1-First Step: Prepare the caramel Preheat oven to 350°F (175°C). In a medium saucepan, add 1 cup sugar over medium heat. Stir occasionally until sugar melts and turns amber-colored, about 10 minutes. Watch closely to avoid burning; remove from heat when it reaches deep gold. Quickly pour hot caramel into 8 ramekins or a 9×5 loaf pan, tilting each to coat the bottom evenly. Set aside to cool and harden, 5-10 minutes. This base gives the iconic golden caramel topping.

2-Second Step: Mise en place for custard While caramel sets, gather custard ingredients at room temperature. This prevents lumps. In a large bowl, whisk 4 large eggs until smooth, about 1 minute. Avoid overbeating to keep air minimal for dense texture.

3-Third Step: Mix the custard Add 1 can (14 oz) sweetened condensed milk, 1 cup whole milk, 1 tablespoon vanilla extract, and a pinch of salt to the eggs. Whisk gently until fully combined, 2 minutes. Taste for balance; add a drop more vanilla if needed. Strain mixture through a fine mesh sieve into a pitcher. This removes bubbles and egg bits for silky results. Pour evenly over hardened caramel in ramekins or pan.

4-Fourth Step: Set up water bath Place filled ramekins or pan in a larger roasting dish. Boil 4-6 cups water. Pour hot water into the larger dish, reaching halfway up sides of ramekins. Water insulates for gentle baking, preventing cracks.

5-Fifth Step: Bake the flan Bake at 350°F for 45-60 minutes. Check at 45 min: insert knife 1 inch from edge; clean withdrawal means edges set. Center should jiggle slightly like gelatin. If not, add 5-10 min. High altitude? Extend by 10%. Oven times vary, so test often.

6-Sixth Step: Cool and chill Remove from oven; lift ramekins from water. Cool to room temp, 30 min. Cover loosely with foil; refrigerate 4+ hours or overnight. Chilling firms custard and eases unmolding.

7-Final Step: Unmold and serve Run thin knife around edges. Place plate over ramekin; invert quickly. Lift ramekin; caramel flows over top. Garnish with berries or mint. Serve chilled. Leftovers store well.