Flan Recipe

Prepare caramel

Place 1 cup granulated sugar, 3 tablespoons water and 1 teaspoon lemon juice (optional) in a heavy-bottomed small saucepan. Stir just to combine and then stop stirring. Put over medium heat and let the sugar dissolve; swirl the pan gently if needed to even the heat. Watch carefully as the mixture begins to color. When it turns a deep amber (about 8–10 minutes), immediately remove from heat to prevent burning.

Quickly but carefully pour the hot caramel into a 9-inch round flan mold, 6 individual ramekins, or a 9x5-inch loaf pan — whichever you are using. Tilt and rotate the vessel to coat the bottom and slightly up the sides with an even, thin layer of caramel. Set aside to harden while you prepare 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. Warm over medium heat until just below simmering — small bubbles at the edge and steam rising, about 5–6 minutes. Do not boil. Remove from heat and let sit for 2 minutes.

Whisk eggs and sugar

In a mixing bowl, lightly whisk together 4 whole eggs, 2 egg yolks, and 2 tablespoons granulated sugar until combined. Whisk in 2 teaspoons vanilla extract and a pinch of fine sea salt.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture in a thin stream while whisking continuously to temper the eggs. Continue adding the remaining milk mixture gradually while whisking until fully incorporated. Strain the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits and foam.

Assemble

Pour the strained custard gently over the set caramel in your prepared mold or ramekins, filling almost to the top (leave a small gap to avoid overflow).

Bake in a water bath (bain-marie)

Place the filled flan mold or ramekins into a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the flan vessel(s). Cover the roasting pan loosely with foil to reduce surface browning. Bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center — about 35–45 minutes for a 9-inch mold, or 25–30 minutes for 6 ramekins. A knife inserted near the center should come out mostly clean.

Cool and chill

Remove the flan from the water bath and transfer to a wire rack. Let cool to room temperature (about 1 hour), then refrigerate for at least 4 hours and preferably overnight to fully set and develop flavor.

Invert and serve

To unmold, run a thin knife around the flan edge to loosen. Place a serving plate over the mold or ramekin and invert quickly but carefully. The caramel will flow over the custard as a sauce. If using ramekins, invert one at a time. Serve chilled or at cool room temperature. Optional: garnish with lightly whipped cream or fresh berries.