Recipe of Homemade Vanilla Flan: Creamy, Caramel-Topped and Baked in a Water Bath

Ingredients

• 500 ml whole milk
• 4 large eggs (or 5 if medium)
• 120 g sugar (for the custard)
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 100 g sugar (for the caramel)
• 2 tablespoons water (for the caramel)
• 1 pinch of salt
• Zest of half a lemon (optional)
• Fresh mint leaves for garnish (optional)

Directions

1. 1

   Preheat the oven to 160 °C (325 °F) with top and bottom heat.

2. 2

   Make the caramel: put the sugar and water in a small saucepan and heat over medium heat without stirring until it turns amber; immediately pour it into the mold, coating the bottom.

3. 3

   Split the vanilla bean lengthwise and scrape out the seeds; warm the milk with the pod and seeds (or the extract) without letting it boil.

4. 4

   Whisk the eggs with the sugar and the pinch of salt in a bowl, without making foam.

5. 5

   Remove the pod from the milk and pour it gradually over the eggs, stirring gently to combine.

6. 6

   Strain the mixture and pour it into the mold over the cooled caramel.

7. 7

   Set the mold inside a larger baking dish and pour hot water halfway up the sides of the mold.

8. 8

   Bake in the water bath for 45-50 minutes, until a knife inserted in the center comes out almost clean.

9. 9

   Let it cool to room temperature, cover and refrigerate for at least 4 hours (overnight is best).

10. 10

    Unmold by running a thin knife around the edge and turning the flan onto a plate; serve cold.