Flan by Don Julio

Without stirring, heat the sugar for the caramel in a small saucepan over low heat. Once the crystals have melted and picked up some colour, carefully pour into moulds. 

Pour 1 litre of milk into a cooking pot. With a sharp knife, split the vanilla bean in half and use the tip of the knife to scrape out the seeds, then add both the seeds and pod to the milk. 

Gently heat the milk for 10 minutes without allowing it to come to a boil so it’s infused with the vanilla. Add the sugar and, when it’s dissolved, stir in the remaining milk in order to lower the temperature of the mixture so it won’t begin to cook the eggs.

Whisk the eggs in a bowl then pass through a strainer to remove and discard any shell fragments. Stir the eggs into the milk mixture then pour into the moulds.

Bake in a combi oven adjusted to 100% humidity at 85ºC for 90 minutes.