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Pre-heat oven to 175 C (350 F) - Bake only no Broiler
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Grab a medium sized frying pan and turn your fire on to a medium heat
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Add 1/2 cup sugar, 1/4 cup water and some fresh lemon juice to the pan, do NOT stir this mixture
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After about 6 to 7 minutes, your caramel sauce should be done with a burnt orange color, do not over cook the caramel sauce as it will become bitter
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Evenly distribute the caramel sauce between 4 individual flan molds
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Crack your eggs and add them to a large bowl and beat them well
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Slowly mix in 1/2 cup of sugar to the eggs without stoping mixing
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Mix the 1 Tsp of vanilla extract with the 1 3/4 cup whole milk and stir together
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Add the milk to the bowl with the eggs and sugar and mix everything together
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Using a sieve, filter the mixture into a pitcher to remove the excess egg
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Evenly distribute the egg and milk mixture into the flan molds
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Add the flan molds to a casserole dish with at least a 2-inch depth
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Poor in water into the casserole to cover the outside part of the flan molds by half way
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Add to the oven for 45 minutes
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After 45 minutes take the casserole out of the oven and remove the flan molds from the casserole and let them cool off for about 45 minutes
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Cover the flan molds with seran wrap and add them to a refrigerator between 4 to 6 hours
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Using a paring knife, gently run the knife through the outside edges to detach the flan from the mold
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Put a plate over the flan mold and flip the mold over
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Remove the flan mold
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Garnish with some whipped cream and a mint leaf
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Enjoy!