Flan Recipe

Make caramel

Prepare a 6–8 ramekin/individual mold setup. In a small heavy-bottomed saucepan combine 1 cup granulated sugar, 3 tablespoons water and 1 teaspoon lemon juice. Over medium heat, without stirring, allow the sugar to dissolve and begin to color. Gently swirl the pan occasionally to promote even caramelization. Watch closely as it turns amber (about 6–8 minutes). When it reaches a deep golden-amber, remove from heat immediately.

Quickly and carefully pour or spoon equal amounts of hot caramel into the bottoms of 6 (4–6 oz) ramekins, tilting each to coat the bottom. Set ramekins aside to let caramel harden. Reserve any extra caramel in a heatproof container for finishing.

Infuse milk and cream

In a medium saucepan combine 1 cup whole milk and 1 cup heavy cream with the split vanilla bean (scraped seeds plus pod) or 1 tablespoon vanilla extract. Warm over medium heat just until it begins to steam and small bubbles form at the edge; do not boil. Remove from heat and let steep 10 minutes for vanilla flavor to develop. If using the bean pod, remove it after steeping.

Mix eggs and sugar

In a large bowl whisk together 1 cup granulated sugar, 4 whole eggs and 2 egg yolks, and 1 teaspoon fine sea salt until combined and slightly frothy. Slowly temper the warm milk-cream mixture into the eggs: add a ladleful at a time while whisking continuously to avoid curdling.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Divide the custard evenly among the prepared caramel-lined ramekins (leave a small gap at the top).

Bake custard

Preheat the oven to 325°F (160°C). Place ramekins in a deep baking dish or roasting pan. Pour hot water into the pan to come halfway up the sides of the ramekins to create a bain-marie. Cover the whole pan loosely with foil and bake for 35–45 minutes, or until the custards are mostly set but have a slight jiggle in the center. Remove ramekins from the water bath and let cool at room temperature for 30 minutes, then refrigerate at least 4 hours or overnight to fully set.

Candy the almonds

Line a baking sheet with parchment. In a medium skillet combine 1/2 cup granulated sugar and 2 tablespoons water over medium heat. Stir until sugar dissolves, then add 1 cup Marcona almonds and 1/4 teaspoon fine sea salt. Continue to cook, stirring constantly or tossing, until the sugar crystallizes and then melts again to coat the almonds in a glossy amber sugar (about 6–8 minutes). Watch carefully to prevent burning.

Remove from heat and immediately stir in 1/2 teaspoon orange zest. Spread almonds onto the prepared baking sheet in a single layer to cool. Once cooled, break into clusters as desired. Reserve a few whole almonds for garnish.

Bloom gelatin

Sprinkle 1 teaspoon gelatin over 2 tablespoons cold water, stir lightly and let bloom 5 minutes.

Make crema base

In a small saucepan combine 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 tablespoon cornstarch, the cinnamon stick, 1 tablespoon orange zest and 1 teaspoon lemon zest. Warm over medium heat, whisking to dissolve sugar and cornstarch, until mixture thickens slightly and comes to a gentle simmer (about 4–6 minutes). Remove the cinnamon stick. Temper 3 egg yolks by whisking a ladleful of the hot milk mixture into the yolks, then return the tempered yolks to the pan and cook another 1–2 minutes off heat while stirring until thickened into a custard-like sabayon.

Remove from heat, stir in the bloomed gelatin until fully dissolved, then add 1 teaspoon vanilla extract and 1 tablespoon softened butter. Strain the mixture through a fine mesh sieve into a bowl to remove any lumps and zest bits. Cool to room temperature, stirring occasionally to release heat so gelatin does not set unevenly.

Whip and combine

If you prefer a lighter mousse texture, whip 1/4 cup heavy cream (from the 1/2 cup used above — reserve 1/4 cup cold before heating) to soft peaks and fold gently into the cooled crema base. Alternatively, use the base as a thickened custard if you want a denser crema catalana layer. Chill the mousse slightly (20–30 minutes) until it thickens enough to pipe or spoon.

Unmold flan

To unmold, run a thin knife around the edge of each chilled ramekin. Place a serving plate on top of the ramekin and invert quickly. The flan should release with caramel pooling on the plate. If it sticks, briefly dip the ramekin bottom in hot water to loosen the caramel before inverting.

Plate and add mousse

Pipe or spoon a generous dollop (about 2 tablespoons) of the crema Catalana mousse next to each flan or create a quenelle atop each flan if preferred. The mousse provides the citrus-cinnamon flavor contrast.

Garnish

Scatter candied Marcona almonds around the plate and place a couple whole candied almonds on top of the mousse. Add micro mint or a thin strip of orange peel for color. Optionally drizzle any reserved caramel over the mousse or plate for extra shine.

Serve chilled or at cool room temperature. Store leftovers covered in the refrigerator up to 3 days.