Flan Recipe

Make caramel

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

When caramel reaches deep amber, immediately tilt the pan and carefully pour the hot caramel into a 9-inch round flan/custard dish or divide among 6–8 individual ramekins, swirling to coat the bottom evenly. 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 1/2 cup heavy cream. Warm over medium heat until it is steaming and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat.

Mix eggs and sugar

In a heatproof bowl, whisk together 4 whole eggs, 2 egg yolks, and 1/2 cup granulated sugar until smooth and the sugar begins to dissolve, about 1–2 minutes. Add a pinch of fine sea salt.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg-sugar mixture while whisking constantly to temper the eggs and prevent curdling. Then gradually whisk in the remaining milk until fully combined.

Add vanilla

Stir in 1 teaspoon vanilla extract. For an extra-silky texture, strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits or foam.

Assemble for baking

Place the caramel-coated flan dish or ramekins into a large roasting pan. Carefully pour the strained custard into the dish(es) over the set caramel, dividing evenly if using individual ramekins.

Prepare bain-marie

Pour hot (but not boiling) water into the roasting pan around the flan dish(es) until it comes about halfway up the sides of the flan dish or ramekins. Be careful not to splash water into the custard.

Bake

Carefully transfer the roasting pan to the preheated oven. Bake until the custard is set but still slightly jiggly in the center, about 35–45 minutes for a 9-inch dish or 25–30 minutes for individual ramekins. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Remove the flan from the water bath and let it cool to room temperature on a wire rack (about 1 hour). Then refrigerate, covered, for at least 4 hours or overnight to fully set and chill.

Unmold

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate inverted over the flan dish and quickly flip plate and dish together. Give a gentle shake — the flan should release and sit on the plate with caramel sauce pooling on top. If using ramekins, invert each ramekin onto a small plate.

Serve

Serve chilled or at cool room temperature. Garnish with fresh berries or a dollop of whipped cream if desired. Leftovers can be refrigerated, covered, for up to 3 days.