Classic Velvety Caramel Flan

1.Prepare the Caramel: In a small, heavy-bottomed saucepan, combine the 1 cup of granulated sugar and 1/4 cup of water. Heat over medium heat, stirring only until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil. Swirl the pan occasionally until the syrup turns a deep amber color (about 8-10 minutes). Do not let it burn.

2.Coat the Mold: Immediately pour the hot caramel into a 20 cm round flan mold or a 6-cup capacity baking dish. Carefully tilt the dish to evenly coat the bottom and slightly up the sides with the caramel. Set aside to cool.

3.Preheat and Prepare Water Bath: Preheat your oven to 175°C (350°F). Place the caramel-coated mold inside a larger roasting pan. Boil enough water to fill the roasting pan halfway up the sides of the flan mold.

4.Prepare the Custard: In a large bowl, gently whisk together the 4 large eggs and 2 large egg yolks until just combined. Do not over-whisk, as too much air will create bubbles in the finished flan.

5.Combine Liquids: Slowly whisk in the evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt until the mixture is smooth and uniform.

6.Strain and Pour: Pour the custard mixture through a fine-mesh sieve directly into the caramel-coated mold. This step removes any lumps or air bubbles, ensuring a silky-smooth texture.

7.Bake the Flan: Carefully place the roasting pan with the flan mold into the preheated oven. Pour the boiling water into the roasting pan, ensuring the water level reaches halfway up the sides of the flan mold (this is the Bain-Marie or water bath).

8.Cook: Bake for 50 to 65 minutes. The flan is done when the edges are set, but the center still has a slight jiggle when gently shaken. Remove the flan mold from the water bath and let it cool completely on a wire rack.

9.Chill: Once cooled to room temperature, cover the flan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

10.Unmold and Serve: To unmold, run a thin knife around the edge of the flan. Place a serving plate upside down over the mold. Holding the plate and mold firmly together, quickly invert them. The caramel sauce will flow over the custard. Serve immediately.