Mexican flan

Melt the sugar in a saucepan over medium heat, moving it so it melts evenly; after about four minutes turn off the heat and let it finish melting into caramel.

Pour the caramel into the cake pan and coat it, getting it all.

Heat about five cups of water in a pot over medium-high with a little rack in it, for steaming.

Lightly beat the room-temperature eggs without adding too much air.

Add the salt, Mexican vanilla, a few drops of lime juice, the evaporated milk, heavy cream and condensed milk; combine.

Strain the mixture, pour it over the caramel and cover the pan completely with foil.

Set the pan in the pot of boiling water, cover and seal, reduce to the lowest heat and cook 1 hour 25 minutes.

Check carefully so water on the foil does not get into the flan; it is done when a little jiggly. Turn off and cool in the water 10 to 15 minutes.

Remove from the water, cool to room temperature, then refrigerate overnight or at least 4 hours to set.

Press the edges to loosen (or run a knife), set a serving plate on top, flip and lift off the pan. Slice and serve with fresh strawberries.