Caramel Flan

Instructions

1. Prepare the caramel
   In a heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium-high heat without stirring until the sugar dissolves and turns amber, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or 8 individual ramekins, swirling to coat the bottom evenly. Let cool completely.
2. Preheat the oven
   Preheat your oven to 325°F (165°C). Place a kitchen towel in the bottom of a large roasting pan or baking dish that can fit your flan mold.
3. Prepare the custard
   In a large bowl, whisk together the eggs and egg yolks until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, salt, and cinnamon if using. Whisk until smooth, being careful not to incorporate too much air into the mixture.
4. Strain and pour
   Strain the custard mixture through a fine-mesh sieve into the caramel-lined cake pan or ramekins to remove any lumps. This ensures a silky smooth texture.
5. Prepare water bath
   Place the filled pan in the roasting pan with the towel (this prevents the pan from sliding). Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
6. Bake the flan
   Carefully transfer the water bath with the flan to the oven. Bake until the center is just set but still jiggly, about 45-50 minutes for a large flan or 30-35 minutes for individual ramekins. The flan should reach an internal temperature of 170-175°F (77-79°C).
7. Cool and chill
   Remove from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set completely.
8. Unmold and serve
   To serve, run a thin knife around the edges of the pan. Place a rimmed serving plate on top of the pan and quickly invert. Gently shake and lift the pan to release the flan. The caramel will flow over and around the custard. Slice and serve chilled.