Flan con Dulce de Leche 🍮

Método

1. 1

   Melt the 100 g sugar dry in a pan over medium heat until amber, swirling but not stirring; pour into ramekins or a mould, tilting to coat.

2. 2

   Warm the milk with 45 g sugar and the scraped vanilla pod until steaming — do not boil; let infuse 10 minutes off the heat.

3. 3

   Whisk eggs and yolks without frothing, stream in the warm milk, strain through a sieve.

4. 4

   Drop a spoonful of dulce de leche into each caramel-coated mould, pour the custard over.

5. 5

   Bake in a water bath at 150 degrees Celsius for 40-50 minutes until just set with a wobble in the center.

6. 6

   Cool, chill at least 4 hours (overnight is better), run a knife around, invert and let the caramel run.