Flan in 20 Minutes: Silky Caramel Custard

Instructions:

1. In a small heavy-bottomed saucepan, combine sugar, water, and lemon juice over medium heat. Do not stir; swirl the pan gently until the sugar liquefies and turns a deep, mahogany amber.
2. Immediately pour the hot caramel into a 9 inch baking dish, swirling it to coat the bottom before it hardens.
3. In a large bowl, gently whisk 4 eggs and 2 yolks with 1/4 tsp salt and 1 tbsp vanilla.
4. Slowly pour in 14 oz sweetened condensed milk and 18 oz evaporated milk.
5. Whisk in a circular motion, keeping the whisk submerged to avoid creating bubbles. Continue until the mixture is uniform and pale yellow.
6. Pour the custard mixture through a fine mesh strainer directly into the caramel lined dish. Note: This step removes any unmixed egg white which causes lumps.
7. Place the dish inside the roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish.
8. Bake at 350°F for 60 minutes until the edges are set but the center still jiggles slightly like gelatin.
9. Remove from the water bath and cool to room temperature, then refrigerate for at least 4 hours (or overnight).
10. To serve, run a thin knife around the edge, place a plate over the dish, and flip with one quick, confident motion.