5 large tablespoons of sugar for the caramel.
490 ml of evaporated milk
490 ml of condensed milk
3 Eggs
1 teaspoon of vanilla (optional)
In a small saucepan or skillet, sugar is melted over medium heat, stirring occasionally with a wooden spoon and being very attentive to the color of the sugar to prevent the caramel from burning. It is very likely that the temperature needs to be lowered as the sugar begins to melt.
Once the caramel is liquid, it is carefully poured into the flan mold and turned to let it stick to the walls of our mold. Once it is spread out, it is left on the countertop to cool and harden the caramel.
In a deep bowl, we mix the 3 beaten eggs with the evaporated milk and the condensed milk, and we add a splash of vanilla. It is essential for the mixture to be homogeneous, so we will mix it very well with a manual whisk until all the liquid is uniform.
Once the candy in the mold has hardened and has firmly attached to the walls, we pour in our mixture, close the mold, and place it in a water bath, making sure that the water in the main pot does not exceed half of our mold. We put the lid on the pot and cook it over medium heat for about 45 to 50 minutes.
When 45 minutes have passed, you can open it and insert a thin knife to check if it is cooked. If the knife comes out wet, it is not ready yet. It should come out completely dry.
In a pressure cooker, 30 minutes is enough, over medium heat.
Before unmolding it, it is necessary to let it cool so it doesn't break. You can place it in the same mold in the refrigerator and take it out just when it's time to eat.
To unmold it, simply place a large plate underneath and turn the mold upside down. The flan will drop out first, followed by all the caramel.