Leche Flan

Instructions

1. Prepare the molds
   Select either a large llanera (Filipino oval-shaped flan mold), a 9-inch round cake pan, or individual ramekins. Ensure they will fit inside a larger baking dish for the water bath.
2. Make the caramel
   In a heavy saucepan, combine 1 cup sugar with 2 tablespoons water. Heat over medium-low heat without stirring until the sugar dissolves. Once it starts turning amber (about 8-10 minutes), swirl the pan gently. When the caramel reaches a deep amber color, carefully pour it into your prepared mold(s), tilting to coat the bottom evenly. Let cool until hardened.
3. Prepare the custard
   In a large mixing bowl, whisk the egg yolks until slightly frothy. Add the condensed milk, evaporated milk, vanilla extract, salt, and lime juice (if using). Whisk until well combined but avoid creating too many bubbles.
4. Strain the mixture
   Pour the custard mixture through a fine mesh strainer into another bowl to remove any egg particles. This ensures a silky smooth texture. Then carefully pour the strained mixture into your caramel-lined mold(s).
5. Set up the water bath
   Cover your mold(s) tightly with aluminum foil. Place them in a larger baking dish and fill the baking dish with hot water until it reaches halfway up the sides of your mold(s). This water bath (baño maría) helps the flan cook gently and evenly.
6. Bake the flan
   Preheat your oven to 350°F (175°C). Carefully transfer the water bath setup to the oven and bake for 40-45 minutes for a large flan or 30-35 minutes for individual servings. The flan is done when the center is just set but still jiggles slightly.
7. Cool and refrigerate
   Remove from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight to set completely.
8. Serve
   To serve, run a knife around the edges of the mold. Place a serving plate with a rim (to catch the caramel) on top of the mold and quickly invert. Gently shake if needed until the flan releases onto the plate. Garnish with mint leaves and fresh berries if desired.