Flan De Huevo (spanish Saffron Scented Flan)

Instructions

1. In a saucepan, heat the milk with the saffron threads until it just begins to simmer. Remove from heat and let it cool.
2. In a separate saucepan, melt the sugar over medium heat until it turns into a golden caramel. Pour the caramel into a flan mold, tilting the mold to evenly coat the bottom.
3. In a bowl, whisk the eggs, vanilla extract, and the cooled saffron-infused milk until well combined. Pour the mixture into the flan mold over the caramel.
4. Cover the flan mold with aluminum foil and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
5. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the flan is set but still slightly jiggly in the center.
6. Remove the flan mold from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edge of the flan, place a serving dish on top, and carefully invert the flan onto the dish. The caramel will flow over the top of the flan.