Blend all the ingredients (except the sugar) until well combined.

For the caramel: You can make it in the mold you will use or in a separate pan. Place the sugar over low heat, stirring constantly to prevent sticking and burning. (If you used the mold, try to spread the caramel throughout the mold before it hardens. If you made it in the pan, quickly and carefully pour the caramel into the mold.)

Once the mold with the caramel is ready, pour in the blended mixture, cover with aluminum foil, and cook in a water bath for 1 to 1 1/2 hours (this can be done on the stove or in the oven, but always ensure the water doesn't evaporate completely. Add more water if necessary, being careful not to let it enter the flan).

To check if it's done, you can test with a knife. If it comes out clean, your flan is ready.

To unmold: Wait for it to cool a bit, carefully run a knife around the edge, and with the help of a large plate, flip it over quickly.

Enjoy it cold, leaving it in the refrigerator for about 2 hours.