Traditional Argentine Flan Casero

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1. 1Step 1: Preheat the oven to 180°C (350°F).
2. 2Step 2: Place the 240 g of sugar directly into a metal flan mold or small saucepan. Heat it over medium-low heat without adding water.
3. 3Step 3: As the sugar begins to melt, gently swirl the mold or pan to help it melt evenly. Do not stir vigorously, as this can cause the sugar to crystallize.
4. 4Step 4: Continue heating until the sugar has completely melted and turned a medium amber color. Watch it carefully because caramel can burn quickly once it begins to darken.
5. 5Step 5: Wearing oven gloves and working carefully, tilt and rotate the mold to distribute the hot caramel across the bottom and slightly up the sides. Set the mold aside while you prepare the custard.
6. 6Step 6: Place the eggs in a large mixing bowl and whisk gently until combined.
7. 7Step 7: Add the milk, sugar, and vanilla extract. Whisk just until the sugar is incorporated and the mixture is uniform. Avoid beating too vigorously, as excess air can create bubbles and small holes in the finished flan.
8. 8Step 8: For the smoothest texture, pour the custard mixture through a fine-mesh sieve into the caramel-coated mold.
9. 9Step 9: Cover the mold with a lid or tightly with aluminum foil.
10. 10Step 10: Place the flan mold inside a deep roasting pan or baking dish.
11. 11Step 11: Pour hot water into the roasting pan until it reaches approximately halfway up the sides of the flan mold. Take care not to splash water into the custard.
12. 12Step 12: Transfer the water bath carefully to the oven and bake for approximately 55-65 minutes.
13. 13Step 13: Check the flan near the end of the cooking time. The edges should be set, while the center should still move slightly when the mold is gently shaken. A thin knife inserted near the center should come out mostly clean.
14. 14Step 14: Carefully remove the flan mold from the water bath and allow it to cool to room temperature.
15. 15Step 15: Refrigerate the flan for at least 4 hours, although chilling it overnight will give the best texture and make it easier to unmold.
16. 16Step 16: To unmold, run a thin knife carefully around the edge of the custard. Place a rimmed serving plate over the mold and invert both together in one confident movement.
17. 17Step 17: Lift the mold slowly and allow the caramel sauce to run over the flan.