Latin American flan should be a dense but creamy custard, but the high-protein canned milks that recipes call for can make it rubbery. It can also bake unevenly, and the caramel tends to stick to the pan rather than pour out when you unmold the custard. To ensure even baking, we bake our flan at a low temperature, covered to keep any skin from forming. We also use a combination of canned and just a little fresh milk to produce a custard with a creamy but sturdy texture. Finally, an overnight rest and adding extra water to the finished caramel allows the release of plenty of caramel sauce.