Prepare the caramel:

• In a heavy-bottomed saucepan over medium heat, melt the granulated sugar without stirring. Swirl the pan gently until the sugar is fully melted and turns a deep amber caramel color.

• Quickly pour the caramel into the bottoms of a muffin tin or silicone muffin molds, tilting to evenly coat the bottoms. Set aside.

2. Make the flan batter:

• In a large bowl, whisk together the eggs, whole milk, sweetened condensed milk, vanilla extract, and salt until smooth and well combined.

3. Assemble and bake:

• Pour the flan mixture evenly into the caramel-coated muffin cups, filling them about ¾ full.

• Place the muffin tin in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the muffin tin (water bath).

• Bake in a preheated oven at 325°F (160°C) for 40–45 minutes, or until the flan is set but still slightly jiggly in the center.

4. Cool and serve:

• Remove the muffins from the water bath and let cool completely to room temperature. Refrigerate for at least 2 hours or overnight for best texture.

• To serve, run a knife around the edges, then invert the muffins onto a plate so the caramel is on top.