Step 1

Adjust a rack to the middle position and heat the oven to 350 degrees F (177 degrees C).

Step 2

Stir 2 tablespoons of sugar and 1 tablespoon of water in a heavy 1-quart saucepan over low heat until the sugar dissolves, about 2 minutes.

Step 3

Increase the heat to medium-high and boil without stirring until the syrup is a deep amber color, swirling the pan occasionally. This process takes me between 7-9 minutes. Be sure to watch this process carefully. The color goes from light amber to deep amber very quickly.

Step 4

Pour the caramel into a 10-ounce ramekin. Working quickly, tilt the ramekin, coating the bottom.The caramel will harden when you pour it into the ramekin. It's okay if you aren't able to coat the entire bottom of the ramekin with the caramel. It will soften up again as it bakes.

Step 5

Set the ramekin aside. To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil. The caramel will melt away.

Step 6

Stir milk and 2 tablespoons of sugar in a small saucepan over medium-low heat just until the sugar dissolves. Do not bring the milk to a boil, the milk should be lukewarm. This process takes me about 2 minutes.

Step 7

Whisk the egg in a small bowl until well blended. Then, very slowly whisk in the warmed milk, the vanilla, and the salt.Whisk constantly and don't pour the milk in too quickly or you might risk cooking the egg. You want to slowly increase the temperature of the egg.

Step 8

Strain the mixture through a fine-mesh strainer which will leave behind the bubbles from whisking. You can do this by either putting the strainer directly over the ramekin or straining the milk mixture over a bowl.The best way to ensure that your custard is smooth is to strain it. In addition to removing bubbles, straining helps to remove any bits of egg that may not have been fully emulsified in the mixing process.

Step 9

Place the ramekin in the center of a larger baking dish with high sides. Place on a small baking sheet so that it is easier to handle.

Step 10

Using a tea kettle or measuring cup, pour hot water around the ramekin until it reaches about halfway up the sides of the ramekin. Be careful not to pour water into the custard.

Step 11

Bake the flan for 45 minutes, until the custard is just set around the edges but is still a bit jiggly in the middle. The custard should not be completely set when it is removed from the oven. It will continue to cook as it cools.

Step 12

Remove the pans from the oven and keep the ramekin in the water bath for about 1 hour to cool.

Step 13

Remove the flan from the water bath. Cover the ramekin tightly with plastic wrap, and chill overnight or up to 3 days.

Step 14

To unmold, run a knife around the sides of the ramekin.

Step 15

Invert a plate on top of the flan and turn the ramekin and plate over. If the flan doesn't release immediately, let it sit inverted for a minute and it should eventually slide out.

Step 16

Enjoy right away.