Caramel

Cup of Yum
1. Combine water and sugar in a heavy-bottomed saucepan.
2. Heat the mixture, stirring the pan regularly. The sugar should be soaked in water to facilitate even cooking.
3. As soon as it starts to boil, the syrup clears up. The caramel is colored.
4. As soon as the blond color appears, remove the pan from the heat and immerse it in a bath of very cold water to immediately stop cooking.
5. Distribute the caramel in the bottom of 6 individual flan molds or ramekins (or a single flan mold). Let cool.

Flan

1. Preheat the oven to 300 F (150°C).
2. In a non-stick saucepan, boil the milk with ¼ cup (50 grams) of sugar and a vanilla pod split lengthwise.
3. Turn off the heat, cover the pan and let the vanilla pod infuse until the milk cools.
4. In a bowl, beat the eggs with the remaining ½ cup (100 grams) of caster sugar.
5. While continuing to beat, slowly add the milk to the eggs.
6. Distribute the mixture thus obtained in the individual molds with the cooled caramel.
7. Bake the flans in the over in a bain marie for 45 minutes.
8. Let cool to room temperature then place the flans in the refrigerator for at least 6 hours before unmolding them.
9. Whip the cream with the sugar and vanilla extract.
10. Unmold and serve immediately accompanied by whipped cream and dulce de leche.