Flan is one of those desserts that holds a special place in the hearts of everyone who has ever tried it. The pride and satisfaction that comes with popping a perfectly creamy, custardy, jiggly flan out of the fridge the day after baking makes the wait time worth it!

To make the caramel

1. In a heavy-bottomed saucepan over medium heat, cook sugar and water, stirring continually until mixture turns to liquid and is a light caramel color. This will take about 5-8 minutes.
2. Pour into a 9- by 5-inch loaf pan.
3. Using oven mitts, slowly turn pan to coat all the sides and bottom with the caramel. Set aside.

To make the flan

1. Preheat oven to 350F.
2. In a large bowl, combine eggs, cinnamon, salt, both milks, and vanilla. Using a hand mixer on medium-high speed, beat until very well combined, about 2 minutes.
3. Pour mixture into prepared pan.
4. Place flan pan into a larger loaf or cake pan and add water to larger pan to create a water bath. Water should reach about halfway up flan pan.
5. Place pans in oven and bake uncovered for 1 hour.
6. After an hour, cover flan pan loosely with foil and bake another 30 minutes.
7. Remove flan pan from larger pan and let cool before refrigerating overnight (or at least 8 hours).
8. Carefully flip flan onto a large plate or platter, slice, and serve.

Nellie's Notes

To make individual mini flans instead of one big one, use a cupcake pan.