Caramel flan

Instructions

1. Step 1

   Put 80 g granulated sugar and 30 g water in a small saucepan and cook over medium heat, only swirling the pan gently without stirring, until the sugar turns a deep amber, then turn off the heat and add 2 g lime juice. Stirring while the sugar boils can make it recrystallize into grains. The caramel is ready when it's amber brown, syrupy and smells pleasantly bitter.

   Medium heat.

   Mark step 1 as done

2. Step 2

   Quickly pour the hot caramel into the bottoms of small molds, tilting each mold so the caramel covers the base, then leave it to set. Work fast, because caramel cools very quickly and hardens in the pan. The molds are ready when the bottoms have a thin, even layer of caramel that feels hard to the touch.

   Mark step 2 as done

3. Step 3

   Heat 400 g whole milk with 150 g sweetened condensed milk and 20 g granulated sugar over low heat, stirring until the sugar dissolves, and turn off the heat before it boils. The milk only needs to be warm enough to dissolve the sugar; too hot and it will cook the eggs into lumps. The milk is ready when it steams lightly at the edge of the pan and feels warm when you dip a finger in.

   Low heat.

   Mark step 3 as done

4. Step 4

   Crack 200 g eggs into a bowl, add 36 g egg yolks and beat gently in one direction with chopsticks or a whisk. Beating gently keeps air bubbles to a minimum, so the flan is smooth and free of holes. The eggs are ready when the whites have fully broken up with no clear strands left.

   Mark step 4 as done

5. Step 5

   Slowly pour the warm milk into the eggs in a thin stream, stirring gently as you pour, then add 4 g vanilla extract. Pouring slowly warms the eggs gradually so they don't set. The mixture is ready when it's an even pale yellow, smooth and fluid, and smells of vanilla.

   Mark step 5 as done

6. Step 6

   Strain the mixture through a fine sieve twice, then let it stand for about 15 minutes and skim off the foam on top. Straining and resting removes the egg membranes and air bubbles that pit the surface of the flan. The mixture is ready when the surface is still as a mirror with no tiny bubbles.

   Suggested time: about 15 minutes.

   Mark step 6 as done

7. Step 7

   Gently pour the mixture into the caramel-lined molds until about nine-tenths full, then cover each with foil or a lid. Covering keeps condensation from dripping onto the custard and leaving dents and holes. The molds are ready when the custard surface is flat and every mold holds the same amount.

   Mark step 7 as done

8. Step 8

   Set the molds in a steamer once the water has just come to a boil, leave the lid slightly ajar and steam over low heat for about 20 minutes. Low heat and a cracked lid keep the temperature below boiling so the flan sets as smooth as jelly. The flan is done when it jiggles evenly like jelly when you gently shake the mold and a toothpick inserted shows clear liquid rather than cloudy.

   Suggested time: about 20 minutes. Low heat.

   Mark step 8 as done

9. Step 9

   Let the flan cool at room temperature, then refrigerate for at least four hours, ideally overnight. Chilling firms up the flan and melts the caramel into a sauce. The flan is ready when the molds are cold throughout and the surface feels firm to a light touch.

   Suggested time: about 240 minutes.

   Mark step 9 as done

10. Step 10

    Run the tip of a thin knife around the inside of each mold, place a small plate over the top, then flip it over and shake gently until the flan drops out. Running the knife right along the side lets air in so the flan slides out whole. It's just right when the flan stands round on the plate with a smooth surface and caramel flowing down around its base.

    Mark step 10 as done