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Flan
Yields 8
| prepPreheat oven to 350°F / 175°C | ||||||
| prepPrepare water bath with 8-inch, 9-inch cake pan, or six 3-inch ramekins | ||||||
| 1 cup / 200 g granulated sugar | Cook sugar & water until dissolved, medium-low | Cook caramel to light golden brown, 5 min high | Pour caramel into pan, spread evenly | Let caramel harden, 5 min | Pour custard over caramel, cover foil | Bake 350°F / 175°C, 40–45 min; cool & chill |
| 1/4 cup / 60 ml water | ||||||
| Pinch kosher salt | ||||||
| 4 large eggs | Blend custard base | |||||
| 2 large egg yolks | ||||||
| 1/2 tsp kosher salt | ||||||
| 1 (14 oz / 400 g) can sweetened condensed milk | ||||||
| 1 (12 oz / 355 ml) can evaporated milk | ||||||
| 1 tsp vanilla paste or 1/2 vanilla bean or 1 tbsp vanilla extract | ||||||
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