Làm nóng lò nướng ở nhiệt độ 175 độ C. Làm nồi đun cách thủy. Nướng bánh flan.

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A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.  Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want water to get into your flan. A roasting pan makes a good bain marie pan. Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard (your milk and egg mixture) has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time.  Check on the flan every 15 minutes or so to make sure the water in the bain marie doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down. After the flan is ready, allow it to cool on the counter for about 10 minutes.