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For the Caramel: -100g sugar -3 tbsp water For the Flan: -4 large eggs -100g sugar -300ml milk -200ml heavy whipping cream -1 tsp vanilla extract Instructions: In a saucepan, combine the sugar and water for the caramel over medium heat. Stir until the sugar dissolves, then let it simmer without stirring until it turns into a golden brown caramel. Swirl the pan to distribute the color evenly. Pour the caramel into the bottom of your flan mold or individual ramekins, swirling to coat the bottom evenly. Allow it to cool and harden. In a mixing bowl, whisk together the eggs, do it slowly to create no air bubbles. In a sauce pan mix together milk, heavy whipping cream and sugar. Heat it on medium heat, stir continuously to dissolve the sugar and to prevent the milk from burning. Heat until it's hot but not boiling. When the milk is hot enough, take the pot out and gradually adding it into the egg, dont pour all at one time. Add some vanilla extract. Strain the flan mixture through a fine-mesh sieve to ensure a smooth texture. Gently tap the bowl on the table to let the last of the air out. Carefully pour the strained mixture over the hardened caramel in the flan mold or ramekins. Place the flan mold or ramekins in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan mold or ramekins. Bake in the preheated oven at 150°C/300°F for 40-50 minutes depending on the moulds. After it the flan should be jiggling slightly and is not firm right after. If the flan gets a little brown on top in the oven and you don't want that, simply place baking paper over it. Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the flan to loosen it. Cover the mould with a plate, shake it around strongly and the flan will come out. Enjoy your delicious caramel flan pudding!
