Stovetop Spanish flan

Fill a stock pot with enough water to come a little over halfway up the flan molds (check with a mold in the pot); heat over medium-high.

Heat 100 g granulated sugar with 60 ml water in a small fry pan over medium heat, without stirring, 10 to 15 minutes to a golden amber caramel; not too dark or it turns bitter.

Off the heat, drizzle the caramel evenly into four flan molds.

Whisk 4 large eggs in a large bowl; slowly add 100 g granulated sugar while whisking, then slowly whisk in 415 ml milk.

Strain through a fine sieve into a pitcher for a silky texture; pour evenly into the molds and cover each with foil.

Once the water boils, lower to low heat, set the molds in the pot, cover with the lid and cook 30 to 40 minutes at a simmer, never a boil.

Test with a toothpick: done when it comes out clean. Remove the molds and foil and cool at room temperature.

Cover each with plastic wrap and refrigerate at least two hours (holds up to three days).

Run a knife around the edge, place a plate over the mold, flip, shake and lift off the mold.