By daily 
Easy Flan Recipe
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π₯ 4 large eggs
π¬ Half cup granulated sugar
π₯ 2 cups milk (1 cup = 250ml)
π¦ 1 tsp vanilla essence
π§ Pinch of salt
π― 6 tbsp sugar (for caramelizing)
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1οΈβ£ Prepare the Caramel
Add 6 tbsp of sugar and 1/3 cup of water to a saucepan over medium-low heat. Stir until the sugar dissolves, then let it caramelize without stirring. Swirl the pan occasionally to prevent burning.
Once the caramel turns golden, remove from heat and pour it into your ramekins or preferred molds, coating the base evenly. Set aside.
2οΈβ£ Make the Custard
In a blender, combine the eggs, sugar, vanilla essence, and a pinch of salt. Blend for a few seconds.
Add the milk and blend until smooth. Be careful not to over-blend to avoid creating foam.
Strain the mixture for a silky texture, then pour it into the prepared ramekins.
3οΈβ£ Bake the Flan
Preheat the oven to 320Β°F (160Β°C). Place the ramekins in a baking dish, then fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for 45-55 minutes, until the center is just set. Let it cool, then refrigerate for 4 hours or overnight.
Before serving, run a knife along the edges and invert onto a plate. Enjoy chilled π―π―