Supremely silky, smooth, and delightfully dense.
Two 14-ounce cans sweetened condensed milkAdjust oven rack to middle position and preheat to 325°F . Bring 3 quarts water to a boil to use in a water bath during baking.
In a 2-quart saucepan, place sugar over medium-high heat and cook, stirring constantly with a fork, until sugar melts and syrup is a deep copper brown color, about 5 minutes. Carefully pour the hot caramel into an oven-safe 8-inch square baking dish, making sure the bottom is evenly coated with caramel. Set aside.In a medium mixing bowl, whisk together egg yolks, evaporated milk, condensed milk, and vanilla extract until thoroughly combined.
To serve, run a paring knife or offset spatula along the edge to loosen the flan from the dish. Set a larger plate, upside down, on top of flan-filled dish, then quickly flip both dishes over to invert the flan and catch the caramel sauce. Slice into 36 one-inch squares and serve.Make-ahead and StorageI don't like this at all.
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