Instructions: Preheat oven to 325 degrees. Fill a shallow roasting pan with 2 inches of water and place in oven to heat. Have a 7 cup, ovenproof porcelain baking dish, like a round gratin or souffle dish, ready, and set a pan of cold water to the side of the stove.

In a heavy saucepan or skillet, combine sugar and water and cook over medium-high heat, stirring constantly. Mixture will turn brown. Do not leave unattended, and handle carefully because its very hot. Remove pan from heat and slowly immerse bottom in cold water to stop cooking. Slowly pour caramel into baking dish, tilting dish back and forth so caramel covers bottom of pan. Set aside to cool.

Scald milk. In a bowl with an electric mixer or immersion blender, beat eggs and sugar. While still beating, drizzle in warm milk and vanilla. Pour custard through a mesh strainer or a cheesecloth-lined colander into caramel-lined baking dish. Dont skip this step. Its important for a super-smooth custard without little bits of egg.

Carefully set filled baking dish into hot water bath. If needed, add more water until water reaches just under halfway up dish. Dont let water splash into custard.

Bake 50 to 60 minutes, until a knife inserted into center comes out clean but center is still wobbly. Remove from water bath with oven mitts and cool on a rack 30 minutes. If not serving immediately, cover with plastic wrap and chill in the refrigerator 2 to 24 hours before serving.

To un-mold flan, run a knife around edges of baking dish. Place a rimmed serving plate a bit larger than baking dish over top of flan and invert. The custard will fall out onto plate and the caramel will run down sides of flan.

Variations

Cinnamon flan: Place two 2 inch sticks of cinnamon in milk before scalding.

Simmer a few minutes, then let rest 10 minutes. Strain milk, discard cinnamon stick.

Coconut flan: After straining custard, stir in 1 1/2 cups shredded, sweetened, moist coconut and 1 tablespoon coconut extract.

Individual flans: Double amount of caramel, and divide between 10 heavy coffee cups, ramekins or Pyrex custard cups, each with a 1 cup capacity. Pour custard into cups, about 3/4 cup for each. Bake 45 to 50 minutes, cool, chill and un-mold.

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