The Ultimate Leche Flan

Ingredients

1 cup granulated sugar
3 tablespoons water
3 eggs
1 egg yolk
1 ½ cup milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

• Preheat your oven to 325°F (160°C).
• Start by making the caramel sauce: Place ½ cup of granulated sugar with 1 tablespoon of water in a saucepan over medium low heat. Stir continuously until the sugar melts and turns into a golden brown caramel, add the remain 2 tablespoon of water carfully. Then remove from heat.
• Immediately pour it into the bottom of your flan mold or ramekins. Let it cool and harden while you prepare the custard.
• Heat the milk on a medium heat.
• In a medium bowl, add the 3 eggs, 1 egg yolk, the remain ½ cup of sugar and vanilla extract and beat them lightly with a whisk.
• Add the hot milk to the beaten eggs and mix until well combined.
• Strain the flan mixture in a measuring cup with a strainer.
• Pour the mixture over the hardened caramel in the mold or ramekins.
• Cover the mold or ramekins with aluminum foil.
• Place the covered mold or ramekins in a larger baking dish. Fill the larger dish with hot water until it reaches about halfway up the sides of the mold or ramekins. This water bath helps ensure even cooking.
• Carefully transfer the baking dish to the preheated oven and bake for 40-50 minutes. The custard should be set but still slightly jiggly in the center when gently shaken, or You can insert a toothpick in the middle of the flan and if it comes out clean then it is ready.
• Remove from the oven and let it cool on a wire rack at room temperature.
• Once cooled, refrigerate the flan for at least 2 hours or overnight to allow it to fully set and chill.
• To serve, run a knife around the edges of the mold or ramekins to loosen the flan. Place a serving plate over the top and invert it to release the dessert.
  The caramel will flow over the custard, creating a delicious sauce.
  Enjoy!