Spanish Flan de Huevo with Dark Caramel

What you need

• 220 g (1 cup + 2 tbsp) sugar, 120 g for the caramel, 100 g for the custard
• 2 tbsp water
• 500 ml (2 cups) whole milk
• 4 large eggs
• 2 large egg yolks
• 1 tsp vanilla extract

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F) and boil a kettle of water.

2. 2

   Put 120 g of the sugar and the water in a small heavy pan over medium heat. Swirl the pan instead of stirring until it turns a deep amber, 6-8 min.

3. 3

   Pour the caramel straight into a 20 cm (8 in) round mould and tilt it to cover the base. Leave it to harden.

4. 4

   Warm the milk in a saucepan until it steams but does not boil. Take it off the heat and stir in the vanilla.

5. 5

   In a bowl, gently whisk the eggs, yolks and the remaining 100 g sugar until just combined, without making froth.

6. 6

   Pour the warm milk slowly into the egg mixture, whisking all the time.

7. 7

   Strain the custard through a fine sieve onto the set caramel and skim off any bubbles.

8. 8

   Stand the mould in a roasting tin and fill the tin with just-boiled water to halfway up the mould's sides.

9. 9

   Bake until the edges are set and the centre still trembles slightly when nudged, 45-55 min. A knife slipped in near the middle should come out clean.

10. 10

    Lift the mould out of the water and let it cool to room temperature, about 30 min. Chill for at least 4 h.

11. 11

    Run a thin knife around the edge, put a rimmed plate on top and flip in one quick move. The caramel runs down as a sauce.

Imported from tasteofhome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.