Flan Casero Recipe

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small, heavy-bottomed saucepan. Stir gently just to moisten sugar, then bring to medium heat. Do not stir once heating begins; instead gently swirl the pan occasionally. Cook until the sugar turns an amber color, about 6–8 minutes. Watch carefully to avoid burning.

As soon as caramel reaches a deep golden-amber color, remove from heat and quickly but carefully pour and swirl the caramel into six 6-oz ramekins (or into the base of a single 9-inch pan), tilting each to coat the bottom evenly. Work quickly; the caramel will harden as it cools. Set ramekins aside.

Warm milk and dissolve sugar

In a medium saucepan, combine 2 cups whole milk and 1 tablespoon granulated sugar. Warm over medium heat until small bubbles form at the edges and the milk is steaming but not boiling, about 5 minutes. Remove from heat.

Whisk eggs

While milk warms, crack 4 large eggs plus 1 additional yolk into a mixing bowl. Whisk gently to combine; avoid incorporating too much air. Add a pinch of fine salt.

Temper eggs

Slowly ladle about 1/2 cup of the hot milk into the eggs while whisking constantly to temper them (this prevents curdling). Continue adding the milk in 2–3 additions until about half the milk is incorporated, then pour the tempered egg mixture back into the remaining milk in the saucepan, whisking to combine.

Add vanilla

Stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits for a silky texture.

Pour the strained custard evenly into the caramel-lined ramekins (or into the prepared pan) until nearly full, leaving a small gap to prevent boiling over during baking.

Prepare bain-marie

Place the filled ramekins into a deep baking dish or roasting pan. Carefully pour hot water (about 4 cups) into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins (about 1–1½ inches).

Bake

Preheat the oven to 325°F (160°C) if you haven't already. Bake the flan in the center of the oven until the custard is set but still slightly wobbly in the center, about 35–45 minutes for 6-oz ramekins (45–55 minutes for a larger pan). A toothpick inserted near the center should come out mostly clean with a little soft custard clinging.

Cool and chill

Remove the ramekins from the water bath and let them cool on a wire rack until they reach room temperature, about 1 hour. Then refrigerate uncovered for at least 4 hours or up to overnight to fully set and let flavors meld.

Unmold and serve

To unmold, run a thin knife around the inside edge of each ramekin to loosen the custard. Place a dessert plate over the ramekin and invert quickly but carefully. Tap or shake gently to release; the caramel will flow over the custard as a sauce. Serve chilled.