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Preheat your oven to 175°C (350°F).

Place the 100 g of powdered sugar into a saucepan. Heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden-brown caramel. Be careful not to burn it.

Carefully pour the hot caramel into a fluted bundt pan. Tilt and rotate the pan to evenly coat the bottom surface with the caramel. Set aside to cool and harden.

In a large mixing bowl, crack the 6 eggs.

Add the 2 cans of condensed milk and the 1 liter of hot milk to the bowl with the eggs.

Using an electric hand mixer, thoroughly combine the ingredients until smooth and well-incorporated. Do not overmix, as too much air can create bubbles in the flan.

Pour the prepared liquid custard mixture into the fluted bundt pan, on top of the hardened caramel layer.

Cover the pan tightly with aluminum foil. Place the covered bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).

Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.

Remove the roasting pan from the oven. Carefully take the flan pan out of the water bath. Remove the aluminum foil and let the flan cool completely at room temperature.

Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set and chill.

To unmold, run a thin knife around the edges of the flan to loosen it. Place a large serving plate on top of the fluted bundt pan. Firmly hold both the pan and the plate together and quickly invert them.

Carefully lift the bundt pan off the plate to reveal the finished flan, with the caramel now forming a glossy top layer and sauce around the base.

Slice the flan using a knife and serve a portion onto a separate plate. The flan should have a smooth, creamy texture.


Preheat your oven to 175°C (350°F).

Place the 100 g of powdered sugar into a saucepan. Heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden-brown caramel. Be careful not to burn it.

Carefully pour the hot caramel into a fluted bundt pan. Tilt and rotate the pan to evenly coat the bottom surface with the caramel. Set aside to cool and harden.

In a large mixing bowl, crack the 6 eggs.

Add the 2 cans of condensed milk and the 1 liter of hot milk to the bowl with the eggs.

Using an electric hand mixer, thoroughly combine the ingredients until smooth and well-incorporated. Do not overmix, as too much air can create bubbles in the flan.

Pour the prepared liquid custard mixture into the fluted bundt pan, on top of the hardened caramel layer.

Cover the pan tightly with aluminum foil. Place the covered bundt pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the bundt pan. This creates a water bath (bain-marie).

Carefully transfer the roasting pan with the flan to the preheated oven. Bake for 60 minutes, or until the flan is set but still slightly jiggly in the center.

Remove the roasting pan from the oven. Carefully take the flan pan out of the water bath. Remove the aluminum foil and let the flan cool completely at room temperature.

Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to fully set and chill.

To unmold, run a thin knife around the edges of the flan to loosen it. Place a large serving plate on top of the fluted bundt pan. Firmly hold both the pan and the plate together and quickly invert them.

Carefully lift the bundt pan off the plate to reveal the finished flan, with the caramel now forming a glossy top layer and sauce around the base.

Slice the flan using a knife and serve a portion onto a separate plate. The flan should have a smooth, creamy texture.
