Flan de Caramelo Cubano

Instructions

1. 1

   Preheat oven to 350°F. Make the caramel: combine sugar and water in a heavy saucepan over medium-high heat. Cook without stirring until the sugar dissolves and begins to caramelize. Swirl the pan as needed and cook until the caramel is a deep amber color — darker than you think is necessary, as lightness produces a bland caramel. Pour immediately into a 9-inch round cake pan or flan mold, tilting to coat the entire bottom and about 1 inch up the sides. Work quickly — it sets fast.

2. 2

   Blend condensed milk, evaporated milk, eggs, vanilla, and salt until completely smooth. Strain through a fine sieve for a silky custard. Pour over the set caramel in the pan.

3. 3

   Place the flan pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the flan pan. Bake at 350°F for 50–60 minutes until the custard is set at the edges with a gentle wobble at the center.

4. 4

   Cool in the water bath until room temperature, then refrigerate at least 4 hours or overnight. To serve, run a thin knife around the edges, then invert quickly onto a rimmed serving plate — the liquid caramel sauce will pour over the flan dramatically. Slice cold.