Flan is such a treat to eat. It looks delicious but has difficulty presenting itself well (especially if you fail at un-molding it). I've made several pass/fail attempts to create, in my opinion, the perfect flan that stands up to my custardy standards. But what I was searching for was an exemplary flan. One that would outshine the previous contenders for the the best flan award and I found it. Take a look.
Spanish Caramel Flan adapted from AllRecipes
Ingredients for 9-in flan
3 tbsp white sugar
1 tbsp water
3 egg yolks and 1 whole egg
1 (12oz) can evaporated milk
1/3 (14oz) can sweetened condensed milk
1 tsp vanilla extract
1) Preheat oven 350F. Fill a baking pan with enough water to cover the surface. Set aside.
2) In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Add water. Carefully pour hot syrup into a 9-in round glass baking dish, turning the dish to evenly coat the bottom and sides. Place dish into baking pan that contains the water. Set aside.
3) In a large bowl, beat eggs. Beat in evaporated milk, condensed milk, and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4) Bake in preheated oven 50-65 minutes. Remove from water bath and let cool completely.
5) To serve, carefully invert on serving plate with edges.