Flan Puertorriqueño

Step by stepInstructions

1. Heat the oven to 350°F (175°C). Melt the sugar in a heavy saucepan over medium heat, swirling, until it turns a deep amber; pour it immediately into a flan mold or 9-inch round baking dish, tilting to coat the bottom.
2. In a blender, combine the eggs, condensed milk, evaporated milk, vanilla and salt, and blend until smooth.
3. Pour the custard over the caramel, cover the mold tightly with foil, and set it in a deep roasting pan. Fill the pan with hot water halfway up the mold's sides.
4. Bake 60 to 70 minutes, until the center is just set with a slight jiggle. Cool, then refrigerate at least 4 hours.
5. Run a thin knife around the edge, invert onto a rimmed platter, and let the caramel cascade over the custard.