Instruction

• For the caramel place 100 grams of sugar in a frying pan without any fat and melt on medium heat
• Try not to stir with a spoon, but swirl the pan itself
• Let melt until you have an amber color and sugar is fully melted
• Fill the bottom of four flan containers with it
• Caramel will harden immediately, so you need to be fast
• My containers yield about 120 milliliters each
• 2 Preheat oven to 150 degrees Celsius and look for a casserole or container all your four flan containers fit into
• 3 Heat milk with 45 grams of sugar and the cut and scraped out vanilla pod
• The milk does not need to boil, just needs to be heated
• Take out vanilla pod after a few minutes
• Meanwhile stir the egg yolks and eggs gently, try not to incorporate any air in it
• Them pour milk-mix into egg-mix and again only stir very gently
• Pour into prepared flan containers and place these into your casserole or container
• Boil water and pour the water into the large casserole
• Be sure not to touch the flan mixture
• Place on middle rack in the oven and let bake for about 35-40 minutes
• An inserted toothpick should come out clean
• 4 Let cool inside the container for an hour before transferring to the fridge
• Chill overnight
• The next day gently release the rim and then turn upside down on a plate
• Serve with some dulce de leche on the side