Flan Recipe

Prepare caramel

Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring briefly just to combine. Without stirring further, let the mixture come to a simmer. Swirl the pan occasionally to promote even melting. Watch closely as the sugar melts and turns amber — this will take about 6–8 minutes. When the color is a deep golden amber (not burnt), remove from heat and carefully add 1 teaspoon hot water to stop cooking; the caramel will bubble vigorously. Stir gently to smooth. Immediately pour the hot caramel into a 6-cup flan mold or divide among six 4–6 oz ramekins, tilting each to coat the bottom evenly. Set aside to harden while you make the custard.

Heat milk and cream

Preheat the 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 below simmering (tiny bubbles at the edge) — about 5–7 minutes. Do not boil. Remove from heat and let sit for 1–2 minutes.

Whisk eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup granulated sugar until the sugar is mostly dissolved and mixture is smooth, about 1–2 minutes. Add a pinch of fine salt.

Temper eggs

Slowly pour about one-third of the hot milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs. Continue adding the remaining milk gradually, whisking, until fully combined and smooth.

Add vanilla

Stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any cooked egg bits and ensure a silky texture.

Assemble

Place the caramel-lined mold or ramekins in a deep baking dish. Pour the strained custard mixture over the set caramel, filling each ramekin nearly to the top but leaving a little room to prevent overflow.

Bake in water bath

Carefully pour hot (but not boiling) water into the baking dish around the ramekins until it reaches about halfway up the sides of the ramekins (bain-marie). Cover the entire baking dish loosely with aluminum foil. Bake in the preheated 325°F (160°C) oven until the custard is set but still slightly wobbly in the center, about 35–45 minutes for individual ramekins, or 45–55 minutes for a single 6-cup mold. Check at the earlier time to avoid overcooking.

Cool and chill

Carefully remove the ramekins from the water bath and let cool on a wire rack to room temperature, about 30–45 minutes. Once cooled, refrigerate uncovered for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of each ramekin to loosen the custard. Place a small plate upside down on top of the ramekin and invert both together, then give a gentle shake. The caramel will flow over the custard. If the custard sticks, warm the bottom of the ramekin briefly in hot water for 5–7 seconds (wipe dry) and try again. Serve chilled. Optionally garnish with a few berries or a light dusting of grated citrus zest.