Flan Recipe

Prepare equipment

Preheat oven to 325°F (160°C). Place a 9-inch round cake pan or a 9x5 loaf pan in the middle of a deep roasting pan for the water bath. Have six 4 to 6-ounce ramekins (or one 9-inch dish) ready and dry.

Make the caramel: In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice (lemon prevents crystals). Stir gently just to combine; then stop stirring.

Cook the sugar over medium heat without stirring, occasionally swirling the pan for even color. Watch carefully: after a few minutes it will melt, then change color from pale to amber. When it reaches a deep golden-amber color (about 5–8 minutes), immediately remove from heat.

Quickly and carefully pour the hot caramel into the bottom of the ramekins or pan, tilting each to evenly coat the bottom. Work quickly—the caramel sets fast. Set the ramekins aside to let the caramel harden while you prepare the custard.

Warm the milk and cream: In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until it is hot and steaming but not boiling (small bubbles will form at the edges), about 5–7 minutes. Remove from heat.

Whisk eggs: In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt until smooth and slightly frothy.

Temper the eggs: Slowly pour about one cup of the hot milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs and prevent scrambling. Then gradually whisk in the remaining milk mixture until fully combined.

Strain the custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated bits and ensure a silky texture.

Assemble: Pour the strained custard over the set caramel in each ramekin or into the prepared pan, filling almost to the top but leaving a small space (about 1/4 inch).

Prepare the water bath: Place the filled ramekins in the deep roasting pan. Carefully pour hot water (from the kettle or hot tap) into the roasting pan until it reaches about halfway up the sides of the ramekins (about 1 to 1 1/2 inches).

Bake: Carefully transfer the roasting pan to the preheated oven. Bake at 325°F (160°C) until the custards are set but still slightly wobbly in the center — about 35–45 minutes for individual ramekins, or 45–60 minutes for a larger 9-inch dish. Test by gently jostling; the edges should be set and the center should have a slight jiggle.

Cool gradually: Remove the ramekins from the water bath using tongs or a slotted spoon and place them on a wire rack. Let them cool to room temperature for about 1 hour, then refrigerate uncovered for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold: To serve, run a thin knife around the edge of each ramekin to loosen. Place a small plate over the ramekin, then invert and gently lift the ramekin off. The caramel will flow over the custard as a sauce. If using a larger pan, invert onto a serving platter the same way.

Garnish and serve: Top with optional whipped cream and fresh berries if desired. Serve chilled.