Easy Mexican Flan

Place 1 cup of granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar melts and turns into a golden amber liquid.

Carefully pour the hot caramel into a 9-inch round cake pan. Swirl the pan to evenly coat the bottom and sides with the caramel.

In a large bowl, whisk 5 large eggs at room temperature with a pinch of salt and 1 tablespoon of lime juice until lightly beaten. Be careful not to incorporate too much air.

Pour in 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of heavy cream. Whisk until all ingredients are well combined.

Strain the flan mixture through a fine-mesh sieve into a measuring cup or pitcher to ensure a smooth and creamy texture.

Fill a large pot or pressure cooker with about 5 cups of water. Place a steamer rack inside and set over medium-high heat until boiling.

Carefully pour the strained flan mixture into the caramel-coated cake pan.

Cover the cake pan tightly with aluminum foil. Place the pan on the steamer rack in the pot. Cover the pot with its lid, then reduce heat to low. Steam for 1 hour and 25 minutes, or until the flan is set but still slightly jiggly in the center.

Carefully remove the flan pan from the steamer and let it cool to room temperature for about 10-15 minutes.

Cover the flan pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.

To unmold, run a thin knife around the edge of the flan to loosen it. Place a serving plate over the pan and carefully invert them together. The flan should slide out easily, coated in caramel sauce.