Flan Recipe

Prepare caramel

Preheat your oven to 325°F (160°C). Place a 9-inch (23 cm) round flan mold, 6–8 small ramekins, or a 9-inch pie dish on a baking sheet. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbsp water. Stir briefly to moisten the sugar, then stop stirring and place over medium heat.

Allow the sugar to dissolve and begin to simmer. Swirl the pan occasionally (do not stir) to promote even melting. Watch closely as the sugar changes from clear to light amber, then to a deep golden brown — this takes about 8–12 minutes.

When the caramel reaches a deep amber color, immediately remove the pan from the heat and carefully whisk in 1 tbsp boiling water to stop cooking and thin the caramel. Be cautious — it will sputter. Swirl gently to combine until smooth.

Quickly pour the hot caramel into the bottom of the prepared mold or divide among ramekins, tilting to coat the bottom evenly. Set aside to harden while you make the custard.

Heat milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just below simmering — small bubbles will form around the edge and steam will rise. Remove from heat and let cool for 2 minutes.

Mix eggs and sugar

In a large heatproof bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup granulated sugar until smooth and slightly pale, about 1–2 minutes. Do not overbeat — you want to avoid incorporating too much air.

Temper the eggs: slowly stream about one-third of the hot milk mixture into the egg-sugar mixture while whisking constantly to raise the temperature gently. Continue streaming and whisking until all the milk is incorporated and the mixture is uniform.

Stir in 2 tsp vanilla extract and a pinch of fine salt. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or foam for a silky texture.

Assemble and bake

Pour the strained custard over the set caramel in the mold or divide among ramekins, leaving about 1/4-inch headspace. Place the filled mold or ramekins into a deep baking pan (a roasting pan or sheet pan with sides). Pour hot (not boiling) water into the pan to come halfway up the sides of the mold/ramekins to create a water bath (bain-marie).

Carefully transfer the baking pan to the preheated oven. Bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center — about 40–50 minutes for a 9-inch flan, or 25–35 minutes for individual 6-ounce ramekins. Test by gently shaking; a thin area in the center should wobble slightly while the edges are firm.

Remove the mold/ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover and refrigerate at least 4 hours or overnight to fully set and chill.

Unmold and serve

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate over the top of the mold or place a plate inverted on each ramekin and quickly invert. If the caramel doesn’t release immediately, dip the bottom of the mold briefly in hot water for 5–10 seconds to loosen the caramel. The caramel will flow over the custard as a sauce. Serve chilled or at cool-room temperature.