Flan Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan. Stir briefly to moisten the sugar and set over medium heat. Do not stir after it heats; instead gently swirl the pan occasionally. Watch closely as the sugar melts and turns golden — this takes about 6–10 minutes. When it reaches a deep amber color, immediately remove from heat.

Working quickly, tilt the pan and carefully pour the hot caramel into a 9-inch round flan mold or 6–8 (4–6 oz) ramekins, swirling to coat the bottom evenly. If the caramel begins to harden before it's evenly spread, return the pan to very low heat just until it liquefies again. If desired, add 1 tablespoon hot water to loosen the caramel (be cautious: it may steam). Set the caramel-coated mold(s) aside to cool and harden 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-low heat until the mixture is very warm and small bubbles form at the edges but do not boil (about 5–7 minutes). Remove from heat.

Whisk eggs and sugar

In a medium bowl, whisk together 4 whole eggs, 2 egg yolks and 1/2 cup granulated sugar until the mixture is smooth and slightly frothy, about 30–60 seconds. Whisk in 1 teaspoon vanilla extract and a pinch of sea salt.

Temper eggs

Slowly pour about one cup of the warm milk mixture into the egg-sugar mixture in a thin steady stream while whisking constantly to temper the eggs (this prevents curdling). Continue adding the remaining warm milk in a steady stream while whisking until fully incorporated.

Strain the custard through a fine-mesh sieve into a clean measuring cup or bowl to remove any cooked egg bits and ensure an extra-smooth texture. Gently skim any foam from the surface.

Assemble

Pour the strained custard over the set caramel in the flan mold or divide evenly among the prepared ramekins, filling to about 1/4 inch from the top.

Prepare water bath

Place the flan mold or ramekins in a large roasting pan. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the mold(s), creating a bain-marie. The water bath ensures gentle, even cooking.

Bake

Carefully transfer the roasting pan to the preheated oven and bake at 325°F (160°C) until the custard is set but still slightly wobbly in the center — about 35–45 minutes for ramekins (smaller) or 45–60 minutes for a single 9-inch mold. Check doneness by gently shaking: the center should have a slight jiggle but not be liquid.

Cool

Remove the flan from the water bath and let cool to room temperature on a wire rack for about 1 hour. Then refrigerate, uncovered, for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the edge of each ramekin to loosen the custard. Place a serving plate over the mold or ramekin and invert quickly but carefully. The caramel will flow over the custard. If the caramel sticks, briefly dip the bottom of the mold in hot water for 5–10 seconds to loosen the caramel before inverting.

Serve

Serve chilled or at cool room temperature. Optionally top with whipped cream and fresh berries or a mint sprig. Leftovers keep tightly covered in the refrigerator for up to 3 days.