Filipino Dessert

A classic Filipino dessert that combines creamy custard with a rich caramel sauce.

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In a saucepan over medium heat, melt the sugar until it becomes an amber color. Swirl (don’t stir) until it coats the bottom evenly, being careful not to burn it.
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
Pour the caramel into your chosen flan mold, then gently pour in the milk mixture on top.
Cover with aluminum foil and place it in a larger baking dish filled with water. Bake at 350°F (175°C) for about 50-60 minutes, or until the flan is set but jiggles slightly in the center.
Let it cool, then refrigerate for at least four hours.
To serve, run a knife around the edges and flip it onto a serving platter, allowing the caramel to cascade down.

You can substitute evaporated milk with regular milk or a non-dairy alternative. Store leftovers tightly covered in the fridge for up to a week.