Cuban Flan de Leche

Ingredients

• 1 cup sugar (for caramel)
• 4 eggs
• 1 can (400g) sweetened condensed milk
• 1 can (350g) evaporated milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. 1Preheat the oven to 160C (325F).
2. 2Melt the sugar in a saucepan over medium heat, swirling occasionally, until it forms a deep amber caramel, then immediately pour it into a round baking dish or individual ramekins, tilting to coat the bottom evenly.
3. 3In a blender, combine eggs, condensed milk, evaporated milk, vanilla, and salt, blending until smooth.
4. 4Pour the custard mixture over the hardened caramel in the dish.
5. 5Place the dish in a larger roasting pan and add hot water halfway up the sides to create a water bath.
6. 6Bake for 50-60 minutes until the custard is set but still slightly jiggly in the center.
7. 7Remove from the water bath and let cool completely, then refrigerate for at least 4 hours or overnight.
8. 8To serve, run a knife around the edge and invert onto a serving plate so the caramel sauce pools over the top.

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