Spanish Vanilla Baked Caramel Flan

Preheat oven to 150°C (140°C fan) and place six oven-safe ramekins in a deep roasting pan. Melt 180 g sugar in a heavy small saucepan over medium-low for about 8–12 minutes until amber, then remove from heat immediately. Never touch or add water to the molten caramel.

Immediately divide caramel among six ramekins. Lightly whisk four eggs with 80 g sugar and 10 ml vanilla, gradually add 500 ml pasteurized milk, and strain through a sieve to remove excessive foam.

Divide custard over caramel, loosely cover ramekins with foil, and carefully pour around 1200 ml hot water into the roasting pan halfway up their sides. Bake on middle rack 40–55 minutes without splashing water into custard.

Check center temperature with a clean food thermometer; target 79°C, with custard set yet gently jiggly, not liquid. Bake in additional five-minute intervals if needed. Use protective mitts to remove ramekins from the hot water bath.

Cool about 20–30 minutes until steam subsides, cover and refrigerate at 4°C or below for at least six hours. Loosen edges with a thin knife, invert onto six plates and serve with caramel sauce.