Flan Recipe

Make caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small, heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir with a utensil) until the sugar dissolves and begins to simmer. Continue cooking, tilting the pan occasionally, until the sugar turns a deep amber color — about 6–8 minutes. Watch closely to prevent burning.

Once amber, immediately remove from heat and carefully pour or spoon the hot caramel into the bottom of a 9-inch round flan dish or six 6-ounce ramekins, tilting each to coat the bottom evenly. Work quickly — the caramel will harden. Set the prepared dish(es) aside to cool while you make the custard.

Preheat and warm milk

Preheat the 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 just until steam appears and small bubbles form at the edge (do not boil), about 4–6 minutes. Remove from heat.

Whisk eggs and sugar

In a mixing bowl, whisk together 4 large eggs, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until smooth and slightly frothy. Do not overbeat — you want to avoid incorporating too much air.

Temper eggs

Very slowly pour about one-third of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Then gradually add the remaining milk mixture in a steady stream, continuing to whisk until fully combined.

Strain custard

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

Assemble for baking

Pour the strained custard over the set caramel in the flan dish or divide evenly among the prepared 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 hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan dish or ramekins, creating a bain-marie to ensure gentle, even cooking.

Bake

Bake in the preheated 325°F (160°C) oven until the custard is just set but still slightly jiggly in the center — about 35–45 minutes for a 9-inch dish, or 25–30 minutes for 6-ounce ramekins. A thin knife inserted near the center should come out mostly clean.

Cool and chill

Carefully remove the roasting pan from the oven and lift out the flan dish(es). Let them cool at room temperature for 30–45 minutes to stop the cooking gently. Then refrigerate, uncovered, for at least 4 hours and preferably overnight to fully firm and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the flan dish (or a plate under each ramekin) and quickly invert. Tap gently to release the flan — the caramel will flow over the top as a sauce. Serve chilled. Optionally garnish with a few berries or a mint sprig.