Flan Recipe

Make caramel

Preheat the oven to 325°F (160°C). In a small heavy-bottomed saucepan, combine 3/4 cup packed brown sugar and 2 tablespoons water. Stir gently to moisten the sugar. Heat over medium heat without stirring (you can gently swirl the pan once or twice) until the sugar dissolves and the mixture comes to a boil, then let it simmer 2–3 minutes until it thickens and darkens slightly. Remove from heat and stir in 1 teaspoon butter, if using, to add gloss.

Immediately and carefully divide the hot caramel among four 6-oz (about 180 ml) ramekins or one 9-inch round flan dish: pour about 2–3 tablespoons into each ramekin, tilting each to coat the bottom evenly. If using a single dish, spread evenly across the bottom. Set ramekins aside to cool and let the caramel firm slightly while you prepare the custard.

Warm milk and cream

In a medium saucepan, combine 1 1/2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat just until it begins to steam and small bubbles form at the edges (do not boil). Remove from heat.

Mix eggs and sugar

In a mixing bowl, whisk together 4 whole eggs, 2 egg yolks and 1/4 cup granulated sugar until just combined and slightly frothy. Whisk in 1 teaspoon vanilla extract and 1/8 teaspoon fine salt.

Temper eggs

Slowly pour about 1/3 of the hot milk/cream mixture into the egg mixture while whisking constantly to temper the eggs. Then gradually whisk in the remaining milk mixture until smooth and fully combined.

Strain custard

Strain the combined custard through a fine-mesh sieve into a clean bowl or large measuring cup to remove any coagulated egg bits and ensure ultra-smooth texture.

Fill ramekins

Place the caramel-lined ramekins in a roasting pan or baking dish. Pour the strained custard into the ramekins, dividing evenly (leave a little headspace). Cover each ramekin loosely with aluminum foil to prevent skinning.

Bake in a water bath (bain-marie)

Carefully pour hot (not boiling) water into the roasting pan around the ramekins until it reaches about halfway up the sides of the ramekins. Transfer the pan to the preheated 325°F (160°C) oven and bake for 35–45 minutes for ramekins (45–60 minutes for a single 9-inch dish), or until the custard is set around the edges but still slightly wobbly in the center (an instant-read thermometer should read about 170–175°F / 77–80°C).

Cool

Using oven mitts, carefully remove the ramekins from the water bath and transfer them to a wire rack. Let cool to room temperature (about 1 hour), then refrigerate, uncovered or loosely covered, for at least 4 hours or up to 24 hours to fully set and chill.

Whip cream

About 10–15 minutes before serving, whip 1/2 cup heavy whipping cream with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract until soft peaks form. Do not overbeat.

Unmold the flan: run a small thin knife around the inner edge of each chilled ramekin to loosen. Place a small plate over the ramekin and quickly invert, then lift the ramekin off. The caramel will flow over the custard, creating the signature sauce. If using a single dish, invert onto a large serving plate.

Top each flan with a dollop of whipped cream and place one maraschino or fresh cherry on top. Serve immediately. Leftover flan can be refrigerated, covered, for up to 3 days.