Classic Caramel Flan

1.Preheat your oven to 350°F (175°C).

2.In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber caramel color. Be careful not to burn it.

3.Quickly pour the hot caramel into a 9-inch round flan mold or a similar heatproof baking dish, swirling it around to evenly coat the bottom. Set aside to let the caramel harden.

4.In a large mixing bowl, whisk the eggs until well combined but not frothy.

5.Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and a pinch of salt to the eggs. Whisk gently until the mixture is smooth and uniform.

6.Pour the custard mixture over the set caramel in the flan mold.

7.Place the flan mold into a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan mold, creating a water bath (bain-marie).

8.Carefully transfer the setup to the preheated oven and bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.

9.Remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and chill.

10.To serve, run a thin knife around the edges of the flan to loosen it. Place a large serving plate over the mold and invert quickly to release the flan with its caramel topping.

11.Slice and serve chilled. Enjoy your smooth, creamy caramel flan!