It's not just easy, this flan is creamy, caramely, and perhaps the best dessert you can offer at the end of a fullflavored meal!

Caramelizing sugar to line the flan mold often holds cooks back from tackling this beautiful classic, but in this recipe, I stepped around that deterrent by replacing homemade caramelized sugar with storebought cajeta caramel sauce. It’s available at every Mexican grocery I’ve ever been in and a lot of mainstream groceries as well. You can make these individual flanes in common aluminum muffin tins, but flexible silicone ones make the unmolding easier – not a bad excuse to upgrade your muffin tin game ;)

Try the recipe yourself!
https://www.rickbayless.com/recipe/fl...

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00:00 Rick's Intro to Foolproof Flan
01:00 What You Need to Succeed
02:00 Pouring Cajeta into Our Molds
03:35 Mixing Eggs, Condensed Milk and Vanilla Extract
06:11 Tempering the Eggs with Hot Milk
07:00 Pouring into CajetaLined Molds
07:50 Adding Water and Going into the Oven
09:19 Are They Ready Yet?
09:53 Unmolding the Flan
12:27 Time to Eat!