Flan Recipe

First, you'll make the caramel. In a frying pan, melt 100 grams of sugar over medium heat. Resist the urge to stir with a spoon; instead, swirl the pan gently until the sugar dissolves into a deep amber color. Immediately pour this molten caramel into the bottom of four flan containers – it hardens quickly.

Preheat your oven to 150 degrees Celsius. Find a casserole or larger container that can comfortably hold all your flan containers for a water bath.

Warm the milk with 45 grams of sugar and the scraped vanilla pod. You don't need it to boil, just to be heated through; pull out the vanilla pod after a few minutes. In a separate bowl, gently whisk the egg yolks and eggs, being careful not to incorporate too much air. Slowly pour the warm milk mixture into the eggs, stirring very gently to combine. Divide the custard among your prepared flan containers, then carefully place them into the larger casserole. Pour boiling water into the casserole, making sure it doesn't splash into the custard. Bake on the middle rack for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the flan cool inside its container for an hour before transferring it to the fridge. Chill overnight to allow it to set completely. The next day, gently release the rim of the flan from its container and invert it onto a plate. Serve with some dulce de leche on the side.