Creme Caramel Flan
Silky egg custard bakes atop a layer of deep amber caramel, then flips out onto the plate in a glossy pool of its own sweet sauce. A timeless dessert from Latin and Spanish kitchens.
Ingredients
- 1 cup granulated sugar (for caramel)
- 3 tablespoons water
Instructions
- Heat the oven to 325F and set a 9-inch round cake pan or flan mold ready, along with a larger roasting pan for the water bath.
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