Caramel Flan with Cherry

Step 1

In a small saucepan, combine 1/2 cup sugar and 2 tbsp water. Cook over medium heat, swirling occasionally, until the sugar melts and turns a deep amber color, about 5-7 minutes. Immediately pour the caramel into a 6-inch ramekin or small baking dish, tilting to coat the bottom evenly.

Step 2

In a mixing bowl, whisk together 3 eggs, 3/4 cup sweetened condensed milk, and 3/4 cup whole milk until smooth and well combined. The mixture should be uniform and slightly frothy.

Step 3

Pour the custard mixture over the caramel in the ramekin. Place the ramekin in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekin.

Step 4

Bake at 350°F (175°C) for 25-30 minutes, until the flan is set but still jiggles slightly in the center. Remove from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.

Step 5

To serve, run a knife around the edge of the flan, invert onto a plate, and top with 1 cherry. The caramel sauce will flow over the top.