Cowgirl Flan Recipe

Make caramel

In a small heavy saucepan over medium heat, combine 3 tablespoons granulated sugar and 1 tablespoon water. Stir gently just to combine, then stop stirring. Allow sugar to dissolve and begin to bubble; swirl the pan occasionally. Watch carefully — within minutes it will turn an amber color. When it reaches a deep golden-amber (about 5–7 minutes), immediately remove from heat.

Working quickly, tilt a 6-cup flan mold or four 6-oz ramekins and spoon or pour the hot caramel to coat the bottoms evenly. Swirl to cover. Set molds on a baking sheet and allow caramel to harden while you make the custard (caramel will liquefy again when heated in water bath).

Preheat and prepare water bath

Preheat oven to 325°F (160°C). Bring a kettle of water to a boil to use for the water bath later.

Warm dairy

In a medium saucepan over medium-low heat, combine 1 cup whole milk and 1 cup heavy cream. Heat until steam appears and edges are hot but not boiling (about 5 minutes). Remove from heat.

Mix eggs and sweetened condensed milk

In a mixing bowl, whisk together 3 whole eggs and 2 yolks until smooth. Add 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon kosher salt; whisk to combine.

Temper eggs

Slowly pour the warm milk/cream mixture into the egg mixture in a thin steady stream, whisking constantly to temper the eggs and avoid curdling. Once combined, strain the custard through a fine-mesh sieve into a measuring cup or bowl to remove any cooked bits and ensure a silky texture.

Fill molds and bake

Divide the strained custard evenly among the caramel-lined ramekins (leave a small gap). Place ramekins in a deep baking pan and pour the hot water from the kettle into the pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 35–45 minutes, or until the custards are set but still slightly jiggly in the center (a thermometer inserted in the center should read about 170–175°F / 77–80°C).

Cool

Remove ramekins from the water bath and cool to room temperature on a wire rack for about 1 hour, then refrigerate uncovered for at least 4 hours or overnight to fully set.

Make quick cookie crumble

While the custard chills or just before serving, prepare the Mexican Wedding Cookie crumble. In a small bowl, combine 1 tablespoon all-purpose flour, 1 tablespoon softened unsalted butter, 2 teaspoons powdered sugar, 2 teaspoons finely chopped pecans, 1 teaspoon vanilla extract, and a 1/4 teaspoon pinch of ground cinnamon. Rub together with your fingers until mixture forms small crumbs. If mixture seems too soft, chill 10 minutes then break into crumbs. Toast the crumbs in a small dry skillet over medium-low heat, stirring, until fragrant and slightly golden (1–2 minutes). Cool completely.

Whip cream

Just before serving, pour 1/2 cup cold heavy cream into a chilled bowl. Add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft-medium peaks form. Do not overwhip.

Unmold the flan: run a thin knife around the inside edge of each ramekin to loosen. Place a small plate over each ramekin and invert quickly; tap the ramekin gently and lift to release the flan. If caramel resists, warm the bottom of the ramekin briefly with a kitchen torch or by running under hot water (dry thoroughly before inverting).

Spoon a tablespoon of housemade whipped cream on top of each unmolded flan. Sprinkle the toasted Mexican Wedding Cookie crumbs over the cream and around the plate. Garnish with toasted pecan halves and an optional dusting of powdered sugar.

Serve chilled. Each flan can be prepared up to 1 day ahead (keep chilled) and assembled just before serving for best texture.