Flan Recipe

Prepare caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Stir gently only to combine, then stop stirring and let the sugar dissolve and begin to color. Swirl the pan occasionally to promote even melting. Watch closely — within 5–8 minutes the sugar will turn a deep amber. When it reaches a medium-deep amber (not burnt), remove from heat immediately.

Coat ramekins

Quickly and carefully pour the hot caramel into six 4–6 ounce ramekins (or one 9-inch round baking dish), tilting each ramekin to coat the bottom evenly. Work quickly before caramel hardens. Set ramekins aside to let caramel firm while preparing 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 until just steaming and small bubbles form around the edge — do not boil — about 5–7 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, about 30 seconds.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture in a thin stream while whisking continuously to temper the eggs. Continue adding the remaining milk gradually, whisking until fully combined.

Strain custard

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

Fill ramekins

Carefully pour the strained custard into the prepared caramel-coated ramekins, dividing evenly (about 5–6 ounces each). Leave a small gap at the top to prevent spilling during baking.

Prepare bain-marie

Place the filled ramekins in a large baking dish or roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins (about 1 inch of water above the bottom of the ramekins). This water bath will ensure gentle, even cooking.

Bake

Carefully transfer the baking dish to the preheated oven and bake at 325°F (160°C) until the custard is set but still slightly wobbly in the center, about 35–45 minutes depending on ramekin size. A thermometer inserted near the center should read about 170–175°F (77–80°C) when done.

Cool and chill

Remove ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, 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 small plate atop a ramekin, invert quickly, and tap or shake gently to release the flan. The caramel will flow over the custard. Serve chilled. Optionally garnish with fresh berries or whipped cream.