Flan

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the caramel lay the 100 grams of sugar in a frying pan without any fat and melt on medium heat. Try not to stir with a spoon, but swirl the pan itself.
2. 2Let melt until you have an amber color and sugar is fully melted. Fill the bottom of four flan containers with it. Caramel will harden immediately, so you need to be fast.
3. 3My containers yield about 120 milliliters each.
4. 4Heat the ovenHeat the oven to 150°C / 300°Fdegrees Celsius and look for a casserole or container all your four flan containers fit into.
5. 5Heat milk with 45 grams of sugar and the cut and scraped out vanilla pod. The milk does not need to boil, just needs to be heated. Take out vanilla pod after a few minutes.
6. 6Meanwhile, stir the egg yolks and eggs gently, try not to incorporate any air in it. Them pour milk-mix into egg-mix and again only stir very gently.
7. 7Pour into prepared flan containers and put the these into your casserole or container. Boil water and pour the water into the large casserole. Be sure not to touch the flan mixture.
8. 8Lay the on middle rack in the oven and let bake in the oven for about 35-40 minutes. An inserted toothpick should come out clean.
9. 9ServeLet cool inside the container for an hour before transferring to the fridge. Chill overnight. The next day gently release the rim and then turn upside down on a plate. Serve with some dulce de leche on the side.