Flan

• granulated sugar↗120g g
• eggs↗5 medium

  room temperature

• vanilla extract↗½-1 tsp tsp
• condensed milk↗397g can g

  canned

• steamed milk400ml ml
• whole milk↗150ml ml

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Pour the granulated sugar into a large saucepan with 2 tbsp water and cook over high heat without stirring until the sugar begins to dissolve. As the sugar melts, occasionally swirl the pan until you achieve a uniformly golden caramel, about 5 minutes (important that the sugar fully dissolves). Once the mixture turns into caramel, pour it into a 20 cm flan mold (should not have a removable bottom), tilting the mold forward and back to fully coat the bottom. Set aside to cool.

2. 2

   Whisk the eggs with vanilla extract in a large bowl, then vigorously mix in the condensed milk, steamed milk and whole milk until the mixture is homogeneous. Pour the custard into the mold and cover with foil, pressing firmly around the edge. Place the mold in a deep baking tray (about 5 cm deep) and pour boiling water from a kettle into the tray so the water reaches about half the height of the mold. Transfer the tray to the oven and bake for 50 minutes.

3. 3

   Carefully remove the mold from the tray and discard the foil. Place the mold on a work surface and let it cool for about 30 minutes. When it is only slightly warm, cover and chill for at least 6 hours or overnight.

4. 4

   When ready to serve, run a knife around the edge of the mold, then cover with a large serving plate (use a plate with a rim, as the caramel may escape) and quickly invert. Cut into portions and serve.