Flan Recipe

Preheat the oven to 350˚F and position a rack in the middle. Boil a kettle of water to use for the water bath later. Prepare a 9-inch by 2-inch round non-stick cake pan for the caramel.

In a medium heavy saucepan, mix sugar and water until dissolved. Bring to a boil over medium-high heat without stirring for 3-5 minutes. When it starts turning golden, swirl the pan frequently over heat for 1-2 minutes until it reaches a cinnamon color, then remove from heat and keep swirling for 30 seconds as it turns amber.

Immediately pour the hot caramel into the prepared cake pan. Tilt the pan to evenly coat the bottom with caramel before it sets, being careful as the pan will be hot. Set aside.

In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt. Blend on low speed for 1 minute to minimize foam. Strain the mixture through a fine mesh sieve lined with cheesecloth to remove bubbles and pour it over the caramel layer in the cake pan.

Cover the cake pan with foil, avoiding contact with the custard surface to prevent sticking during baking.

Place the cake pan into a large roasting pan, then place the roasting pan in the oven. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan, careful not to get water inside the custard.

Bake at 350˚F for 70-80 minutes. The flan should have a firm jiggle in the center when done. If it is too liquid, bake for an additional 10 minutes. Remove from oven, discard foil, and cool to room temperature. Refrigerate covered for at least 6 hours or overnight to set fully.

Run a knife along the edges of the pan to loosen the flan. Place a rimmed platter on top and carefully invert the pan. If stuck, gently tap the sides to release. Garnish with fresh berries if desired and serve with extra caramel sauce spooned over each slice.