Caramel Flan

Preheat your oven to 160°C (325°F) with both top and bottom heating. In a heavy-bottomed saucepan, melt 150g of granulated sugar with 3 tbsp of water over medium heat. Do not stir; instead, gently swirl the pan until it turns into a golden-brown caramel. Immediately pour the hot caramel into an 18-20 cm (7-8 inch) baking mold or 6 individual heatproof ramekins, swirling to coat the bottom. Let it cool and harden.

In a saucepan, heat the whole milk and heavy cream with 100g of granulated sugar and a pinch of salt until the sugar dissolves and the mixture just begins to simmer. Remove from heat. In a separate bowl, lightly whisk the large eggs and egg yolks with the vanilla extract. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, to temper the eggs and prevent scrambling. Strain the custard through a fine-mesh sieve to ensure a perfectly smooth texture.

Pour the strained custard into the caramel-coated mold or ramekins. Place the mold/ramekins into a larger baking pan, and carefully pour enough hot water into the larger pan to reach halfway up the sides of the flan mold. Bake in the preheated oven for 50-60 minutes, or until the edges of the flan are set but the center still jiggles slightly. Remove from the oven, carefully lift the mold from the water bath, and let it cool completely at room temperature.

Once the flan has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Before serving, carefully run a thin knife around the edges of the flan to loosen it. Place a serving plate on top of the mold, then quickly invert it. The caramel sauce will cascade over the flan. Serve chilled.