Vanilla Flan Recipe

Cook caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Stir just to combine, then stop stirring. Swirl pan gently as edges begin to color. Watch carefully — when sugar turns a deep amber (about 5–7 minutes), immediately remove from heat.

Finish caramel

Carefully whisk in 1 tablespoon hot water (stand back — it will steam and bubble). Stir until smooth. Immediately pour the caramel into six 4- to 5-ounce ramekins, tilting each ramekin to coat the bottom evenly. Set ramekins aside to cool while you make the custard. Reserve 1 teaspoon of the cooled caramel for the whipped cream garnish.

Preheat and prepare bain-marie

Preheat oven to 325°F (160°C). Place a kettle or pot of water on to boil for the water bath (bain-marie).

Heat milk and cream

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1 tablespoon granulated sugar. Add the scraped seeds of 1 vanilla bean and the pod (or add 1 tablespoon vanilla extract later if using extract). Warm over medium heat until steam rises and small bubbles appear at the edge, but do not boil. Remove from heat and let steep for 10 minutes; if you used a vanilla pod, remove and discard the pod.

Whisk eggs

In a large bowl, whisk together 4 whole eggs, 2 egg yolks and 1 teaspoon fine sea salt until blended but not frothy. Temper the eggs by gradually whisking in about 1/2 cup of the warm milk mixture, then slowly whisk in the remaining milk mixture in a steady stream until fully combined.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or vanilla pod fragments. This yields a silky texture.

Fill ramekins

Divide the custard evenly among the ramekins that have the set caramel, leaving a small gap at the top (about 1/4 inch).

Bake in bain-marie

Place ramekins in a deep baking dish. Pour the hot water from the kettle into the baking dish until it comes halfway up the sides of the ramekins. Cover the top of the baking dish loosely with aluminum foil and bake in the preheated oven for 35–45 minutes, or until the flans are set but still slightly wobbly in the center.

Cool and chill

Carefully remove ramekins from the water bath and let cool to room temperature on a wire rack. Once cool, refrigerate at least 4 hours or preferably overnight to fully set and develop flavor.

Make caramel whipped cream

Just before serving, combine 3 tablespoons heavy cream, 1 teaspoon powdered sugar, 1 teaspoon prepared cooled caramel, 1 teaspoon vanilla extract, and a pinch (about 1/4 tsp) fine sea salt in a chilled small bowl. Using a whisk or handheld electric mixer, whip until soft peaks form. Be careful not to overwhip; you want a light, pourable dollop that will sit on the flan.

To serve, run a thin knife around the inner edge of each ramekin. Place a small plate over the ramekin and invert quickly but gently. Tap or shake lightly until the flan releases onto the plate and the caramel sauce flows over the custard. Spoon or pipe a dollop of the caramel whipped cream on top or to the side. Optionally garnish with a few thinly sliced toasted almonds or a light dusting of powdered sugar. Serve chilled.