1-First Step: Gather all ingredients and tools. Preheat your oven to 350°F (175°C). Have 6-8 ramekins (6 oz each) ready, plus a large roasting pan for the water bath. Measure out the 1 cup sugar for caramel separately. This setup keeps things smooth for your authentic mexican flan recipe.

2-Second Step: Pour 1 cup granulated sugar into a medium saucepan over medium heat. Avoid stirring; gently swirl the pan as the sugar melts and turns from clear to amber, about 5-7 minutes. Watch closely to prevent burning, as burnt caramel turns bitter. Once golden, quickly divide the hot caramel among ramekins, tilting each to coat the bottoms evenly. Let them cool and harden for 10 minutes. For a similar approach, see this easy caramel flan method.

3-Third Step: In a large bowl, whisk 4 large eggs until smooth, about 1 minute. Add 1 can sweetened condensed milk, 1 cup whole milk, 1 tsp vanilla extract, and a pinch of salt. Whisk gently until fully combined, avoiding too many bubbles which can make the custard porous. Strain the mixture through a fine-mesh sieve into a pitcher for easy pouring. This removes any lumps or foam, ensuring a silky smooth flan custard.

4-Fourth Step: Pour the strained custard evenly over the set caramel in each ramekin, filling to about 3/4 full. Place ramekins in the roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the ramekins’ sides this bain-marie method gently cooks the custard without curdling. Bake at 350°F for 40-50 minutes. The edges set, but centers should jiggle slightly like Jell-O when gently shaken. Internal temperature should hit 170-180°F for perfection.

5-Fifth Step: Remove from oven and let ramekins cool in the water bath for 30 minutes. Then transfer to fridge, uncovered, for at least 4 hours or overnight. Chilling firms the custard and makes unmolding easy. Cover loosely after 2 hours to prevent condensation.

6-Final Step: To unmold, run a thin knife around the edge of a ramekin. Place a serving plate over top and invert quickly. Lift ramekin gently; the flan slides out with caramel flowing over. Serve chilled or at room temp. Garnish with fresh berries or mint. Yields 6 servings; total time 1 hour active plus chilling. Pro tip: If any sticks, dip ramekin bottom in warm water for 10 seconds.