👩🍳 Instructions:
1. Make the Caramel:
- In a saucepan over medium heat, melt sugar with water.
- Cook (without stirring) until it turns golden amber.
- Quickly pour into the bottom of a 9-inch pie dish or over the baked crust and swirl to coat the bottom evenly. Let cool and harden.
2. Prepare the Custard:
- In a large bowl, whisk eggs, sweetened condensed milk, whole milk, vanilla, and salt until smooth and fully combined.
3. Assemble and Bake:
- Pour the custard mixture over the caramel.
- If using no crust, use the caramel-lined pie dish directly.
- Place the pie dish in a larger baking pan and fill the outer pan with hot water halfway up the sides (water bath method).
- Bake at 325°F (160°C) for about 45–55 minutes or until the custard is set but still slightly jiggly in the center.
4. Chill and Serve:
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and gently invert onto a serving plate if crustless. If using a crust, serve from the pie dish.
🍮 Tips:
- For a firmer texture, bake a few minutes longer.
- To make it extra fancy, top with whipped cream or a sprinkle of toasted coconut.
Would you like a crust-free flan-style version too?
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