Flan

Instructions

1- For the caramel place 100 grams of sugar in a frying pan without any fat and melt on medium heat.

2- Try not to stir with a spoon, but swirl the pan itself.

3- Let melt until you have an amber color and sugar is fully melted.

4- Fill the bottom of four flan containers with it.

5- Caramel will harden immediately, so you need to be fast.

6- My containers yield about 120 milliliters each.

7- 2 Preheat oven to 150 degrees Celsius and look for a casserole or container all your four flan containers fit into.

8- 3 Heat milk with 45 grams of sugar and the cut and scraped out vanilla pod.

9- The milk does not need to boil, just needs to be heated.

10- Take out vanilla pod after a few minutes.

11- Meanwhile stir the egg yolks and eggs gently, try not to incorporate any air in it.

12- Them pour milk-mix into egg-mix and again only stir very gently.

13- Pour into prepared flan containers and place these into your casserole or container.

14- Boil water and pour the water into the large casserole.

15- Be sure not to touch the flan mixture.

16- Place on middle rack in the oven and let bake for about 35-40 minutes.

17- An inserted toothpick should come out clean.

18- 4 Let cool inside the container for an hour before transferring to the fridge.

19- Chill overnight.

20- The next day gently release the rim and then turn upside down on a plate.

21- Serve with some dulce de leche on the side.