Flan (caramel pudding)

Simmer 3 tbsp sugar with 2 tbsp water in a small pot over medium heat, without stirring, until a golden brown caramel forms. Don't let it get too dark, or it will turn bitter.

• 3 tbsp Sugar

Meanwhile, while step 1 runs

Meanwhile, preheat the oven to 160 °C top and bottom heat.

Meanwhile, while step 1 runs

Meanwhile, boil 500 ml water for the water bath in a kettle or a second pot.

• 500 ml Water

Immediately divide the caramel between 2 molds and swirl the molds until the bottom is covered. Careful, it is very hot.

Whisk the eggs with vanilla sugar and 1 pinch salt, without beating in too much air.

• 2 Eggs
• 1 pack Vanilla sugar
• 1 pinch Salt

Stir in the milk and sweetened condensed milk until smooth.

• 150 ml Milk
• 100 g Sweetened condensed milk

Pour the mixture through a fine sieve into a measuring cup. This makes the flan silky smooth.

Divide the mixture between the 2 molds, on top of the hardened caramel.

Place the molds in a baking dish and pour in enough hot water that they stand halfway in it.

Slide the baking dish into the middle of the oven and bake for about 35 minutes, until the flan is firm at the edges and the middle still wobbles slightly.

Carefully lift the molds out of the water bath and let them cool to room temperature for about 20 minutes.

Cover the molds and put them in the fridge for at least 4 hours. To serve, loosen the edge with a knife and turn the flan out onto a plate.