Instructions

Make the Caramel

1. 1

   Combine sugar and water in a medium saucepan over medium-high heat.

   Equipment: medium saucepan
2. 2

   Bring to a boil without stirring—just swirl the pan gently if needed to distribute heat.

   Tip: Swirl gently if needed to distribute heat—stirring can cause crystallization
3. 3

   Cook for 8-10 minutes, watching closely, until the syrup turns deep amber (the color of dark honey).

   Tip: The sugar goes from perfect amber to burnt in seconds. Watch it closely.
4. 4

   Immediately remove from heat and pour into a 9-inch round cake pan, working quickly before it hardens.

   Equipment: 9-inch round cake pan
5. 5

   Tilt the pan in all directions to coat the bottom evenly with caramel.

6. 6

   Set aside to cool completely while you prepare the custard—it will harden as it cools.

Make the Custard

7. 7

   Preheat oven to 325°F (165°C).

   325°F (165°C)
8. 8

   Combine lactose-free sweetened condensed milk, lactose-free evaporated milk, eggs, egg yolks, vanilla extract, and salt in a blender.

   Equipment: blender
9. 9

   Blend on medium speed for 30-45 seconds until completely smooth and no streaks of egg white remain.

10. 10

    Pour the custard through a fine mesh sieve into a large measuring cup or bowl to catch any lumps.

    Equipment: fine mesh sieve, large measuring cup
11. 11

    Gently pour the strained custard over the cooled caramel in the cake pan, being careful not to disturb the caramel layer.

    Tip: Pour slowly and steadily to avoid disturbing the caramel layer

Bake in Water Bath

12. 12

    Place the filled cake pan inside a larger roasting pan or deep baking dish.

    Equipment: large roasting pan
13. 13

    Pour hot tap water into the roasting pan until it reaches halfway up the sides of the cake pan—this water bath ensures gentle, even cooking.

    Tip: Consider placing the roasting pan on the oven rack first, then pouring water to avoid carrying a sloshing pan
14. 14

    Carefully transfer to the preheated oven.

15. 15

    Bake for 55-65 minutes, until the custard is set around the edges but still jiggles slightly in the center when you gently shake the pan.

    Tip: The center should still jiggle slightly—it will set as it cools
16. 16

    Remove the roasting pan from the oven and carefully lift the flan pan out of the water bath using oven mitts.

    Equipment: oven mitts
17. 17

    Let the flan cool on a wire rack to room temperature, about 1 hour.

    Equipment: wire rack
18. 18

    Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight—this allows the flan to fully set and the caramel to liquefy into a pourable sauce.

Unmold and Serve

19. 19

    Run a thin knife around the edge of the flan, pressing against the pan to avoid cutting into the custard.

    Equipment: thin knife
20. 20

    Place your serving plate upside down on top of the cake pan.

    Equipment: serving plate
21. 21

    Holding both the plate and pan firmly together, flip them over in one quick, confident motion.

22. 22

    Lift off the cake pan—the flan should release with a satisfying plop, caramel sauce pooling around it.

23. 23

    Slice and serve chilled, spooning extra caramel sauce over each portion.