Make sure the sugar is evenly dissolved.
Once the sugar has turned golden brown (but hasn't burned), quickly pour the caramel onto the bottom of the springform pan, thoroughly coating the entire base. Be careful not to burn yourself: hot caramel is very dangerous. Let it cool and harden while you prepare the flan. 2. Prepare the batter:
In a large bowl, beat the eggs and sugar until smooth, without foaming. Then add the milk and vanilla extract and mix gently. It's important not to over-froth the batter, so the flan is smooth and free of air bubbles. 3. Pour the batter: Pour the batter into the pan with the hardened caramel. If necessary, strain the batter through a sieve for a finer consistency. 4. Bake in a bain-marie: Place the pan in a large bowl of hot water (bath bath) and bake in an oven preheated to 160-170°C (320-330°F) for about 50-60 minutes. The flan is ready when a toothpick or knife inserted into the cake comes out clean.
5. Let cool and remove from the pan. Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours (preferably overnight).
Remove the flan from the pan by running a knife around the edges, placing a plate on top, and carefully inverting. The caramel will flow out and cover the flan.
For a creamier flan, use whole milk.
For a more intense flavor, add a cinnamon stick or lemon zest to the warm milk before mixing the flan with the eggs.
For a firmer consistency, use 5 eggs instead of 4. For a softer and creamier flan, use 3.
If the caramel hardens too quickly when pouring it into the pan, you can heat it on the stove for a few seconds to loosen it.
