Prepare the ingredients: Since eggs come in different sizes, crack enough eggs to fill 1 cup. Adjust the sugar to your preferred sweetness.

Add 3 tablespoons of sugar to a nonstick pan to make the caramel. Cook over low heat, stirring with chopsticks or a spoon, until the sugar turns a deep amber color. Don’t let it get too dark or it will taste bitter. I don’t add water when making the caramel.

Pour the milk and heavy cream into a pot. Heat gently over low heat until it reaches about 122°F (50°C).

I use fresh vanilla bean. Split the vanilla bean lengthwise and scrape out the seeds, then add the seeds to the milk mixture. Stir well.

Crack the eggs into a bowl, add the sugar, and gently whisk until the whites are fully dissolved. Slowly pour in the milk mixture while stirring. Strain the mixture through a fine mesh sieve into another bowl to remove any bits of egg white. Pour the mixture into molds that already have caramel at the bottom.

Preheat the oven to 300°F (150°C). Cover the molds with aluminum foil. Place the flan molds in a larger baking pan. Pour hot water into the pan until it reaches halfway up the sides of the molds. Bake for 35-40 minutes. If the water starts to boil, add some cold water to keep it from bubbling. This helps keep the flan smooth. Here’s a photo of the flan just out of the oven—the surface is very silky.

If you steam the flan instead, cover the molds tightly and you can place a cloth under the lid to absorb excess steam. Steam over low heat to prevent the flan from puffing up and getting holes. Steam for about 30 minutes. Don’t over-steam or the flan may become porous. Adjust steaming time based on the type and size of your molds (ceramic, stainless steel, or plastic). To check doneness, gently lift the lid—if the surface is set and smooth, it’s ready.