I make this in a metal pan, kind of like an 11" pie pan but with a non-stick coating and nearly vertical sides that are several inches high. The metal pan is nice as I don't need an extra pan for the caramel. A charlotte mould is a reasonable equivalent, as is a soufflé dish, or you can buy special pans intended for flan.
Make a caramel by boiling
In a food processor or blender combine
Cover with greased foil, then bake at 350° F in a bain-marie (water bath) for approximately 1 hour. When the flan is done, a knife inserted into it will come out cleanly.
Cool, then refrigerate until ready to serve. Warm in a hot water bath for about 5 minutes to melt the caramel, then invert the flan onto a serving platter so the caramel comes out on top. (The coated pan is nice at this point as it helps the flan slide out without breaking up.)
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