Leche Flan

Step 1

Preheat oven to 350°F. Place a 9-inch round baking dish or flan mold on a baking sheet.

Step 2

In a small saucepan over medium heat, melt 0.75 cup sugar without stirring until amber brown, ~6 minutes.

Step 3

Pour caramel into the baking dish, tilting quickly to coat the bottom evenly. Set aside to cool slightly.

Step 4

In a blender, combine condensed milk, evaporated milk, egg yolks, vanilla, and salt. Blend until smooth, ~30 seconds.

Step 5

Pour custard mixture over the caramel in the baking dish.

Step 6

Fill the baking sheet with hot water until it reaches halfway up the sides of the baking dish (water bath).

Step 7

Bake until the custard is set around the edges but the center jiggles slightly, ~25 minutes.

Step 8

Remove from water bath and cool completely on a wire rack, ~15 minutes.

Step 9

Cover and refrigerate at least 4 hours or overnight until chilled and fully set.

Step 10

To unmold, run a thin knife around the edges, place a plate on top, and invert. The caramel will drip down as sauce.

Step 11

Serve chilled with the caramel sauce spooned over top.