Flan sin gluten

Ingredientes

• 2 cups sugar (divided use)
• 1/4 cup water
• 4 cups whole milk
• 1/4 teaspoon kosher or fine sea salt
• 10 large eggs
• 2 teaspoons pure vanilla extract

Preparación

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Combine 1 cup sugar with ¼ water in a small deep, heavy saucepan. Bring to a boil over medium-high heat, stirring just until the sugar melts. Continue to cook, tilting the pan from side to side occasionally, until the sugar is the color of an old penny.

3. 3

   Carefully pour the caramelized sugar into a 10 – 12 cup Bundt pan, swirling to coat the pan with caramel.

4. 4

   Heat the milk with the salt over medium heat just until warm.

5. 5

   Whisk the eggs and the remaining 1 cup sugar in a large bowl and add about ½ cup of the warm milk while whisking. Add the rest of the milk and the vanilla and mix well. Pour into the pan over the caramel. Cover with foil.

6. 6

   Place the pan into a large roasting pan, place in the oven, and pour hot water into the roasting pan, coming about halfway up the sides of the Bundt pan.

7. 7

   Bake for 1 hour. Check to make sure the flan is cooked through. Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours.

8. 8

   Run a knife around the edges of the pan. Place a plate or platter with a little bit of a lip (to catch the caramel) on top of the pan and invert.