Flan Recipe

Make caramel

Place 3 tablespoons sugar and 1 tablespoon water in a small heavy-bottom saucepan over medium heat. Stir gently just to combine; once the sugar dissolves and the mixture comes to a simmer, stop stirring and swirl the pan occasionally. Cook until the syrup turns a deep amber color (about 6–8 minutes). Watch closely to avoid burning.

As soon as the caramel is deep amber, remove from heat and carefully add 1 teaspoon hot water (it may steam) to loosen the caramel and stop cooking. Swirl to combine. Immediately pour and tilt to coat the bottoms of 4 ramekins (or pour into the bottom of a single mold), dividing the caramel evenly. Set ramekins aside to let the caramel harden slightly while you prepare the custard.

Heat milk and cream

In a medium saucepan, combine 1 1/2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until steam rises and the mixture is hot but not boiling (just below simmer), about 5–6 minutes. Remove from heat.

Whisk eggs

In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar, a pinch of fine salt, and 1 teaspoon vanilla extract until uniformly combined but not foamy.

Temper eggs: slowly drizzle about 1/3 cup of the hot milk mixture into the eggs while whisking constantly to raise their temperature. Continue to add the hot milk in a slow, steady stream until about half has been incorporated, then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Strain the custard through a fine-mesh sieve into a pouring bowl or large measuring cup to remove any cooked egg bits and ensure a silky texture.

Taste and adjust: the custard should be lightly sweet and balanced; if desired, stir in an extra 1/2 teaspoon vanilla or a touch more sugar (up to 1 additional teaspoon) before pouring.

Pour the warm custard evenly over the set caramel in the ramekins, filling each about 3/4 full. Wipe any spills from the rims so caramel doesn’t stick to edges.

Prepare a bain-marie: place the filled ramekins in a deep baking dish or roasting pan. Carefully pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins (about 1 to 1 1/2 inches).

Bake in a preheated 325°F (160°C) oven for 35–45 minutes for 6–8 oz ramekins (longer for a large mold) until the custard is set at the edges but still slightly jiggly in the center. A thermometer inserted near the center should read about 170–175°F (77–80°C).

Remove the baking dish from the oven and carefully lift the ramekins out of the water. Let them cool on a wire rack until they reach room temperature, about 1 hour.

Chill: once cooled, cover each ramekin with plastic wrap and refrigerate at least 4 hours, ideally overnight, to fully set and develop flavor.

To unmold, run a small thin knife around the rim between the custard and ramekin to loosen. Place a small plate over the ramekin and invert quickly, giving a gentle shake. If caramel resists, briefly dip the bottom of the ramekin in hot water for 5–10 seconds to loosen the caramel, then invert again.

Serve chilled. Optionally garnish with fresh berries, a sprig of mint, or a light dusting of grated citrus zest. Store refrigerated for up to 3 days.