Flan de Leche

Combine sugar and water in a small, heavy saucepan over medium-high heat. Do not stir — swirl the pan gently if needed. The syrup will bubble, then turn golden. Watch carefully once the colour begins to develop; it darkens rapidly. Remove from heat when it reaches a deep amber (the colour of old whiskey). Immediately pour into the base of a 20 cm round cake pan or 6 individual ramekins. Tilt to coat evenly before the caramel sets.

In a large bowl, whisk eggs and yolks gently — do not beat aggressively, as you want to avoid incorporating air. Whisk in condensed milk, whole milk, vanilla, and salt until smooth. Strain the entire mixture through a fine-mesh sieve to remove any chalazae or egg threads. This is what gives flan its flawlessly smooth surface.

Preheat the oven to 160 C (325 F). Pour the custard gently over the set caramel in the pan. Place the pan in a roasting tin. Pour boiling water into the roasting tin to come halfway up the sides of the flan pan — this is the bain-marie that ensures even, gentle heat. Bake for 50–60 minutes. Start checking at 45 minutes.

Run a thin knife around the edge of the flan to loosen it. Place a deep-lipped serving plate — larger than the pan — over the top. In one confident motion, invert the pan onto the plate. Hold for 10 seconds, then lift the pan. The caramel will flow down the sides and pool on the plate. If the flan doesn't release, return to the refrigerator for 30 minutes and try again.