Caramel Flan

 INGREDIENTS:

SUGAR SYRUP:

Granulated sugar-12 cup

Water-1/4 cup

CUSTARD:

Egg yolks- 8 

Evaporated milk- 1 can

Condensed milk- 1 can 

Vanilla essence- 1 tbsp

PROCEDURE:

1. In a non stick pan, add water and sugar and heat in medium. 

2.Do not stir with spatula, simply only swirl the pan now and then

3. The caramel will bubble and turn white. Keep swirling now and then. Then allow the mixture to turn golden yellow/ brown.

4. Turn off the stove once the caramel is no longer lumpy and pour into baking pan and swirl around the baking pan until the caramel has completely coated the pan.

6. Now in a separate bowl, add 8 egg yolks, evaporated milk, condensed milk and vanilla essence and mix.  Pour this mixture on top of the caramel sauce in the baking dish. 

7. Set the oven temperature to 350 degrees, place the baking dish in a oven safe pan and add water till half to create a water bath and bake for 1 hour 15 mins.

8. Allow the flan to cool at room temperature for an hour or more and then keep in refrigerator over night to set. 

9. In a deep dish, turn the baking dish upside down and serve chill.

Tip: To separate egg yolks from egg white, crack the egg into half and move the yolk around each half of the egg shell until yolk is separate, with wet/clean hands remove the egg yolks only.