Start by placing the 1 cup of sugar and 1 tablespoon of water into a medium saucepan over medium heat.

Stir gently to combine, then let it cook undisturbed. The sugar will start to melt and turn into a golden amber color. Keep a close eye on it – caramel can burn quickly!

Once the sugar has melted and turned golden, carefully pour it into a flan mold or a round baking dish. Swirl the dish to coat the bottom evenly with the caramel. Let it cool and harden while you prepare the custard.

Preheat your oven to 350°F (175°C). You’ll want it nice and ready for baking.

In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. If you’re adding rum for an extra Cuban touch, now’s the time to include it!

Blend or whisk the mixture until it’s smooth and well combined. You should have a creamy, silky custard.

Pour the custard mixture over the caramel in the prepared baking dish.

To avoid any splashes, cover the dish with aluminum foil. Now, carefully place the flan dish in a large roasting pan.

Add hot water to the roasting pan, creating a water bath (about halfway up the sides of the flan dish). This helps the flan cook gently and evenly.

Bake for 50-60 minutes, or until a knife inserted into the center comes out clean. The flan should be firm but slightly jiggly in the middle.

Remove the flan from the water bath and let it cool to room temperature. Afterward, refrigerate it for at least 4 hours, or overnight for best results.

When you’re ready to serve, run a knife around the edges of the flan to loosen it. Carefully flip the dish onto a plate – the golden caramel will form a beautiful, glossy topping.

If your caramel hardens before you can pour it into the mold, simply reheat it on the stove for a few seconds to soften it again. This step ensures you get that perfect caramel layer.

Congratulations! You’ve just made an authentic Cuban flan that’s sure to delight. Ready to add some finishing touches? Let’s move on to the next section!