Flan Recipe

Prepare caramel

Place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir gently with a rubber spatula or wooden spoon only until the sugar dissolves, then stop stirring and let the mixture come to a boil. Swirl the pan occasionally for even color. Watch closely as the sugar turns from clear to pale gold, then amber (about 6–8 minutes).

When the caramel reaches a deep amber color (not burnt), immediately remove the pan from the heat and carefully add 1 tablespoon hot water to thin the caramel — stand back as it will steam and sputter. Stir gently to combine until smooth. If it seizes, return briefly to low heat while stirring to melt fully.

Quickly pour the hot caramel into a 9-inch round flan mold or a 6-cup capacity baking dish (or divide among six 4- to 6-ounce ramekins). Tilt the dish or ramekins to coat the bottom evenly with caramel. Set aside to let the caramel harden while you make the custard (caramel will partially liquefy again when you add custard).

Heat milk and cream

Preheat the oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just below simmering (small bubbles form at the edge) — about 5–7 minutes. Do not boil. Remove from heat.

Whisk eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt until smooth and slightly frothy. Do not overbeat (avoid incorporating too much air).

Temper eggs

Slowly pour about 1/3 of the warm milk mixture into the egg mixture in a thin steady stream while whisking constantly to temper the eggs. Then slowly whisk in the remaining milk mixture until fully combined.

Strain custard

Strain the custard through a fine-mesh sieve into a pouring jug to remove any cooked egg bits or foam for a silky texture.

Assemble for baking

Pour the strained custard gently over the set caramel in the prepared mold or ramekins, dividing evenly if using ramekins. Place the filled mold or ramekins into a large roasting pan.

Create a water bath (bain-marie)

Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the flan mold or ramekins. This ensures even, gentle baking.

Bake

Bake in the preheated 325°F (160°C) oven until the custard is just set but still slightly jiggly in the center — about 40–50 minutes for a 6-cup mold, or 25–30 minutes for individual ramekins. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Carefully remove the roasting pan from the oven and transfer the mold or ramekins to a wire rack. Remove the custards from the water bath and allow to cool to room temperature (about 1 hour). Then cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate over the mold or each ramekin, invert, and lift gently. The caramel will flow over the top as a sauce. If caramel sticks, briefly dip the bottom of the mold/ramekin in hot water for a few seconds to loosen, then invert. Serve chilled. Optionally garnish with a few berries or whipped cream.