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Silky caramel flan with a glossy caramel sauce is a smooth, elegant Latin-inspired family dessert. This beautiful custard delivers delicate sweetness with a stunning presentation.
Preheat your oven to 325°F and bring a kettle of water to a boil for later use in a water bath.
In a medium saucepan over medium heat, melt granulated sugar, swirling occasionally, until it becomes a deep amber caramel. Immediately pour the caramel into a 9-inch round baking dish, tilting to evenly coat the bottom before it sets.
In a large bowl, gently whisk eggs, egg yolks, sweetened condensed milk, whole milk, evaporated milk, and vanilla extract until fully combined and smooth—avoid whisking too vigorously to minimize bubbles.
Pour the custard mixture slowly over the set caramel. Skim off surface bubbles if necessary for a smooth appearance.
Set the caramel-lined baking dish in a large roasting pan and carefully fill the pan with hot water halfway up the sides of the flan dish. Bake for 55–65 minutes until the custard is set with a slight wobble in the center.
Remove the dish from the water bath and let the flan cool to room temperature, then cover and refrigerate for at least 4 hours before unmolding.
To serve, run a thin knife around the edges of the flan, invert onto a plate, and let the caramel sauce flow over the custard for a glossy finish.
