Instructions

1. Preheat the oven to 350°F. Place an oven rack in the middle position and line a large roasting pan with a damp kitchen towel (this will become your water bath).
2. Place sugar into a heavy saucepan over medium heat. Cook, stirring constantly, until the sugar fully melts and turns a dark golden amber color - about 10 minutes. Watch carefully as the syrup changes color - it can burn quickly. Carefully pour caramel syrup into a deep pie dish or flan mold. Set aside to cool. (It’s okay if it hardens!)
3. Place sweetened condensed milk, whole milk, eggs, egg yolks, vanilla, and cornstarch into a blender and blend until very smooth - about 1 minute. Pour in cream and pulse several times to incorporate. Pour mixture over cooled caramel syrup in the pie dish or flan mold.
4. Place the filled flan mold carefully onto the damp towel in the roasting pan. Place the roasting pan on the oven rack. Fill the roasting pan with enough hot water to reach halfway up the sides of the flan mold, and fully submerge the kitchen towel – a tea kettle is a great option here.
5. Bake in the preheated oven until the center of flan is set but still slightly jiggly when nudged – 45-55 minutes. Carefully remove the roasting pan from the oven and the flan from the water bath. Cool completely on a wire rack, then cover and refrigerate for at least 4 hours or overnight.
6. To serve, run a sharp paring knife around the inside of the mold. Place a serving plate on the mold, then quickly and carefully flip the mold over onto the serving plate. Gently lift the mold. The flan should release easily, and caramel syrup will flow over the custard. Spoon caramel sauce onto each slice as you serve. Covered flan will store in the fridge for up to 2 days.