Milk Carton Flan (Flan for One)

Making the Caramel Syrup:

1. First, empty the milk carton. Then, using a knife, carefully create a small tear at the bottom of the carton. Cover the tear with tape, and now you have an instant mold for your flan.
2. To make the caramel sauce, combine sugar and water in a saucepan over medium heat. Avoid stirring excessively to prevent crystallization. Increase the heat to medium-high and let the mixture melt and start bubbling.
3. Monitor it closely for about 5-7 minutes until it turns a golden-orange or amber color. Swirl the pot gently to distribute heat to the syrup.
4. Once the syrup reaches a dark orange hue, remove it from the heat, add the lime juice and continue swirling to achieve an even color.
5. Pour the caramel syrup quickly into the milk carton, ensuring the bottom is evenly coated. Set the carton aside to cool.

Making the Custard:

1. Begin by lightly beating the eggs in a large bowl.
2. In a saucepan, heat the milk and sugar over medium-low heat, ensuring it doesn't reach a boiling point. Stir occasionally until the sugar completely dissolves.
3. Gradually pour the hot milk into the beaten eggs while stirring constantly. Add the vanilla extract. For an even smoother mixture, strain it through a fine sieve.
4. Pour the flan mixture into the milk carton. Secure the top of the carton tightly with a binder clip. If you're using ramekins instead, cover them with aluminum foil.

1. Steaming flan with an Instant Pot:

1. To start, pour 250 ml (1 cup) of water into your Instant Pot Pressure Cooker. Next, put the steamer rack inside the cooker and place the closed milk carton on top of the rack.
2. Make sure the Steam Release Valve is set to the "Sealing" Position.
3. Choose the "Steam" setting and set the pressure to High. Allow it to pressure cook for 3 minutes, and then let the pressure release naturally for 12-14 minutes.
4. Once the Floating Valve has dropped, cautiously open the lid.
5. To allow the flan to set up properly, refrigerate the flan for at least 6 hours, or better yet, overnight.

2. Steaming flan with a Steamer:

1. Steam the flan over low heat for about 20-30 minutes (ensuring that the water is gently bubbling rather than boiling).
2. To check for doneness, insert a toothpick into the flan. If it comes out clean, it means the flan is ready.
3. Remove the flan from the steamer and allow it to cool while keeping it covered. Then, place the flan in the refrigerator overnight to help it firm up.

3. Oven-baking the flan:

1. Preheat your oven to 150°C (or 300°F)
2. Prepare a baking pan by placing a small towel at the bottom to ensure even heat distribution and a smooth texture for your flan.
3. Fill the pan with hot water, ensuring it reaches about halfway up the sides of the flan.
4. Place the flan in the preheated oven and bake for 25-40 minutes, adjusting the time based on the size of your flan. To check for doneness, insert a toothpick into the flan. If it comes out clean, it's ready.
5. Once cooked, carefully remove the flan from the oven and allow it to cool while keeping it covered. Refrigerate the flan overnight to help the flan set.

Serve the flan:

1. First, take off the tap at the bottom of the milk carton. Next, use a pair of scissors to carefully chop off the upper part of the carton.
2. Then, use a knife to gently slide along the edges of the carton to loosen the flan. Finally, flip the carton upside down onto a plate to let the dessert come out.