Caramel Flan

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

To start the caramel, place the saucepan with the sugar and water on the cooler side of the grate, and put the grill lid down. Bring to a simmer over medium heat.

Swirl the pan occasionally (careful to not overstir) until the caramel is lightly browned, which takes about 10–15 minutes.

Immediately pour the caramel into a sealable, oven-safe container that’s suitable for the flan. Tilt the dish to evenly coat the bottom and set aside to cool.

To make the custard, combine all the custard ingredients, except the eggs, into a medium grill-safe saucepan.

Place the saucepan on the grill and bring to a simmer over low heat at 300°F, stirring occasionally until it simmers for 5–8 minutes.

Remove from the grill and let stand for 15 minutes.

Whisk the eggs in a medium bowl. Slowly add the cooled-down custard liquid to the eggs and whisk slowly until well combined. Then, pour the mixture over the caramel in the sealable, oven-safe container.

Make a water bath by placing the baking dish with the flan mixture into a large, deep roasting pan. Fill the pan with enough hot water to come a little more than a third of the way up the baking dish.

Place in your grill and bake for about 60 minutes, until the custard is set but jiggles slightly in the center.

Place a toothpick in the middle — if it comes out clean it’s finished cooking.

Transfer the pan to a rack and let it cool for an hour.

Then, transfer the pan to the refrigerator until the flan is completely chilled, or overnight.

Serve and enjoy.