Flan Recipe

Prepare the 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 spoon) until the sugar dissolves, then allow it to simmer. Watch closely as it turns amber — this should take 6–10 minutes. When it reaches a deep golden-amber color, immediately remove from heat.

Working quickly, pour the hot caramel into six 4–5 oz (120–150 ml) ramekins or into one 9-inch round flan dish, tilting each dish to coat the bottom evenly. Set ramekins/dish aside to let the caramel harden while you prepare the custard.

Heat the milk

Preheat the oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1/2 cup evaporated milk. Warm over medium heat until just steaming and small bubbles form at the edges (do not boil). Remove from heat and let cool for 2–3 minutes.

Mix the custard base

In a large bowl, whisk 4 large eggs lightly until combined. Add 1 cup sweetened condensed milk, 1 teaspoon vanilla extract, and a pinch of fine salt to the eggs and whisk until smooth. Slowly pour the warm milk mixture into the egg mixture in a steady stream, whisking constantly to temper the eggs and create a smooth custard. If using, stir in 1 teaspoon citrus zest now.

Strain

For an ultra-smooth flan, pour the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any cooked egg bits or solids.

Fill ramekins

Pour the strained custard evenly into the prepared caramel-lined ramekins or flan dish, filling nearly to the top but leaving a little space to avoid boiling over during baking.

Bake in a water bath (bain-marie)

Place the filled ramekins in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins. Cover the roasting pan loosely with aluminum foil and transfer to the preheated oven. Bake for 40–50 minutes for individual ramekins, or 50–60 minutes for a single 9-inch flan dish. The flan is done when the edges are set but the center still jiggles slightly when gently shaken.

Cool and chill

Carefully remove the ramekins from the water bath using tongs or oven mitts and set them on a wire rack to cool to 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 the flan. Place a small plate upside down over the ramekin, then invert the plate and ramekin together and gently lift the ramekin off. The caramel will flow over the flan as a sauce. If using a single dish, slide a thin spatula around the edges and invert onto a serving platter. Serve chilled. Garnish with a little extra citrus zest or fresh berries if desired.