Flan Recipe

Prepare caramel

In a small heavy-bottomed saucepan, combine 3 tablespoons sugar and 1 tablespoon water. Stir gently to moisten sugar, then set over medium heat without stirring. Swirl the pan occasionally to promote even melting. Watch closely as the sugar dissolves and turns amber — this will take about 6–8 minutes. When it reaches a deep golden-brown (not burnt), remove from heat immediately.

Quickly tilt the pan and pour the caramel into a 9-inch round flan dish or divide among six 4–6 ounce ramekins, swirling to coat the bottom evenly. If caramel begins to harden, carefully drizzle 1 teaspoon hot water into the pan to loosen it, stir briefly, then pour. Let the caramel set while you make the custard.

Heat milk and cream

Preheat 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 until small bubbles appear at the edge and steam rises (do not boil), about 5–6 minutes. Remove from heat.

Whisk eggs and sugar

While the milk warms, in a mixing bowl whisk together 4 whole eggs, 1 egg yolk, and 1/2 cup granulated sugar until just combined and slightly frothy. Do not overbeat — avoid incorporating too much air.

Temper eggs

Slowly pour about one-third of the warm milk into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs. Continue whisking and gradually add the remaining milk until fully incorporated.

Add flavor and strain

Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. For a smooth custard, strain the mixture through a fine-mesh sieve into a pouring jug to remove any coagulated egg bits or foam.

Assemble

Pour the strained custard gently over the set caramel in the flan dish or divide among the prepared ramekins, filling nearly to the top (leave a little headspace).

Prepare water bath

Place the filled flan dish or ramekins in a large roasting pan. Carefully pour 4 cups warm water into the roasting pan around the dishes until the water reaches about halfway up the sides of the flan dish/ramekins. The water should be warm but not boiling to avoid shocking the custard.

Bake

Carefully transfer the roasting pan to the preheated 325°F (160°C) oven. Bake until the center of the flan is just set but still slightly jiggly — a thin knife inserted near the center should come out mostly clean with a few moist custard bits. This typically takes 35–45 minutes for a 9-inch dish or 25–30 minutes for individual ramekins.

Cool

Remove the flan dish/ramekins from the water bath and let cool on a wire rack for 1 hour. After cooling, cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and chill.

Unmold

To serve, run a thin knife around the edge of the custard to loosen. Place a serving plate upside down over the flan dish or ramekin, then quickly invert both together and lift off the dish. The caramel will flow over the custard. If it doesn’t release, briefly dip the bottom of the dish in hot water for 5–10 seconds to loosen the caramel, then try again.

Serve

Slice the flan or serve individual ramekins whole. Serve chilled or at cool room temperature. Garnish optionally with a few berries or a light dusting of powdered sugar if desired.