1 liter whole milk
8 eggs
1 tablespoon cornstarch
150 g cane sugar
1 tsp liquid vanilla (optional)
1 pinch salt
for the caramel
80 g sugar
2 tablespoons water
Preparation
Preheat your oven to 130°C. Place a large dish filled with very hot water (3 cm of water – this will act as a bain-marie, so check the size of your flan mould). Butter a mold about 25 cm in diameter (preferably steel).
Prepare your caramel: mix the water and sugar in a small saucepan, bring to the boil and keep a close eye on the caramel. When it starts to brown, lower the heat a little to avoid burning it. If it’s too brown, it will be bitter. As soon as it starts to smell more like caramel than sugar, stop cooking and pour the caramel directly into the mold.
In a large bowl, mix 3 tablespoons of milk with the cornstarch, add the eggs, salt and vanilla and whisk for a few seconds, but don’t let it foam too much.
Heat the rest of the milk with the sugar and bring to the boil. When the milk boils, pour it over the eggs while whisking vigorously for 30 seconds (you really need to whisk while pouring the milk).
Pour into the tin, place in a bain-marie in the oven. Leave to cook for about 1 hour (stick a knife in the middle of the flan, it should come out dry, if not, cook longer). Leave the flan to cool in the closed oven (about 1 hour). You can then leave it to cool to room temperature. When cold, refrigerate for at least 12 hours (24 hours is ideal).
To unmold, loosen the edges with a knife or silicone spatula. Soak the underside of the mold in hot water for a few seconds.