Instructions
Start with preparing the caramel: place 100 grams of sugar into a dry frying pan over medium heat. Resist the urge to stir with a spoon; instead, gently swirl the pan to evenly melt the sugar. Watch carefully as it transforms into a glorious amber-colored liquid – this is key for that rich flavor and enticing glossy finish. Once fully melted, swiftly pour the caramel into the bottoms of four flan containers, each holding approximately 120 milliliters. Be prompt, as the caramel will harden almost immediately. Next, preheat your oven to 150 degrees Celsius and find a casserole or baking dish large enough to comfortably fit all four flan containers side by side. To prepare the custard, warm 350 grams of milk with 45 grams of sugar and the scraped seeds plus the pod of one vanilla pod in a saucepan. Heat the mixture gently without boiling, allowing the vanilla to infuse its aromatic essence. After a few minutes, remove the vanilla pod. While the milk is heating, delicately whisk 4 egg yolks and 2 whole eggs together, taking care not to introduce too much air to avoid bubbles in your custard. Gradually pour the warm milk mixture into the eggs, stirring very gently to combine without frothing. Pour this smooth custard mixture over the set caramel in each container. Arrange the containers in the casserole and carefully pour boiling water around them until it reaches halfway up their sides, creating a water bath that helps the custard cook evenly and prevents cracking. Bake in the middle rack of the oven for 35 to 40 minutes. The flan is ready when a toothpick inserted in the center comes out clean. Allow the flans to cool at room temperature for about an hour. Once cooled, transfer them to the refrigerator and chill overnight, which helps the flavors mature and the texture set perfectly. When ready to serve, run a thin knife gently around the edges to loosen each flan. Invert onto plates and enjoy with a spoonful of dulce de leche on the side for extra indulgence. For an extra tip, ensure your water bath remains warm throughout baking by topping up with hot water if needed, guaranteeing a smooth custard with no cracks.
