This is without a doubt, not just the best flan recipe I have ever made, but the very best I’ve ever tasted. Period. Rich and creamy, but not overly sweet. More of the sweetness comes from the caramel sauce than from the custard itself.

If you’ve never baked a custard, the absolute requirement is to bake it in a water bath. It’s simple, but must be handled carefully. I have found it easiest to place a large pan on a rack in the lower half of your oven. I use a half-sheet cake pan, but a large roasting pan will work just as well. Place your item (custard, flan, cheesecake, whatever) into the large pan and then carefully pour hot water in until it is halfway up the custard pan.

A flan mold with a lid works best. A large, wide pie pan will do as well, but it’s a good idea to lightly cover with foil so you don’t get that rubbery film on the top of your custard.  I use an ancient Pyrex 12 in. pie pan that belonged to my husband's late grandmother.  Using the shallowest pan you can get away with makes inverting onto a platter that much easier.

Test with a knife halfway between the center and edge. First, though, you can do the “jiggle test” – shake the pan slightly, if it jiggles only in the center, it’s done. If the whole thing jiggles, shut the oven door and set your timer for 10 more minutes.

The set-up and refrigeration time is non-negotiable. Trying to invert a still-warm flan this large will make you cry. I know, I’ve done it!

350° Oven – approximately 65 minutes

1 cup white sugar

6 egg yolks (room temperature)

2 whole eggs (room temperature)

2 – 12 oz cans evaporated milk (NOT sweetened condensed)

3/4 cup white sugar

2 teaspoons Mexican Vanilla

Heat the 1 cup of sugar in a heavy saucepan and melt sugar swirling the pan at first and then stir once it has begun to liquefy. Once sugar is completely caramelized (liquid) quickly and carefully pour into 2-quart flan mold. Swirl pan to coat bottom and partway up sides. 

Whisk together egg yolks, eggs, milk sugar and vanilla, until well blended, but do not whip. Pour in to prepared mold or pan.  Cover with lid or foil.

Bake flan in a water bath in lower half of oven for 55 minutes. Test with knife, not quite in the center, not all the way to the bottom.  If curds stick to knife, give it 10 more minutes, if a thin film sticks, it’s done.

Remove from oven and cool, then refrigerate for 2 hours before unmolding. The flan will finish cooking and set up in this time.

To unmold, you need a flat platter with a raised rim that is slightly larger than the mold. A cookie sheet or jelly roll pan can work, I have a Tupperware pie-keeper that stores the flan in the fridge beautifully.  Run a thin knife around the edge of mold, loosening flan from sides. Invert platter over mold, and quickly flip both over so that flan drops onto platter along with most of the caramel sauce.

Cut flan into wedges, and serve by spooning the caramel sauce over each slice.