Panamanian flan

Preparation

1. 1

   Melt the sugar dry in a mold until it turns into an amber caramel, coat the bottom of the mold.

2. 2

   Heat the milk with the split vanilla pod until it starts to simmer.

3. 3

   Whisk the eggs with the remaining sugar, pour in the hot milk gradually while whisking.

4. 4

   Strain the mixture and pour into the caramelized mold.

5. 5

   Bake in a water bath at 160°C for 45 min until the flan is set.

6. 6

   Let cool then refrigerate at least 3h.

7. 7

   Unmold gently so the caramel runs around it and serve chilled.