Creamy Caramel Flan

1: Preheat the oven to 350°F.

2: In a saucepan, add sugar on medium heat and swirl the pan.

3: Once the sugar starts to turn golden, swirl frequently until it’s the color of cinnamon and completely dissolved.

4: Immediately pour melted sugar into a round 9' cake pan and tilt to spread the caramel.

5: Set the pan aside and prepare the flan mixture by blending condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt with a hand blender for 1 minute on low speed.

6: Strain the mixture through a strainer.

7: Pour the mixture into the cake pan over the caramel.

8: Cover the cake pan with foil, ensuring it doesn’t touch the custard.

9: Place the cake pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.

10: Bake at 350°F for 1 hour 30 minutes.

11: If it seems too liquid/wobbly, bake for another 10 minutes.

12: Remove from the oven, uncover, and cool to room temperature.

13: Refrigerate for at least 6 hours or overnight to fully set.

14: To serve, run a knife around the edges of the pan and invert onto a rimmed platter.

15: Garnish with berries if desired and serve with extra caramel sauce.