Instructions:

• Start by prepping the container by greasing the sides with butter.
• Make the caramel sauce: Put 4 tbsp of sugar, 1 tbsp of water, and a pinch of salt in a saucepan. Heat it up over low to medium heat until it reached a nice golden amber color. Take it off the heat and splash 1-2 tbsp of hot water to stop it from cooking.
• Put a layer of caramel at the bottom of the ramekin. Don't put all of them in, just about 1/8" layer at the bottom would be enough. You can save the rest of the caramel as an extra sauce later.
• Make the flan mixture: Mix kaya jam with milk or coconut milk and 2 tbsp of sugar in a saucepan. Heat it up over medium heat and whisk to combine. In a separate container, whisk the eggs.
• When the milk mixture in the saucepan is lukewarm (not boiling), slowly mix them up into the egg mixture while whisking. Combine it and pass it through a strainer to remove lumps and bubbles.
• Pour this batter into the ramekin and cover each one with aluminum foil.
• Boil the water in the steamer, and turn your stove to low to medium heat. Steam these foil-covered ramekins for 25 minutes covered.
• After 25 minutes, take these ramekins out of the steamer, and let them cool. You can put them in the fridge overnight as well to let them cool.
• To serve, slowly remove the edges of the flan from the ramekin, flip it around on a serving plate and enjoy.
• Optional: You can serve this flan with a dollop of whipped cream and berries.