Dominican caramel flan

Directions

1. Combine the water and sugar in a small, non-stick saucepan. ≈ 4 min
2. Heat over medium heat until the sugar dissolves, then reduce the heat and simmer until a light-colored caramel forms, without letting it burn. ⏱ ≈ 40 min
3. Once the caramel is ready, turn the saucepan to distribute it evenly over the bottom and sides. Use a dishcloth or oven mitts, as it will be very hot. ≈ 2 min
4. Reserve and allow to cool. ⏱ ≈ 20 min
5. Crack the eggs into a large mixing bowl and whisk them. ≈ 4 min
6. Add the milk powder to the eggs and mix thoroughly. ≈ 4 min
7. Pour servir, pour over the mixture through a sieve into the caramelized saucepan. ⏱ ≈ 10 min
8. Cover the aluminum saucepan with aluminum foil and poke 5 to 6 holes in it with the tip of a knife. ≈ 3 min
9. Fill a large saucepan about halfway with water and gently place the smaller saucepan inside to create a water bath. ≈ 10 min
10. Cover the large saucepan and let it simmer over medium heat until the custard is set: a knife inserted into the center should come out clean. ⏱ ≈ 40 min
11. Remove from the heat and allow to cool completely. ⏱ ≈ 20 min
12. Place a large plate over the saucepan and turn it upside down: the custard should fall onto the plate. Carefully remove the saucepan so that the custard remains intact. ≈ 3 min
13. Place the flan in the refrigerator to allow it to firm up. ⏱ ≈ 2 hr
14. Cut it into pieces and serve. ≈ 8 min