Flan Recipe

Prepare caramel

Position an oven rack in the middle of the oven and preheat oven to 325°F (160°C). Place a 9-inch round flan pan or six 6-ounce ramekins on a baking sheet for easier handling later. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water; stir just to moisten the sugar. Place over medium heat without stirring further. Swirl the pan occasionally to ensure even heating. Watch carefully as the sugar melts, then turns amber — this will take about 6–10 minutes.

When the caramel reaches a deep golden-amber color, immediately remove the pan from the heat. Carefully and slowly pour the caramel into the base of the flan pan or divide among ramekins, tilting to coat the bottom evenly. If the caramel begins to harden before it's evenly spread, warm it briefly over low heat and add 1 tablespoon hot water to loosen (optional). Set the caramel-lined pan or ramekins aside to cool and harden while you make the custard.

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium heat until steam appears and small bubbles form at the edge (do not boil), about 5–7 minutes. Remove from heat.

Beat eggs and sugar

In a large bowl, gently whisk together 4 whole eggs, 2 egg yolks, 1 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine salt until smooth and combined. Do not whip vigorously — avoid incorporating too much air.

Temper eggs

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

Strain custard

Pass the custard mixture 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 gently over the set caramel in the flan pan or divide among the caramel-lined ramekins, leaving a little space at the top. Cover each ramekin loosely with aluminum foil (or cover the flan pan) to prevent surface skinning.

Bake in a water bath (bain-marie)

Place the filled flan pan or ramekins on the prepared baking sheet and transfer to the preheated oven. Carefully pour hot water into the baking sheet so it reaches halfway up the sides of the flan pan or ramekins (about 1–1.5 inches deep). Bake until the custard is set but still slightly jiggly in the center, about 35–45 minutes for ramekins or 45–55 minutes for a 9-inch pan. A knife inserted near the center should come out mostly clean with a few moist crumbs.

Cool and chill

Carefully remove the flan pan or ramekins from the water bath and transfer to a wire rack. Remove foil after 10–15 minutes. Let cool to room temperature, then refrigerate uncovered (or loosely covered) for at least 4 hours and up to 24 hours to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife or offset spatula around the edge of the custard to loosen. Place a serving plate over the flan pan or invert each ramekin onto a plate. Quickly flip to release; the caramel will flow over the custard. If caramel sticks, warm the bottom of the pan briefly in hot water to loosen. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 3 days.