Flan

Pasos

1. 1

   Make caramel by melting 100 grams of sugar in a dry frying pan over medium heat, swirling the pan rather than stirring. When amber and melted, pour it into the bottoms of four flan molds. The caramel will harden quickly—work fast. Each mold yields about 120 ml.

2. 2

   Preheat the oven to 150°C 150 °C · 302 °F · Gas 2 · Fuego medio and place the four flan molds into a larger casserole or baking dish that fits them all.

3. 3

   Heat milk with 45 grams of sugar and a vanilla pod; do not let it boil. Remove the vanilla pod after a few minutes. In a bowl, whisk the egg yolks and eggs gently. Pour the warm milk into the eggs slowly, stirring gently. Divide the mixture among the prepared flan molds and place them in the outer dish. Boil water and pour into the outer dish to create a water bath. Bake on the middle rack for about 35–40 minutes, until a toothpick inserted comes out clean.

4. 4

   Let the flans cool inside the molds for an hour, then refrigerate overnight. The next day, gently loosen the rims and invert onto a plate. Serve with dulce de leche on the side.