Classic Caramel Flan

Ingredients

• ¾ cup (150 g) granulated sugar (for 8-inch pan)
• 3 tbsp water (for 8-inch pan)
• 1 can (300 mL) sweetened condensed milk
• 1 can (354 mL) evaporated milk
• 4 large eggs
• 2 egg yolks
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Preheat the oven to 325°F.
2. Heat sugar and water in a saucepan over medium heat, swirling gently without stirring, until it turns a deep amber caramel. Immediately pour into the cake pan, tilting to coat the bottom evenly.
3. Whisk together the eggs, egg yolks, condensed milk, evaporated milk, vanilla, and salt until smooth. Strain through a fine-mesh sieve into the caramel-lined pan.
4. Set the cake pan inside a larger roasting pan and pour hot water halfway up its sides to create a water bath. Cover loosely with foil.
5. Bake for about 50-75 minutes, depending on pan size, until the edges are set but the center still jiggles slightly.
6. Remove from the water bath and let cool uncovered to room temperature. Cover and refrigerate at least 6 hours, preferably overnight.
7. Run a thin knife around the edge, dip the bottom of the pan in warm water for 10-15 seconds, then invert onto a serving plate.