for the flan
- 1 liter of whole milk
- 8 eggs
- 1 Tbsp cornstarch
- 150g cane sugar
- 1 tsp liquid vanilla (optional)
- 1 pinch of salt
- for the caramel
- 80g sugar
- 2 tbsp water
Preheat your oven to 130°C. Place a large dish filled with very hot water (3 cm of water – it will serve as a bain-marie, so check your size of the flan mold). Butter a mold about 25 cm in diameter (preferably steel).
Prepare your caramel: mix the water and sugar in a small saucepan, bring to the boil, watch your caramel carefully. When it begins to brown, lower the heat a little so as not to burn it. If it is too brown, it will be bitter. The best is to keep your nose above, as soon as it starts to smell more caramel than sugar, stop cooking, and pour the caramel directly into the mold.
In a large bowl, mix 3 Tbsp of milk with the cornstarch, add the eggs, salt, vanilla and mix with a whisk for a few seconds, do not froth too much.
Heat the rest of the milk with the sugar, bring to the boil. When the milk boils, pour it over the eggs while whisking vigorously for 30 seconds (you really have to beat while pouring the milk).
Pour into the mold, put the mold in the bain-marie in the oven. Leave to cook for about 1 hour (plant a knife in the middle, it must come out dry, otherwise, prolong the cooking). Leave the flan to cool in the oven that has been turned off and closed (about 1 hour). You can then let it cool to room temperature. When cold, refrigerate for at least 12 hours (24 hours is ideal).
To unmold, peel off the edges with a knife or a silicone spatula. Dip the bottom of the mold in hot water for a few seconds