Spanish Flan

Method

1. caramelize8 min
   deep amber caramel
   Melt the caramel sugar over medium heat until amber, swirling rather than stirring once it liquefies. Pour immediately into the mold and tilt to coat the base before it hardens.
2. mix4 min
   smooth custard with minimal foam
   Stir milk, eggs, custard sugar, vanilla and salt until homogeneous, then strain. Do not whip in air: bubbles expand during baking and leave a coarse, hole-riddled custard.
3. bake50 min
   edges set and center still trembles slightly
   Pour custard over the hardened caramel, place the mold in a roasting pan and add hot water halfway up the sides. Bake at moderate heat until just set; keep the water bath below a violent boil.
4. chill240 min
   fully cold and firm
   Cool, refrigerate at least four hours, then loosen the edge and invert. Chilling is part of the setting process; unmolding warm custard makes it slump and leaves caramel behind.