Felix’s Cuban Flan

Make the caramel by adding the sugar and stir in 3 tbsp of water to the flanera* and setting it on medium heat. Do not stir while heating but keep a very close eye. Once it takes on a light yellow color, stir occasionally until it reaches a light copper color. Remove from heat and distribute the caramel all around making sure the inside walls are coated.

Set the oven to 375° F.

Combine all the other ingredients in a large bowl and whisk in a figure 8 pattern to incorporate well but not too vigorously to avoid introducing air.

Pour the mixture through a tight sieve one or twice to filter out any chalaza or other solids.

Ensure the caramel in the flanera has solidified, pour in the mixture, and seal it with its lid.

Create a bain-marie by placing the flanera in a larger, oven-safe container like a baking dish or dutch oven. Add water so it comes to about half way up the sides of the flanera.

Place in oven for one hour. Turn off the oven and leave the flan inside for an additional hour. Take the flan out and leave on a counter until cool enough to handle, then place it in the refrigerator until completely cold, preferably over night.

When ready to serve, flip the flan onto a dish. Be sure its large enough to hold all the liquid caramel sauce that will come out.

Slice, drizzle with caramel, and enjoy!