Ingredients
Caramel:
1 cup sugar
1/3 cup water
Custard
6 eggs
2 cans (15oz each) sweetened condensed milk
3 cups whole milk
2 tsp vanilla
1/8 tsp salt
Preparation
- For the caramel, dissolve the sugar and water in a small heavy saucepan over medium heat: cook, swirling not stirring until sugar caramelizes, about 10 - 15 mins. Pour caramel into a 9 inch cake pan, swirling the pan slowly to cover the bottom evenly. Mixture will harden immediately - set aside.
- Move a rack to the lower 3rd of oven; heat the oven to 350 degrees. Heat a tea kettle of water to a boil over medium high heat. Meanwhile for custard beat eggs with a mixer on medium speed. Beat in the milks slowly. Beat in vanilla and salt until the mixture is well combined, about 1 minute. Strain the mixture through a fine sieve into the caramel pan. Cover with foil
- Place cake pan into a larger baking pan; place in the lower oven rack. Pour boiling water into the larger pan, letting the water come about 1 inch up the sides. Bake until flan is set, about 2 hours; remove from water bath. Set on wire rack to cool. Refrigerate 24 hours. Run a knife around the edge of the flan; unmold onto a plate or serving platter.
