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
4 large eggs	Blend custard base				Pour custard over caramel, cover foil	Bake in water bath 350°F / 175°C, 40–45 min	Cool 30 min, chill 4 hrs or overnight
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
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
1/4 cup / 60 ml water
Pinch kosher salt

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