Flan de Leche

1. Create Caramel

In a saucepan, mix 1 cup of sugar with 2 tablespoons of water. Heat over a medium flame, swirling the saucepan until it turns a deep amber hue, then quickly pour it into a 9- by 5-inch loaf pan, tilting to coat the bottom evenly.

2. Preheat Oven and Infuse Milk

Preheat the oven to 325 degrees F. Warm the remaining sugar, milk, heavy cream, salt, and lemon zest in a saucepan until the sugar dissolves and the milk is infused with citrus notes.

3. Whisk Eggs and Vanilla

Whisk together the eggs, egg yolks, and vanilla extract until smooth using a blender or hand blender.

4. Combine and Temper

Remove the lemon zest from the milk mixture. Gradually combine the warm milk mixture with the egg mixture, pouring slowly and whisking constantly for a smooth texture.

5. Prepare Water Bath and Bake

Place the caramel-coated loaf pan inside a larger 9- by 13-inch baking dish. Pour hot water into the baking dish until halfway up the sides of the loaf pan. Bake for 55 to 65 minutes until the edges are set but the center still wobbles.

6. Cool and Chill

Remove the flan from the water bath and let it cool to room temperature, then refrigerate for at least 8 hours to set the texture and develop flavors.

7. Unmold and Serve

Run a knife along the edges of the pan to loosen the flan, then invert onto a plate to serve.