1 cup sugar
One 12-oz can evaporated milk
One 14-oz can sweetened condensed milk
¾ cup milk
3 large eggs
3 egg yolks
2 teaspoons vanilla extract
1 cup Nestlé’s Media Crema or sour cream
Preheat the oven to 350º F.
Make the caramel: Have ready a deep 9-inch glass pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely and then begin to color. Pay careful attention to the caramel at this point; once it starts to color, it will darken quickly. Remove the pan from the heat when the caramel is the color of a bright shiny penny. Scrape all the caramel into the pan, put on the mitts, and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan in a shallow roasting pan.
Fill a teakettle with water and bring to a boil. Meanwhile, combine the evaporated milk, condensed mild, milk, eggs yolks, and vanilla in a blender jar. Blend on very low speed a few seconds, just until the eggs are blended. Add the Media Crema and blend a few seconds, until smooth. Let stand for 1 minute, then skim off any foam that rises to the surface.
Slide the oven rack out halfway and set the roasting pan with the caramel-lined pie plate on the rack. Pour the custard mix into the pie plate. Pour enough water from the teakettle into the roasting pan to come halfway up the side of the plate. Bake, about 1 hour until the center of the flan is set.
Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
To serve, center a large plate over the flan and with one quick flip invert the flan over the plate. Give it a few seconds; the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.