Flan de Vainilla

Ingredients

• 1 cup granulated white sugar (for caramel)
• 3 tablespoons water
• 3 large whole eggs
• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt

Instructions

1. Preheat your oven to 325°F (163°C) and bring a kettle of water to a boil for the water bath.
2. Combine 1 cup of granulated sugar and 3 tablespoons of water in a medium heavy-bottomed saucepan over medium-high heat. Cook without stirring, swirling the pan occasionally, until the mixture turns a deep amber caramel color, about 8 to 10 minutes.
3. Immediately and carefully pour the hot caramel into the bottom of a 9-inch round cake pan or four individual 6-ounce ramekins, tilting quickly to coat the bottom evenly. Set aside and allow the caramel to harden for 5 minutes.
4. In a large mixing bowl, whisk together the 3 whole eggs and 2 egg yolks until well combined and slightly frothy.
5. Add the sweetened condensed milk, evaporated milk, vanilla extract, and salt to the egg mixture and whisk until fully smooth and homogeneous. Avoid over-whisking to minimize air bubbles.
6. Pour the custard mixture through a fine-mesh strainer into the caramel-lined pan or ramekins to ensure a silky texture.
7. Place the flan pan or ramekins inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the flan pan or ramekins, creating a bain-marie.
8. Transfer the roasting pan carefully to the preheated oven and bake for 50 to 60 minutes for the large pan, or 35 to 40 minutes for individual ramekins, until the custard is just set but still has a slight jiggle in the center.
9. Remove the flan from the water bath and allow it to cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled and firm.
10. To unmold, run a thin knife around the edge of the flan, place a serving plate face-down on top of the pan, and quickly invert so the caramel sauce flows over the top. Serve immediately.