Classic Flan Recipe

Make caramel

Combine 1 cup granulated sugar, 1/4 cup water, and 1 tablespoon light corn syrup in a medium heavy-bottomed saucepan over medium heat. Stir just to combine, then stop stirring and let the mixture simmer. Swirl the pan occasionally until the sugar turns a deep amber color, 8–10 minutes. Watch closely to avoid burning.

When the caramel reaches a deep amber color, remove from heat and carefully stir in 2 tablespoons warm water to stop cooking (mixture will bubble vigorously). Swirl to combine until smooth.

Immediately pour the hot caramel into the base of your flan mold or equally distribute among ramekins, tilting to coat the bottom evenly. Set aside to cool and harden while you prepare the custard.

Heat milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1/2 cup granulated sugar for custard. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just below simmer (small bubbles at edges), about 5–6 minutes. Do not boil. Remove from heat.

Temper eggs

In a mixing bowl, whisk together 4 whole eggs and 2 additional egg yolks with 1 tsp vanilla extract and 1/4 tsp fine sea salt until smooth and slightly frothy. Slowly pour about 1/3 cup of the hot milk mixture into the eggs while whisking constantly to temper so the eggs don't scramble.

Continue to slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine thoroughly. Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked egg bits and ensure a silky texture.

Pour the strained custard gently over the set caramel in the mold or ramekins, filling to about 3/4 inch from the top to allow for gentle expansion.

Bake in a bain-marie

Place the filled mold or ramekins in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold/ramekins (reserve additional hot water if needed). Carefully transfer to the preheated oven and bake at 325°F (160°C) for 40–50 minutes for ramekins (or 50–60 minutes for a single 6-inch mold), until the flan is just set but still slightly jiggly in the center.

Remove the roasting pan from the oven and carefully lift the mold/ramekins out of the hot water. Let them cool on a wire rack for 30 minutes, then refrigerate uncovered for at least 4 hours or preferably overnight to fully set and chill.

Prepare dulce de leche

If using store-bought dulce de leche, stir briefly to loosen and make it spreadable. If making quickly from canned sweetened condensed milk, refer to product instructions and cool fully before use. Reserve 1/4–1/3 cup for drizzling and the remainder for a thin layer on the flan (optional).

Make whipped cream

Chill a mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes. Pour 1 cup cold heavy cream into the chilled bowl, add 1 tablespoon powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat — you want a light, pipeable cream.

Once the flan is fully chilled, run a thin knife around the edge to loosen. Place a serving plate on top of the mold/ramekin and invert quickly to release the flan onto the plate so the caramel flows over the top.

If desired, spread or drizzle 2–3 tablespoons dulce de leche over the flan surface. Pipe or spoon dollops of homemade whipped cream around the flan or serve on the side. Drizzle additional caramel from the base if preferred.

Serve chilled. Leftover flan can be refrigerated, covered, for up to 3 days.