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Ingredients
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Caramel
Flan (Quesillo) Custard
Method
Caramel
Make the caramel
Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan. Stir gently to moisten the sugar and set over medium heat. Without stirring further, let the sugar melt. Swirl the pan occasionally to ensure even heating. When the sugar turns a deep amber color (watch carefully to avoid burning), remove from heat immediately.
Quickly and carefully pour the hot caramel into an 8-inch round flan mold (or a 9-inch springform) and tilt the mold to coat the bottom and a little up the sides with an even layer of caramel. Set the caramel-coated mold aside and allow the caramel to harden while you prepare the custard. Be cautious: caramel is extremely hot.
Flan (Quesillo) Custard
Preheat and prepare
Preheat your oven to 325°F (160°C). Place a kettle of water to boil for the water bath (bain-marie).
Blend the custard
In a blender, combine 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup whole milk, 6 large eggs, 1 teaspoon vanilla extract, and a pinch of salt. Blend on medium-high for 20–30 seconds until smooth and slightly frothy. Avoid over-blending (no more than 30 seconds) to minimize large bubbles in the finished flan.
Remove bubbles
Let the blended custard rest for 2–3 minutes to allow foam to settle. If you see many bubbles on the surface, gently skim them with a spoon or pass the mixture through a fine sieve into a large measuring cup to ensure a silky texture.
Assemble for baking
Carefully pour the custard mixture into the caramel-lined 8-inch mold. Cover the top of the mold tightly with aluminum foil to prevent water from dripping into the custard during baking.
Bake in a water bath
Place the covered flan mold into a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan mold. Transfer the roasting pan to the preheated oven and bake for 50–65 minutes, or until the custard is set but still slightly jiggly in the center (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
Cool and chill
Carefully remove the roasting pan from the oven and lift the flan mold out of the water bath. Remove the foil and allow the flan to cool to room temperature on a wire rack (about 1 hour). Then refrigerate the flan, uncovered or lightly covered, for at least 4 hours or preferably overnight to fully set and chill.
Unmold and serve
To unmold, run a thin knife around the edge of the flan to loosen it from the mold. Place a serving plate slightly larger than the mold over the top and quickly invert the mold and plate together, then lift the mold off. The caramel will flow over the flan. If the caramel sticks, warm the bottom of the mold briefly under hot water (not more than a few seconds), dry, and invert again. Slice and serve chilled. This 8-inch quesillo yields about 12 small slices.