Spanish Flan

Preheat the oven to 350°F (175°C). Place a shallow roasting pan in the oven and fill it halfway with hot water to create a water bath.

Combine ½ cup sugar in a small heavy-bottomed saucepan over medium-high heat, stirring occasionally, until melted and golden amber, about 5-7 minutes. Immediately pour the caramel into a flan mold or round baking dish, tilting to coat the bottom evenly, and set aside to cool.

In a blender, combine the 7 eggs (including the extra yolk), ½ cup cold milk, ¾ cup sugar, 1 tablespoon vanilla, and a dash of salt. Blend on low speed until smooth, about 1 minute.

Pour the warmed 1 quart of milk slowly into the egg mixture while the blender is running on low speed, and blend until fully combined, about 1-2 minutes.

Pour the custard mixture through a fine-mesh strainer into the caramel-lined flan mold, pressing gently to remove any air bubbles.

Place the flan mold in the center of the preheated water bath, ensuring the water reaches halfway up the sides of the mold.

Bake in the preheated oven for 50 minutes, or until the custard is set around the edges but still slightly jiggles in the center when gently shaken.

Remove the flan from the water bath and allow it to cool completely to room temperature, about 1-2 hours.

Refrigerate the flan for at least 4 hours, preferably overnight, until chilled through.

To serve, run a thin knife around the edges of the mold to loosen the flan, then invert onto a serving plate, allowing the caramel to drip down the sides of the custard.