Flan Recipe

Prepare caramel

Place 3 tablespoons sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to simmer. Watch closely as color changes: when it turns a deep amber (5–8 minutes), remove from heat immediately and tilt pan to ensure even color. Quickly and carefully pour or spoon the hot caramel into the bottoms of six 6-oz ramekins (about 1–2 teaspoons per ramekin) or evenly coat a single flanera. Swirl to cover the bottom. Set ramekins aside to let the caramel harden.

If caramel hardens very quickly and you need to re-soften it before pouring custard, briefly warm the ramekins over low heat or run the bottoms under hot water and pour off excess before filling.

Heat milk and cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just under a simmer (small bubbles at the edge), about 5–7 minutes. Remove from heat. Do not boil.

Beat eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, and 2 tablespoons granulated sugar until blended but not frothy. Whisk in 1 teaspoon vanilla extract and a pinch of fine sea salt.

Temper eggs

Slowly pour about 1/3 of the hot milk-cream mixture into the eggs while whisking constantly to temper them (prevents scrambling). Continue slowly adding the remaining milk-cream while whisking until combined.

Strain custard

Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits and ensure a silky texture.

Fill ramekins

Divide the strained custard evenly among the prepared caramel-lined ramekins, leaving a little space at the top (fill to about 3/4 inch from rim).

Prepare bain-marie

Place ramekins in a deep roasting pan. Carefully pour hot (not boiling) water into the pan to come halfway up the sides of the ramekins (about 1–1.5 inches). This water bath ensures even cooking.

Bake

Bake in the preheated 325°F (160°C) oven for 35–45 minutes for 6-oz ramekins (longer for a larger flanera). The flans are done when the centers are set but still slightly jiggly — a gentle shake should show a slight wobble in the center. Avoid overbaking to keep them creamy.

Cool and chill

Carefully remove the roasting pan from the oven and lift the ramekins out of the water bath. Let cool to room temperature on a wire rack for about 1 hour, then refrigerate (covered) for at least 4 hours or overnight to fully set and develop flavor.

Unmold

To unmold, run a thin knife or offset spatula around the inner edge of each ramekin to loosen. Place a dessert plate upside down over the ramekin, quickly invert and lift the ramekin off. The caramel will flow over the custard. If caramel sticks, tap the plate gently and allow a few seconds for caramel to release. Serve chilled.

Serve each flan chilled on individual plates. Garnish optionally with whipped cream, toasted citrus zest, or fresh berries. Store leftovers covered in the refrigerator for up to 3 days.