugar melts and darkens to a golden brown color, about five to seven minutes. You need to move quickly on this next part, so have your flan mold ready by the stove. When the caramel is done, remove from the heat and pour slowly into the flan pan, tilting and moving the pan in a circle so that the caramel covers the bottom of the pan and all of the sides. Put the flan pan covered in caramel in the freezer to cool quickly.

STEP 2
Preheat the oven to 350. Beat the egg yolks in a large mixing bowl with an electric mixer or with a stand mixer on high until combined, about 30 seconds. Add the sweetened condensed milk and beat again for 30 seconds or until combined. Add the evaporated milk and beat for another 30 seconds, until combined. Add the vanilla and nutmeg (if using), and beat another 30 seconds.

STEP 3
In a separate bowl, beat the egg whites with an electric mixer or stand mixer on high until soft peaks form, about two minutes. Fold the egg whites into the egg yolk mixture.

STEP 4
Take the flan pan out of the freezer — if the caramel has cracked, it’s ready! If the caramel has not cracked, put the pan back in the freezer for a few minutes until it has cracked. Pour the batter into the flan pan. Spray the lid with non-stick cooking spray so the batter doesn’t stick to it, then put the lid on the pan and place the pan in a bain-marie. To make a bain-marie, place the flan pan in a large oven-proof dish (big enough for the flan pan to sit flat on the bottom of dish). Carefully fill the dish halfway with water.

STEP 5
Bake the flan for 90 minutes or until a toothpick comes out clean from the center. Let flan cool for a few minutes, Gather a pie plate or large circular plate to put the flan in — you need a dish with sides so that all the caramel stays on the flan and doesn’t drip off the plate! Once you have your dish ready, take the lid off the flan pan and place the other dish on top of the pan. Carefully flip the flan pan onto the dish. Let cool completely before serving or serve warm, which is my preference! Enjoy with un cafecito, hopefully on a sunny afternoon.