Step 1: Prepare the Caramel

1. In a medium saucepan, combine the sugar, water, and lemon juice.
2. Heat over medium heat, stirring gently until the sugar dissolves.
3. Once dissolved, stop stirring and let the mixture simmer. Watch as it turns golden brown—this usually takes about 5-7 minutes.
4. Immediately pour the caramel into the bottom of your flan mold or ramekins. Swirl the mold gently to coat the bottom evenly. Be careful—it’s hot! Set aside to cool.

Pro Tip: If the caramel hardens before you pour it, don’t panic. Just reheat it gently over low heat until it melts again.

Step 2: Make the Custard

1. Preheat your oven to 325°F (160°C).
2. In a large mixing bowl, whisk the eggs until smooth.
3. Add the coconut milk, sweetened condensed milk, whole milk, and vanilla extract. Whisk until well combined and the mixture is silky smooth.

Pro Tip: To avoid air bubbles in your flan, don’t whisk too vigorously—just enough to blend the ingredients.

Step 3: Assemble the Flan

1. Pour the custard mixture through a fine-mesh sieve directly into the caramel-lined mold or ramekins. This step ensures a smooth, silky texture by removing any eggy bits.
2. Place the mold or ramekins in a large baking dish. Fill the dish with hot water until it reaches halfway up the sides of the mold (this is your water bath, which helps the flan cook gently and evenly).

Step 4: Bake the Flan

1. Carefully transfer the baking dish to the oven. Bake for 45-60 minutes, or until the flan is set but still has a slight jiggle in the center.
2. Remove from the oven and let the flan cool in the water bath for about 30 minutes. Then transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best texture.

Pro Tip: Cover the flan with plastic wrap once it’s cool to prevent it from absorbing any fridge odors.

Step 5: Unmold and Serve

1. To release the flan, run a thin knife around the edges of the mold. Place a serving plate on top and flip it over quickly but carefully.
2. Let the caramel drizzle over the flan—it’s the pièce de résistance!