This classic tasty dessert consisting of four simple ingredients is traditional in most regions of Spain, and a popular choice on many restaurant menus.
500ml whole milk
1/2 a vanilla pod or 1 teaspoon of vanilla extract
FOR THE CARAMEL SAUCE: 80g sugar & 1 tablespoon water
In a small saucepan place the sugar with the water and heat it over high heat until it begins to turn into caramel, swirling the pan slowly. When the caramel is dark, distribute it into ramekins or foil molds.
Preheat the oven to 150 degrees. Pour the milk into a saucepan and heat it over low heat. Open the vanilla pod, scrape out the seeds and add them to the milk.
When it starts to boil, turn off the heat and add the sugar. Let it cool for about five minutes without removing the vanilla so that it infuses well.
Take a bowl and beat the eggs slowly to avoid foaming. When the milk has cooled enough for the eggs not to curdle, add the mixture in and whisk everything slowly.
Distribute the mixture into 6 flan molds and place them in a deep baking dish.
Boil a litre of water and pour it into the dish until it covers at least half of the molds. Cover with foil and cook for 30 to 40 minutes. The flans must then be cooled in the fridge before serving.