Caramel Flan

Simple ingredients. Simply delicious. This is gratifying to make and wonderful to eat.

1/3 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract

Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it doesn't float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the smaller pan. Then remove the smaller pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that the entire surface is covered. Remove from heat; syrup will harden and crack, but that's okay.

Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the egg mixture into the caramel-lined pan, open the oven door, and carefully place the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test doneness by gently pushing custard in center with back of a spoon. When done, a crevice will form.

Remove from hot water and chill at once. To serve, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. Cut in wedges, and spoon on sauce.