Pour into caramel lined dish/es and bake in a water bath until firmly set, about 40 to 60 minutes for cups and up to 1 to 1 1/2 hours for a single dish.
How to prepare a water bath: Choose a dish that is large enough to hold the the individual ramekins or souffle dish without touching the sides and can hold at least two inches of water. A roasting pan or deep lasagna dish works well. Place a kitchen towel or rag (white is best as the color won’t bleed into the water, something I discovered…) in the center of the pan and center the flan dishes or single dish in the center. If using individual dishes, place them so that they do not touch the sides or each other. Fill with hot tap water to come up 1/3 to 1/2 up the sides of the flan dish/es.
This square baking dish is the perfect size to fit a 16 oz. ramekin. Note: choose a white dish rag to prevent the ramekin from touching the hot bottom. Doing so will prevent color leakage.
The flan is done when a knife inserted near the middle comes out clean or with hardly any bits attached, and the center looks like firm gelatin. Also, when you tilt the cup or dish at a 45 degree angle, the center should remain firmly in place.
Remove from water bath and cool for 30 minutes. Refrigerate for a minimum of 4 hours and up to 2 days. To unmold, run a knife along the edge and dip the cups briefly in hot tap water. Invert onto an appropriate sized plate.
Garnish with fresh berries if desired.