Flan Dominicano

Step by stepInstructions

1. Preheat the oven to 350 °F (175 °C). In a heavy skillet over medium heat, melt the sugar with the water, swirling occasionally, until it turns a deep amber caramel, about 8 minutes.
2. Pour the caramel immediately into a 9-inch (23 cm) round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to harden.
3. In a blender, combine the evaporated milk, condensed milk, eggs, vanilla and salt, and blend on low just until smooth, about 30 seconds. Do not over-blend, or the flan will be foamy.
4. Pour the custard through a fine strainer into the caramel-lined mold.
5. Place the mold in a larger roasting pan and pour hot water around it to reach halfway up the sides — the water bath keeps the custard silky.
6. Bake for 50 to 60 minutes, until the center is just set with a slight jiggle. Cool to room temperature, then chill for at least 4 hours.
7. To serve, run a thin knife around the edge, invert onto a platter with a rim, and let the caramel cascade over the flan.