Flan Recipe

Prepare oven and ramekins

Preheat the oven to 325°F (165°C). Place six 4- to 6-ounce ramekins in a deep roasting pan or baking dish with high sides so you can add hot water later for a bain-marie.

Combine sugar and water in a small, heavy-bottomed saucepan over medium heat. Stir only until the sugar is fully wet and begins to dissolve; once it heats, stop stirring to avoid crystallization.

Bring the sugar to a simmer and let it cook undisturbed. After 5–7 minutes the sugar will turn a light amber, then a deeper golden color. Watch closely: when it reaches a medium amber (deep golden brown), immediately remove from heat.

Working quickly and carefully, tilt the pan and spoon or pour the hot caramel into the bottoms of the ramekins, dividing evenly (about 2 teaspoons per ramekin). Swirl each ramekin to coat the bottom with caramel. Be careful: caramel is extremely hot.

Set the ramekins aside to allow the caramel to harden while you make the custard. If the caramel hardens into a thick mass, you can briefly reheat it over low heat to re-liquefy.

Warm the milk and cream: In a medium saucepan, combine the whole milk, heavy cream, and 1 tablespoon granulated sugar. Warm over medium heat just until steam begins to rise and small bubbles form at the edge (do not boil). Remove from heat.

Temper the eggs: In a mixing bowl, whisk together the 4 whole eggs, 2 yolks, and a pinch of salt until smooth. Slowly pour about 1/3 cup of the warm milk mixture into the eggs in a thin stream while whisking constantly to temper the eggs (this prevents curdling).

Combine and flavor: Gradually pour the tempered egg mixture back into the saucepan with the remaining warm milk and cream, whisking to combine. Stir in the vanilla extract.

Strain the custard: For the smoothest texture, pour the custard through a fine-mesh sieve into a pouring jug or large measuring cup to remove any coagulated bits or foam.

Fill ramekins: Pour the strained custard evenly over the set caramel in each ramekin, filling nearly to the top but leaving a little room (about 1/4 inch).

Prepare bain-marie and bake: Place the roasting pan with the filled ramekins in the preheated oven. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the ramekins. Bake at 325°F (165°C) for 35–45 minutes, or until the custards are set at the edges but still slightly jiggly in the center when gently shaken.

Cool and chill: Remove the ramekins from the water bath with tongs or oven mitts and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.

Unmold and serve: To unmold, run a thin knife around the inside edge of each ramekin to loosen the custard. Place a small plate upside down over the ramekin, invert, and tap gently to release. The caramel will flow over the custard as a sauce. Serve chilled.