Flan Recipe

Prepare caramel

Place a 9-inch round flan mold or a 6-cup (about 1.5 L) flan/round baking dish on the stovetop or use a medium saucepan. Add 1 cup granulated sugar and 2 tablespoons water to the pan and stir briefly to moisten the sugar. Over medium heat, cook without stirring (you may gently swirl the pan) until the sugar dissolves and turns a deep amber color, about 8–12 minutes. Watch carefully to prevent burning.

Immediately remove from heat and carefully swirl in 1 tablespoon hot water if needed to thin the caramel (it will bubble). Tilt the pan to coat the bottom evenly with caramel. Working quickly, pour or spoon the hot caramel into the flan mold(s), tilting to fully coat the base. Set aside to harden while you prepare the custard.

Heat dairy

Preheat oven to 325°F (160°C). In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 3–5 minutes. Remove from heat.

Blend custard

In a large bowl or blender, whisk or blend 4 large eggs until smooth. Add the warmed milk/cream mixture slowly to the eggs (temper the eggs) while whisking constantly to avoid scrambling. Add 14 oz sweetened condensed milk, 12 oz evaporated milk, 2 teaspoons vanilla extract, and a pinch of fine sea salt. Whisk until thoroughly combined and smooth. If using a blender, pulse briefly to combine; then strain the mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any foam or stray solids for a silky custard.

Assemble for baking

Pour the strained custard over the set caramel in the flan mold(s). Cover the top of the mold(s) loosely with aluminum foil to prevent excessive browning and to limit water ingress during the bain-marie (water bath).

Prepare bain-marie and bake

Place the filled flan mold(s) in a larger roasting pan. Pour hot tap water into the roasting pan until it reaches halfway up the side of the flan mold(s), creating a gentle water bath. Carefully transfer to the preheated oven. Bake until the custard is just set but still slightly trembly in the center, about 45–55 minutes for a 6-cup mold or 35–45 minutes for smaller individual molds. Test by inserting a thin knife near the center — it should come out mostly clean with a little custard clinging.

Cool and chill

Carefully remove the flan mold(s) from the water bath and allow to cool to room temperature, about 1 hour. Then refrigerate, uncovered, for at least 4 hours and preferably overnight to fully set and develop flavors.

Unmold

To serve, run a thin knife around the inner edge of the mold to loosen. Place a large serving plate upside-down over the mold, hold the plate and mold together, and invert quickly. Gently lift the mold off — the caramel will flow over the custard. If the caramel sticks, dip the bottom of the mold briefly in hot water for 5–10 seconds, dry, then invert again.

Transfer the flan to a serving platter. Sprinkle 1 cup crushed wedding cookies evenly over and around the flan for texture and a nod to the menu note. Dust lightly with 2 tablespoons powdered sugar, if desired, and arrange fresh berries and mint leaves around the flan.

Slice and serve chilled: use a sharp, thin knife dipped in hot water and wiped dry between cuts to get clean slices. Each slice will have a ribbon of caramel and a crunchy nutty cookie accent from the crushed wedding cookies.