Flan Recipe

Make caramel

Place a small, heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring just to combine. Do not stir once it heats; gently swirl the pan if needed. Cook until sugar dissolves, turns a deep amber color (about 6–8 minutes). Watch carefully to avoid burning. Immediately and carefully pour the hot caramel into a 9-inch round flan dish or into six 6-ounce ramekins, tilting each to coat the bottom evenly. Set aside to harden.

Warm the milks

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup evaporated milk. Warm over medium heat until just steaming and small bubbles appear at the edges (do not boil), about 4–5 minutes. Remove from heat.

Mix sweetened condensed milk

Stir in 1 cup sweetened condensed milk into the warmed milk mixture until homogeneous and slightly cooled (about 1–2 minutes).

Beat eggs

In a separate bowl, lightly whisk 4 large eggs and 1 additional egg yolk just until combined. Avoid whipping in a lot of air.

Temper eggs and combine

Slowly pour about 1/2 cup of the warm milk mixture into the eggs in a thin steady stream, whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk and stir to combine. Add 1 teaspoon vanilla extract and a pinch of fine sea salt. If using, stir in 1 teaspoon citrus zest now.

Strain custard

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

Assemble

Pour the strained custard slowly over the set caramel in the flan dish or divide evenly among ramekins, leaving a small gap at the top.

Prepare water bath

Place the filled flan dish or ramekins in a large roasting pan. Carefully pour about 4 cups of hot water into the roasting pan until it reaches halfway up the sides of the flan dish/ramekins (use pre-measured hot water).

Bake

Bake in the preheated 325°F (160°C) oven until the center is set but still slightly jiggly (when shaken gently) — about 45–55 minutes for a 9-inch dish, or 35–40 minutes for individual ramekins. A knife inserted near the center should come out mostly clean.

Cool and chill

Carefully remove the roasting pan from the oven. Lift the flan dish/ramekins out of the water bath and set on a wire rack to cool to room temperature, about 1 hour. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set and chill.

Release flan

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the flan dish or place a plate on top of a ramekin and invert. Tap gently and lift the dish — the caramel will flow over the custard forming a sauce.

Serve

Serve chilled. Spoon any additional caramel from the bottom of the flan dish over slices. Optionally garnish with a light sprinkle of citrus zest or a few fresh berries. Keeps covered in the refrigerator for up to 3 days.