Flan de Caramello

Method

1. 1
   Preheat your oven to 180°C.
2. 2
   In a blender, add the eggs, egg yolks, salt, caramel topping, evaporated milk, and vanilla. Blend until very smooth, about 30 seconds. Avoid over-blending to keep it from getting too frothy. If it does get too frothy, let it settle for a bit to allow the bubbles to disappear, then pour it through a sieve. Set aside.
3. 3
   In a medium saucepan set over medium-low heat, add the granulated sugar and a pinch of salt. Cook until the sugar has dissolved completely.
4. 4
   Turn the heat to high and allow to cook until the melted sugar turns from clear to a light golden brown.
5. 5
   Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a deep golden brown.
6. 6
   Immediately pour the caramel into the baking pan and swirl it around until it forms an even layer on the bottom. It hardens quickly, so work fast. Use a dry cloth or oven mitt to handle the pan, as it will get very hot. Allow the caramel to harden for about 5 minutes.
7. 7
   Give the custard base a quick stir to ensure it is fully combined. Pour it on top of the hardened caramel. Cover the pan tightly with foil. Transfer the pan to a water bath and fill the water bath with hot water from a kettle.
8. 8
   Bake for 40 to 45 minutes, until the flan is slightly jiggly in the center but still firm. Carefully remove it from the oven and set aside.
9. 9
   Allow to cool on the counter for about 30 minutes, then transfer to the fridge to chill for at least 4 hours or overnight.
10. 10
    To serve, run a knife around the edge of the flan and invert it onto a large plate. Tap the top of the pan to loosen the flan, then carefully lift up the pan. Slice and serve.