In a frying pan or saucepan over medium heat, place the 100 grams of sugar with a few drops of water. Do not stir with a spoon; Simply move the pan gently so that the sugar melts evenly.
When the sugar turns a golden amber color (without burning), quickly pour the caramel into the bottom of the flan mold, covering the entire base well. Watch out for burns: hot candy is very dangerous. Let cool and harden while you prepare the flan mixture.
2. Prepare the flan mixture
In a large bowl, beat the eggs with the sugar until well integrated, but without foaming. Then I added the milk and vanilla essence, and mix gently.
It is important that the mixture does not form too much foam so that the flan is smooth and without bubbles.
3. Pour the mixture
I poured the flan mixture over the pan with already hardened caramel. If you want, you can pass the mixture through a sieve to ensure a finer texture.
4. Cook in a double boiler
Place the mold in a larger dish with hot water (double boiler), and take everything to the preheated oven at 160 °C – 170 °C for approximately 50 to 60 minutes.
You know that the flan is ready when you prick it with a toothpick or knife, it comes out clean.
