Flan Uruguayo

Step by stepInstructions

1. Make the caramel: combine 3/4 cup of the sugar with the water in a heavy saucepan and cook over medium heat without stirring, swirling occasionally, until deep amber, 8 to 10 minutes.
2. Pour the caramel immediately into a 9-inch round cake pan or flan mold, tilting to coat the bottom evenly; it will harden as it cools.
3. Preheat the oven to 350°F and set a kettle of water to boil.
4. Whisk the remaining 3/4 cup sugar with the eggs, egg yolks, and salt until smooth, then whisk in the condensed milk, whole milk, and vanilla.
5. Strain the custard through a sieve into the caramel-lined pan.
6. Set the pan in a larger roasting dish, pour boiling water around it to reach halfway up the sides, and bake for 50 to 60 minutes, until the center is set but still jiggles like jelly.
7. Cool completely, then refrigerate for at least 4 hours, ideally overnight.
8. Run a thin knife around the edge, invert onto a platter with a rim, and let the caramel cascade over the flan.