Start by pre heating your oven to 275 degrees.

In a medium saucepan, bring 3 tablespoons of water and the lime juice to a simmer over medium-low heat. Add the sugar to this mixture, and swirl to combine. Increase the heat to medium for about 5-7 minutes until this mixture is a light golden color, occasionally swirling the pan to distribute the caramel color.

Remove the pan from the heat and pour your caramel into an 8-inch round cake pan. Swirl the mixture around to make sure the bottom and the sides are evenly coated.

In a medium sauce pan, combine the condensed milk and evaporated milk. Bring the mixture to a simmer. Mix in the vanilla and then remove fro the heat.

In a medium sized bowl, beat your eggs. Temper your eggs by whisking your eggs vigorously and mixing in the milk mixture little by little. Strain your mixture, and mix in the lime juice and lime zest.

Pour your mixture into your cake pan. Place your cake pan in a bigger shallow baking pan and fill the pan with water halfway up the side of the cake pan. Bake for about 50 minutes, until the outer rim of your custard stays firm and the center jiggles a bit.

Remove the cake pan from the water bath and let cool on a wire rack for about 30 minutes. Refrigerate for at least 3-4 hours before serving.

Make your whipped topping once your flan is ready to be served. Start by beating the crema, heavy cream, sugar, tequila, triple sec, and vanilla in the bowl of a stand mixer fitted with the whisk attachment on medium speed until you get fairly stiff peaks. Add 1 or 2 extra tablespoons of sugar if you'd like it a little sweeter.

Unmold your flan by running a thin sharp knife along the edge of cake pan. Place a plate ontop of your flan and invert. Carefully lifting the cake pan to break the air seal and reveal the caramel.

Serve with a dollop of the whipped topping, and garnish with lime zest.