Flan Recipe

Prepare caramel

Place 1 cup granulated sugar, 2 tablespoons water and 1 teaspoon corn syrup (if using) in a clean, dry heavy-bottomed saucepan. Stir gently to moisten sugar, then stop stirring. Heat over medium heat until mixture melts and begins to bubble. Swirl the pan occasionally (do not stir) to encourage even melting. Watch closely as color changes: when it reaches a deep amber (about 8–12 minutes), immediately remove from heat.

Quickly and carefully pour the hot caramel into six 4-oz (120 ml) ramekins or one 9-inch flan dish, tilting each to coat the bottom evenly. Work quickly: the caramel will harden. Set ramekins aside to cool while you prepare the custard.

Heat milk and cream

Combine 1 cup whole milk and 1 cup heavy cream in a medium saucepan. Add the scraped seeds from a vanilla bean and the scraped pod (or 1 teaspoon vanilla extract added later). Heat over medium until the mixture is hot and small bubbles form around the edges but do not boil (about 5–7 minutes). Remove from heat and if you used a vanilla bean pod, let steep for 10 minutes to intensify flavor; remove and discard the pod afterward.

Whisk eggs and sugar

While the milk is heating, in a large bowl whisk together 3 whole eggs, 1 egg yolk, 1 cup granulated sugar and a pinch of fine sea salt until combined and slightly frothy. Do not overbeat; avoid incorporating too much air.

Temper eggs

Slowly pour about 1/2 cup of the hot milk mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Continue adding the remaining milk gradually, whisking until fully combined. If you used vanilla extract instead of a bean, stir it in now.

Strain custard

Pass the custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any solids or bubbles. This yields a smoother flan.

Fill ramekins

Carefully pour the strained custard over the set caramel in each ramekin or flan dish, filling up to about 1/4 inch from the rim.

Prepare water bath

Preheat the oven to 325°F (160°C). Place the filled ramekins in a deep roasting pan. Pour hot (but not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins, using about 2 cups of hot water plus more as needed.

Bake

Carefully transfer the roasting pan to the oven and bake until the custard is set but still slightly jiggly in the center—about 35–45 minutes for 4-oz ramekins, 45–60 minutes for a larger dish. Check at the earlier time to avoid overcooking.

Cool

Remove the ramekins from the water bath and place them on a wire rack. Let them cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. Chilling ensures the caramel liquefies and flavors meld.

Unmold and plate

Run a thin knife around the inside edge of each ramekin to loosen the custard. Place a serving plate upside down on top of the ramekin, then quickly invert both so the custard releases onto the plate with the caramel sauce flowing over it. If the caramel doesn’t release, briefly dip the bottom of the ramekin in hot water for 5–10 seconds to soften the caramel, then try again.

Serve chilled or at cool room temperature. Optionally garnish with a small scoop of vanilla ice cream for an extra creamy contrast, or a few fresh berries.