Creamy, silky flan 🍮 Recipe (with Video)

Prepare the Caramel
1. In a pan, melt 1 cup of sugar for about 5 minutes until it's brown. Avoid burning it.
2. Avoid touching the caramel to skin at all.
3. Pour the caramel into a flan pan or ramekin, but don't use glass on a cold surface or else you can crack your caramel or dish (if using glass). Let it cool to room temperature.
Preheat Oven
1. Set your oven to 350°F, place rack in middle.
Mix the Flan Base
1. In a bowl, lightly beat 7 egg yolks and 1 full egg.
2. Add 14 oz sweetened condensed milk, 12 oz evaporated milk, 1 tsp vanilla, and orange zest.
3. Mix well but don't overdo it, the goal is not to add too much air. Pour the mixture into the flan pan through a sieve. This prevents bubbles and makes for a smoother texture.
4. Optional - use a torch to eliminate air bubbles.
Bake the Flan
1. Cover the flan pan with foil to prevent the outer layer of flan from burning/browning.
2. Place it in a larger dish filled halfway with boiling water (baño de María). This allows the flan to cook evenly.
3. Bake in the preheated oven for 1 hour.
Check for Doneness
1. Test by poking the flan with a toothpick. It should come out clean. The texture should be like jello with a bit of give when shaken.
Cool and Refrigerate
1. Let the flan cool to room temperature and then refrigerate it for as long as you can.
Serve
1. When ready to serve, run a knife along the edges, place a larger plate on top, flip it, and tap lightly until the flan releases, letting the caramel drip out.