This luscious, eggy, caramel-coated custard is a favorite dessert in Buenos Aires; it first appeared in our October 2013 issue with the article Lunch at Your Leisure.
- 1 1⁄2 cups sugar
- 8 eggs, lightly beaten
- 4 cups milk
- 1 tsp. vanilla extract
Heat oven to 350°. Melt 1⁄2 cup sugar in a 2-qt. saucepan over medium-high heat. Cook, without stirring, until sugar is a deep golden brown, 12–13 minutes. Carefully pour caramel into a 10" tube, or angel food cake, pan; tilt pan to evenly distribute caramel over bottom and partially up the sides of pan; place inside a roasting pan.
Whisk remaining sugar with eggs in a bowl until thick. Add milk and vanilla; whisk into a smooth custard. Pour custard into tube pan; transfer roasting pan to oven. Pour boiling water into roasting pan to come halfway up outside of tube pan. Bake until custard is set but still slightly loose in the center, about 1 1⁄2 hours. Transfer tube pan to a wire rack; let cool. Chill at least 2 hours or up to overnight. Invert flan onto a serving platter. Slice into wedges and drizzle with any caramel sauce remaining in pan.