Cinco de Mayo Flan

1. Prep all your ingredients
2. To make the caramel sauce, begin by mixing your sugar and water in a small saucepan and letting it come to a boil over medium-high heat. Do not mix for 3 minutes until you start to see hints of brown. Once the color has changed begin to swirl the pan. It will start to brown, continue to cook for another 1-2 minutes, until it has reached a cinnamon brown.
3. Have a 9” pie round ready and pour caramel sauce and quickly tilt your pie round to fully cover the bottom. It will be very hot, so please be mindful of that. Let it sit while you make your batter.
4. In a blender, mix the rest of the ingredients and blend on the lowest setting for 2-3 minutes. It will slightly foam. Using a strainer, pour the batter through it into a large bowl to separate the foam. Then pour the batter into the pie round.
5. Be careful not to fill it fully, allow some room for you to be able to cover it in saran wrap. If you have extra, make small flan in small ramekins following the same process.
6. Once covered, enter the flan into your Convection Steam Oven on rack number 2 and set temperature to 194F Steam mode. Set timer for 50 minutes. It will still jiggle after the 50 minutes is up, but it will set overnight. Allow it to cool before entering it in the fridge.
7. Take it out of the fridge and run a pairing knife gently around the flan. Have a large plate, big enough to cover the pie round for you to flip it over. It should easily plop onto the plate, otherwise just let gravity do its work and allow it to fall when it is ready. Serve with fresh berries!