Flan

Instructions

1. 1

   Make Caramel: Preheat oven to 325°F (160°C). In a heavy saucepan, melt the sugar over medium heat, swirling gently, until it becomes a deep amber liquid caramel. Immediately pour it into an 8-inch round cake pan, swirling to coat the bottom. Let it harden.

2. 2

   Blend Custard: In a blender, combine the whole eggs, egg yolks, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend on low speed just until smooth (do not over-blend to avoid air bubbles).

3. 3

   Prepare Water Bath: Place the caramel-coated cake pan inside a larger roasting pan. Carefully pour the custard mixture over the hardened caramel.

4. 4

   Bake: Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Cover the cake pan loosely with foil. Bake for 60-70 minutes until the edges are set but the center still jiggles slightly.

5. 5

   Chill: Remove the cake pan from the water bath and let it cool to room temperature on a wire rack. Cover tightly and refrigerate for at least 4 hours (preferably overnight).

6. 6

   Unmold and Serve: Run a thin knife around the edge of the flan to loosen it. Place a rimmed serving plate upside down over the pan, hold tightly, and invert quickly. The flan will drop out, covered in the caramel sauce.