Flan Recipe

Prepare caramel

Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring briefly just to moisten the sugar. Stop stirring and let the mixture come to a gentle boil. Swirl the pan occasionally for even color. After about 6–8 minutes the sugar will turn a deep amber (watch closely to avoid burning).

Once amber, immediately remove the pan from heat and carefully add 1 tablespoon hot water (optional) to thin slightly — be cautious, it will sputter. Swirl to combine to a pourable caramel. Quickly pour the caramel into the bottom of a 9-inch round flan mold or six 6-oz ramekins, tilting to coat the bottom evenly. Set aside and let the caramel harden while you prepare the custard.

Warm dairy and passion fruit

Preheat the oven to 325°F (160°C). In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream. Add 1 cup passion fruit pulp and 1 cup granulated sugar. Warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (steam and small bubbles around the edge; about 5–7 minutes). Remove from heat and let steep 5 minutes to meld flavors.

Temper eggs

In a large bowl, whisk together 3 whole eggs, 2 egg yolks, 1 teaspoon vanilla extract and a pinch of fine sea salt until blended. Slowly pour about 1/3 of the hot passion-fruit dairy mixture into the egg mixture in a steady stream, whisking constantly to temper the eggs and avoid scrambling.

Gradually whisk in the remaining hot dairy mixture until fully combined. For an extra-smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl to remove any coagulated bits or large seeds if desired. (If you prefer more texture and seeds, you can skip straining.)

Assemble for baking

Place the caramel-lined mold or ramekins in a large roasting pan. Pour the tempered custard over the set caramel, dividing evenly among ramekins if using. Cover each ramekin loosely with foil to prevent a skin from forming.

Bake in a water bath

Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the mold/ramekins. Transfer to the preheated oven and bake until the custard is set but still slightly wobbly in the center — about 30–40 minutes for individual 6-oz ramekins, or 45–55 minutes for a single 9-inch mold. Test by gently shaking; the center should have a slight jiggle.

Cool and chill

Remove the roasting pan from the oven and carefully lift the mold/ramekins out of the water bath. Let cool on a wire rack to room temperature (about 1 hour), then refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a small sharp knife around the edge of each ramekin to loosen. Place a serving plate upside down over the ramekin, invert quickly, and lift the ramekin away so the caramel flows over the custard. Spoon any remaining passion fruit seeds/pulp over the top if desired and garnish with mint leaves. If caramel resists, briefly dip the bottom of the ramekin into hot water for 5–7 seconds to soften the caramel before inverting.

Spoon 1–2 tablespoons fresh passion fruit pulp/seeds over each unmolded flan for extra tang and texture. Add a mint leaf for color and serve chilled.