Flan de Caramelo

Serves 6

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup whole milk
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Place a 9-inch round cake pan or pie dish inside a larger roasting pan for the water bath setup.
3. 3In a medium saucepan over medium heat, combine sugar and water. Cook without stirring until the sugar dissolves and turns a deep amber caramel, about 8-10 minutes. Swirl the pan gently if needed.
4. 4Immediately pour the hot caramel into the bottom of the 9-inch pan, tilting to coat the base evenly. Set aside to harden while preparing the custard.
5. 5In a large bowl, whisk the eggs until lightly beaten.
6. 6Add the condensed milk, evaporated milk, whole milk, vanilla extract, and salt. Whisk gently until smooth and fully combined, avoiding too many bubbles.
7. 7Pour the custard mixture through a fine-mesh strainer into the caramel-coated pan to remove any egg bits for extra smoothness.
8. 8Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
9. 9Carefully transfer to the oven and bake for 50-60 minutes, until the center is just set with a slight jiggle but not liquid.
10. 10Remove from the water bath and cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours or overnight.
11. 11To serve, run a thin knife the edge, invert onto a rimmed plate, and let the caramel sauce flow over the top.