Classic Caramel Flan

Instructions

1. Prepare the caramel
   In a heavy saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium heat without stirring until the sugar dissolves and turns amber, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or flan mold, tilting to coat the bottom and sides. Let cool and harden.
2. Preheat the oven
   Preheat your oven to 325°F (165°C). Place a large roasting pan in the oven and pour in about 1 inch of hot water to create a water bath (bain-marie).
3. Make the custard mixture
   In a large bowl, whisk together the eggs and egg yolks until combined. Add the sweetened condensed milk, whole milk, heavy cream, vanilla extract, and salt. Whisk until smooth and fully incorporated, being careful not to create too many bubbles.
4. Strain the mixture
   Pour the custard mixture through a fine-mesh sieve into the caramel-lined cake pan to remove any egg bits or impurities. This ensures a silky-smooth texture.
5. Bake the flan
   Cover the flan mold tightly with aluminum foil. Carefully place it in the water bath. Bake for 60-75 minutes, or until the center is just set but still jiggles slightly when shaken gently.
6. Cool and chill
   Remove from the oven and water bath. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor.
7. Unmold and serve
   To serve, run a thin knife around the edges to loosen. Place a rimmed serving plate on top of the mold and quickly invert. The flan should release easily with the caramel sauce flowing over the top and sides. Serve chilled.