Part 5/7:
To bake the flan to perfection, set up a water bath by placing the flan in a larger dish filled halfway with hot water. This water bath will regulate the cooking process, allowing for gentle heating without causing the custard to overcook. Bake at 325°F (165°C) for 50 to 60 minutes until the edges are firm but the center retains a slight jiggle.
Once baking is complete, allow the flan to cool before refrigerating it for at least four hours, though overnight is ideal. This period lets the custard firm up, ensuring the perfect consistency.