Homemade Vanilla Flan: The Traditional Dessert That Wins Hearts

1 liter of fresh whole milk, preferably locally sourced and unprocessed. The quality of the milk will directly determine the creaminess and final flavor of the flan, so it’s recommended to use high-fat milk for the silkiest texture possible.

1 cup refined white granulated sugar for the main flan mixture. This sugar will blend perfectly with the eggs and milk, creating the sweet base that characterizes this traditional dessert. Make sure the sugar is completely dry and free of lumps.

4 large fresh eggs, preferably from free-range hens for best flavor and color. Eggs should be at room temperature before use to facilitate integration with the other ingredients and prevent unwanted clumping.

1 generous tablespoon of pure vanilla essence, avoiding artificial imitations that can alter the dessert’s authentic flavor. Natural vanilla provides the characteristic aroma and deep flavor that distinguishes an exceptional flan from an ordinary one.

1/2 cup additional granulated sugar specifically for preparing the golden caramel that will crown and flavor our flan. This sugar will transform into the liquid caramel that, when solidified, creates the shiny layer and caramel flavor so characteristic of traditional flan.

Preparation

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