Flan
Caramel:
| ¾ | cup sugar |
| 1 | teaspoon lemon juice |
Place sugar in a heavy-bottom, high-sided saucepan. Cook over medium heat, stirring gently with a wooden spoon or silicone spatula until sugar begins to melt, about 6 to 8 minutes.
Reduce heat slightly. Add lemon juice. Continue heating without stirring, tilting pan occasionally to distribute color evenly as sugar melts.
When sugar reaches a uniform light amber color, immediately remove from heat and pour into 12 ramekins or 9‑inch cakepan or custard dish. Melted sugar is very hot: be careful!
Custard:
| 1¾ | cups sweetened, condensed milk |
| 1 | cup whole milk |
| 3 | eggs, whole |
| 3 | egg yolks |
| 1 | tablespoon cornstarch |
| 1½ | teaspoons vanilla extract (more or less, to taste) |
| ½ | teaspoon salt (more or less, to taste) |
| 1 | cup media crema (table cream) |
Preheat oven to 350° F at middle rack. Combine all ingredients except media crema in a blender. Blend for 10 seconds on medium speed. Add the media crema and blend an additional 5 seconds.
Pour mixture over caramel. Set baking dish(es) in a broiling pan. Add cold water to pan to half the height of the custard level.
Bake for 35 to 45 minutes or until the custard is set. Let cool, then cover and refrigerate for at least 4 to 6 hours or overnight.
To serve, set baking dish in hot water for 3 seconds, then run a knife around edge of the custard. Place a serving dish on top of the custard and invert. Shake gently to release, allowing caramel syrup to run over the flan. (Use a serving dish with a lip to avoid spilling.)
Optional: Garnish with berries and whipped cream.
Yield: 12 to 16 wedges, or 12 individual ramekins