This recipe will fit perfectly into a 1.5 quart flanera. It will also work in a 9-inch cake pan, or a 9.5-inch deep dish pie dish.
Make the Caramel
DO NOT RUSH the caramel-making process. It is not a difficult process, but it does require some patience. This step should take about 15 minutes.
Pour the sugar into a medium stainless saucepan, and shake the pan so that the sugar lays flat and even on the bottom of the pan. Break up any sugar clumps, and shake to even in out.Place the pan on the burner and turn the heat on LOW-LOW. Do not attempt to speed the process up by increasing the heat - the sugar burns easily.The sugar will begin to melt slowly, beginning at the edges. Do not stir unless absolutely necessary, as this can create clumps.
Continue to melt until the sugar liquifies and turns to a light golden brown. The caramel is ready when it is transparent and amber in color.
Pour the Caramel
Use great care (and silicone gloves or potholders!) when pouring the caramel.
Carefully pour the prepared caramel, and immediately begin to slowly swirl it in the flanera or dish so that it evenly coats the entire bottom. Continue to swirl it up the sides a half an inch or so.
Don't worry if the caramel cracks as it cools: it will all come together when you baked the flan.
Make the Custard
Use an immersion blender to mix the sweetened condensed milk, cream, milk, eggs, and vanilla. You can also just whisk the custard ingredients together by hand.
Set the custard mix aside until you are ready to pour it into the baking pan.
Prepare the Bain-Marie (Hot Water Bath)
Put a large pan or casserole dish (one big enough for the baking pan to easily sit inside) into the oven. Set the baking pan with the caramel in the bottom into the larger pan.Pour hot water in the pan around the flan dish, so that it reaches halfway up the custard dish.
Bake the Flan
Preheat the oven to 350°F (175°C).
Place the lid on the flanera (if using) and lock it down.
Bake the prepared flan in the water bath in the preheated oven for 75-90 minutes.The flan is done when the center is only slightly wobbly when gently shaken. A toothpick stuck into the flan halfway between the edge and the middle should come out clean, and the internal temperature should 175-180°F (79°-82°C).When the flan is ready to take out of the oven, carefully lift the baking pan out of the hot water bath and put it on a cutting board or wire rack to rest. Use silicone potholders or gloves to avoid burns. Avoid using cloth potholders, as they get wet too easily and then become heat conductors.
Flip the Flan
Allow the flan to cool completely on the counter, then refrigerate for at least 3 hours. (Overnight is better.)
Run a sharp knife around the edge of the dish.Place a large rimmed serving plate on top of the flan in the pie dish. Carefully and quickly flip the flan over. Gently tap the side of the dish to encourage the flan to release. Carefully lift the pan off the flan.
Refrigerate until ready to serve.
Flan is traditionally served cold, after the custard has set up and the caramel has liquified.To serve, cut into wedges or spoon onto dessert plates.
Notes
Check for Doneness: When the flan is done, the center should be only slightly wobbly when gently shaken. It should wobble like one unit - like set Jello - however, it should not slosh or ripple. It will continue to cook for about 10 minutes after coming out of the oven.Check for doneness: a toothpick stuck into the flan halfway between the edge and the middle should come out clean. The internal temperature will be 175-180°F (79°-82°C). The flan will continue to cook after it is removed from the oven. To store flan: Tightly cover and refrigerate for up to to 5 days. Do not freeze flan.