Flan

Preheat the oven to 350°F (180°C). To make the caramel, add the sugar and water to a saucepan over medium heat. Cook until the sugar dissolves and the syrup turns golden amber. Turn off the heat.Pro Tip: For a detailed guide, check out my How to Make Caramel post.

Immediately pour the caramel into molds. Swirl each mold to evenly coat the bottom. I use 3-inch (7.5-cm) diameter × 2-inch (5-cm) tall molds.

In another saucepan, add the milk, whipping cream and sugar. Heat over low heat, stirring until the sugar dissolves. The milk should be warm, but not boiling hot.

In a large bowl, whisk the eggs until well blended. Gradually add the warm milk.

Add the vanilla extract and whisk gently until well combined.

Strain the custard mixture through a fine-mesh strainer twice.

Divide the custard evenly among the prepared molds, filling each about 80% full. Cover each mold with aluminum foil.Pro Tip: If you notice any air bubbles on the surface, gently pop them with a toothpick before covering.

Arrange the molds in a baking pan. Pour hot water into the pan until it reaches about halfway up the sides of the molds. Transfer to the oven and bake at 350°F (180°C) for 60 minutes, or until the custard is set.

Carefully remove the molds from the water bath and let them cool. Once cooled, refrigerate for 2 to 3 hours or overnight.

When ready to serve, place each mold in a warm water bath, making sure the water reaches only about one-third of the way up the mold. Let it sit for about 30 seconds.

Remove the foil. Use a small spoon to gently loosen the edges of the flan from the mold.

Place a serving plate or shallow bowl over the mold and hold them firmly together. Flip the mold over, then give it a firm jerk to release the flan.

Serve immediately with fresh fruit, such as strawberries.