Simple Spanish Flan

My baking addiction started with cupcakes - both sweet and savory but the first time I made something for a whole lot of folks at once was Spanish flan. It's easy as pie to make this and it turns out so smooth.

INGREDIENTS
For the Caramel

Granulated Sugar - 1 cup
Water                    - 3 to 4 tablespoons

For the Flan

Evaporated Milk - 1 can
Condensed Milk -  1 can
Eggs                    - 3 large
Vanilla extract     - 1 ½ tablespoons
Slivered almonds and white chocolate chip to garnish

PREPARATION

1. Heat the sugar and water in a saucepan till the sugar turns golden brown in color. Pour the caramel evenly between six ramekins and allow to cool.

2. Combine the eggs , evaporated milk , condensed milk , vanilla extract in a large bowl into a smooth mixture. Divide this mixture among the ramekins and pour on top of the caramel.

3. Pre-heat the oven to 350°F and bake the ramekins on a water bath for 40-45 minutes until the flans are gently set. Refrigerate the flans for around 4 hours. 

4. To serve the flan , place the set ramekin in a bowl of hot water for a minute. Run a spatula or a knife along the sides of the ramekin to loosen the flan and then invert over a plate. Top the flan off with some slivered almonds and white chocolate chips.