This flan was baked in a fluted mold. It is just as easy, if not easier, to bake in a regular deep mold. I prefer using a metal mold, rather than ceramic or glass mold, because I've had several molds crack due to the differences in temperature and ended up having to start all over again.
Watch it while it is cooking, if it burns you'll have to start all over again. There is really no need to stir or use a utensil of any kind while the sugar caramelizes. Note: this caramel is almost looks a bit too dark and that's because of the light, but if your caramel looks too dark that means it was cooked just a minute too long.
I like a lot of caramel in my flan so I use 2 cups of sugar and 3 tbps water for the caramel.
Once sugar caramelizes, turn off the heat and carefully tilt the pan over and around, oven mittens on, so that the caramel coats the sides and bottom of mold. Excess caramel will settle down at the bottom of the pan and that is fine. . The caramel will harden and crack, but that's okay.
Note: Caramelized sugar is very, very hot. Make sure you are alone in the kitchen when doing this. Melted sugar will cause severe burns that are extremely painful.
So you will have a large cookie sheet,
then a deep pan serving as the baño de María pan on
top of the cookie sheet, and finally the mold inside the baño
de María. After pouring the flan mixture in the mold, cover
the mold with foil paper. Fill the baño de María with
boiling water and bake.
Traditionally Puerto Rican flan is more solid than the flans we eat in the states that tend to be jiggly. That means we use more eggs, from 8 to 12 or so. Yes, that is true. The flan turns out more solid and will need more cooking time.
Fill the empty mold with very hot water and let it sit for easier cleaning. After filling with hot water, add a bit of dishsoap. You might have to repeat this step until the mold is completely clean.