Flan Recipe

Prepare the caramel

Place 1 cup granulated sugar and 2 tablespoons water (plus 1 teaspoon lemon juice if using) in a medium heavy-bottomed saucepan. Stir gently just to moisten the sugar. Heat over medium heat without stirring; if crystals form on the sides, wash them down with a pastry brush dipped in hot water. Watch the sugar — it will melt, then begin to turn amber. Swirl the pan occasionally to promote even coloring. When the caramel reaches a deep golden-amber color (about 8–10 minutes), immediately remove from heat.

Quickly but carefully pour the hot caramel into a 9-inch round flan mold or six 6–8 oz ramekins, tilting to coat the bottom evenly. Work quickly: the caramel will harden. Set the mold/ramekins aside to cool while you make the custard.

Heat milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until just below simmer — small bubbles will form at the edge and steam will rise. Do not boil. Remove from heat.

Whisk eggs and sugar

In a large mixing bowl, whisk together 4 whole eggs, 2 egg yolks, 1 cup granulated sugar and a pinch of salt until the mixture is smooth and the sugar begins to dissolve (about 1–2 minutes).

Temper the eggs

Slowly pour about 1/3 of the hot milk/cream into the egg mixture in a thin stream, whisking constantly to temper the eggs. Continue pouring the remaining milk gradually while whisking until fully combined.

Add vanilla and strain

Stir in 2 teaspoons pure vanilla extract. To ensure the silkiest texture, strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or foam.

Assemble

Pour the strained custard gently over the set caramel in the mold or distribute evenly among the ramekins, leaving a little headspace.

Bake in a water bath (bain-marie)

Place the filled mold or ramekins into a roasting pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the mold/ramekins. Carefully transfer to the preheated oven and bake at 325°F (160°C) until the custard is just set but still slightly jiggly in the center — about 35–45 minutes for individual ramekins, 50–60 minutes for a 9-inch flan. A knife inserted near the center should come out mostly clean.

Cool and chill

Remove the mold/ramekins from the water bath and cool on a wire rack until room temperature (about 30–45 minutes). Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

Run a thin knife around the edge of the mold or ramekins to loosen the custard. Place a serving plate over the mold and invert quickly but carefully to unmold. Tap or shake gently — the caramel will flow over the custard.

If desired, serve each flan with a spoonful of whipped cream and a few fresh berries. Flan will keep refrigerated, covered, for up to 3 days.