Double Caramel Flan

Directions

In a 10- to 12-inch nonstick frying pan, frequently shake sugar over medium heat until all is melted and the color is deep amber, 3 to 5 minutes.

Immediately pour into an 8- to 9-inch diameter straight-sided baking dish or pan (at least 1-quart size).

Quickly rotate dish to coat bottom.

In a 1- to 1½-quart pan over medium-high heat, stir milk and caramel powder until all the caramel melts (it hardens first), about 7 minutes.

In a bowl, whisk some hot liquid with eggs and vanilla; stir back into pan.

Remove from heat.

Pour mixture into prepared baking dish.

Set dish in a larger rimmed pan, pour 1 inch boiling water into outer pan.

Bake in a 350℉ (180℃) F oven until center of flan jiggles only slightly when gently shaken, 35 to 45 minutes.

Remove dish with flan from water.

Let cool, then cover and chill for at least 3 hours or up to 2 days.

To serve, run a thin knife between flan and dish.

Invert platter over flan; holding together, invert.

Lift off pan.

Cut into wedges.