Flan Recipe

Prepare caramel

Place a small, heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water and stir gently to combine so sugar is evenly moistened. Let the sugar mixture come to a gentle simmer without stirring; you may gently swirl the pan occasionally to promote even melting. Watch color closely — after 5–8 minutes it will progress from clear to pale gold and then amber. When it reaches a deep golden-amber (not burnt), immediately remove from heat.

Quickly tilt the pan and carefully pour the hot caramel into a 6-cup flan mold or four 6-ounce ramekins, swirling to coat the bottom evenly. If the caramel starts to seize, add 1 tablespoon hot water to loosen, stir carefully, then pour. Set molded caramel aside to harden while you make the custard.

Heat milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat just until steam appears and small bubbles form at the edges (do not boil). Remove from heat.

Whisk eggs and sugar

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

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Continue adding the remaining milk in a steady stream while whisking until fully incorporated.

Strain and fill

Strain the custard through a fine-mesh sieve into a measuring cup or bowl with a spout to remove any solids or foam. Divide the custard evenly into the caramel-lined mold or ramekins, leaving a little headspace.

Bake in a water bath (bain-marie)

Place the filled mold or ramekins in a large baking pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins/mold. Cover the baking pan loosely with foil. Transfer to the preheated oven and bake for 35–45 minutes for ramekins (50–60 minutes for a large 6-cup mold), or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out mostly clean.

Cool and chill

Carefully remove the ramekins or mold from the water bath and let cool on a wire rack until room temperature (about 30–45 minutes). Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of each ramekin to loosen. Place a serving plate over the ramekin and invert quickly; tap gently to release the flan so the caramel flows over the top. For a larger mold, invert onto a serving platter. Serve chilled. Optionally garnish with fresh berries or a light dusting of citrus zest.