Flan Recipe

Prepare caramel

Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water. Stir gently just to combine and dissolve sugar, then stop stirring and let mixture come to a simmer. Swirl the pan occasionally for even color. Cook until the sugar turns a deep amber color, about 6–8 minutes (watch carefully to avoid burning).

Once amber, immediately remove from heat and carefully pour the hot caramel into a 6-cup flan mold (or divide among six 4- to 6-ounce ramekins), tilting to coat the bottom evenly. Set aside to let the caramel harden while you make the custard.

Heat milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium-low heat until just steaming and small bubbles form at the edge (do not boil), about 4–6 minutes. Remove from heat.

Whisk eggs and sugar

In a mixing bowl, whisk together 4 large eggs and 2 tablespoons granulated sugar until just combined — avoid whipping air into the mixture. Stir in 1 teaspoon vanilla extract and a pinch of fine salt.

Temper eggs

Slowly pour about one-third of the hot milk mixture into the eggs while whisking constantly to temper. Then gradually add the remaining milk mixture in a steady stream, whisking until fully combined and smooth.

Strain custard

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

Fill mold(s)

Carefully pour the strained custard over the set caramel in the prepared mold or divide evenly among ramekins.

Prepare water bath (bain-marie)

Place the filled mold or ramekins in a large roasting pan. Pour hot (not boiling) water into the pan until it reaches about halfway up the sides of the mold/ramekins. This water bath ensures even, gentle cooking.

Bake

Bake in the preheated 325°F (160°C) oven until the custard is set but still slightly jiggly in the center, about 40–50 minutes for a 6-cup mold or 30–35 minutes for individual ramekins. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Carefully remove the mold/ramekins from the water bath and set on a wire rack to cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the mold or ramekin, invert quickly, and gently lift the mold to release the flan — the caramel will flow over the top as a sauce. If caramel resists, dip the base of the mold briefly in hot water to loosen before inverting. Serve chilled. Optionally garnish with whipped cream or fresh berries.