JJBlaine

Any size you have that fits inside of another pan for the water bath. I tend to use an 8"x8" pyrex dish only because it happens to fit perfectly in my cake pan for the flan that I serve at the table. For the "take home" flans, I use disposable aluminum loaf pans because I can fit two into one cake pan.

I used to have a really large cake pan that was big enough to hold my cupcake tin...that was great to make individual servings, which was great because they cooked in less than half the time.

Also, I forgot to mention that once it is chilled, you run a knife around the edge and flip it onto a serving plate so the carmelized sugar is on top.