Prepare the caramel. In a medium saucepan, heat the granulated sugar over medium heat. As it begins to melt, gently swirl the pan occasionally until the sugar turns a deep amber color. Remove it from the heat immediately to prevent the caramel from becoming bitter.

Coat the mold. Carefully pour the hot caramel into your flan mold or baking dish, swirling it around the bottom to evenly coat it before it hardens. Set aside while you prepare the custard.

Make the custard. In a large bowl, combine the sweetened condensed milk, evaporated milk, heavy cream, whole eggs, egg yolks, vanilla extract, and salt. Blend with an immersion blender just until smooth and fully incorporated. Avoid over-blending, as you want to introduce as little air as possible. Once mixed, gently bang the bowl on the counter a few times to bring any air bubbles to the surface.

Remove the foam and strain. Press a piece of plastic wrap directly onto the surface of the custard, then peel it away in one quick motion to lift off most of the foam. Slowly strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a pour spout. For the smoothest, silkiest flan, I like to strain the mixture three times.

Fill the mold. Slowly pour the strained custard over the hardened caramel.

Prepare the water bath. Place the flan mold inside a large roasting pan. Cover the mold tightly with foil, making sure the foil doesn’t touch the surface of the custard. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan mold.

Bake. Bake at 300°F until the edges are set but the center still has a slight wet jiggle when gently shaken. The flan will continue to set as it cools. Depending on your oven and the size of your pan, this usually takes 50–75 minutes.

Cool. Carefully remove the flan from the water bath and let it cool completely to room temperature.

Chill. Cover and refrigerate for at least 6 hours, preferably overnight. This allows the custard to fully set and gives the caramel time to become beautifully smooth and pourable.

Unmold and serve. Before inverting, place the flan mold over low heat on the stovetop for 15–30 seconds to loosen any caramel that has hardened. Run a thin knife around the edge of the flan. Place your serving platter over the mold and quickly invert it. Lift the mold away slowly, allowing the caramel to cascade over the flan before slicing and serving.

Enjoy!