• Preheat the oven to 350° F - 175° C.
• Put all the custard ingredients in the blender and blend, no longer than 30 seconds to avoid froth. Let it settle for a few minutes.
• Have the baking dish ready. You will need to have it at hand immediately after making the caramel.

For caramel topping

• Set the saucepan over medium-low heat. Add the sugar and water. Bring the mixture to a boil. Once boiling, stop stirring. Let it cook untouched for about 8 to 12 minutes. If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water to prevent the caramel from becoming gritty.
• Keep a close eye on the mixture. It will go from clear to a pale golden brown, and eventually reach a deep, rich amber color. Remove the pan from the heat the moment it turns amber. Do not allow it to get darker or go black.
• Carefully and quickly pour the hot caramel into your flan dish (or individual ramekins). Immediately pick up the dish and swirl it so the caramel evenly coats the bottom and slightly up the sides. Be careful! That caramel is hot and sticky.
• The caramel will harden in a minute or two. Let it sit for about 5 minutes to cool down and set completely before you pour the custard mixture onto it.
• Stir the custard lightly to ensure it’s completely mixed. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with hot water from a kettle.
• Cook for 40 to 45 minutes. It will be firm, but a little jiggly. Remove it from the oven carefully.
• Allow the flan to cool, then chill it in the fridge for at least 4 hours or overnight.
• When ready to serve the flan, run a knife around the inner edge, then turn it upside down it onto a large plate. Give the bottom (now the top) of the pan a couple of smacks to loosen the flan and then lift it. The flan will slide out, covered in caramel.