Flan Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a heavy-bottomed saucepan over medium heat. Swirl the pan gently to moisten the sugar (avoid stirring with a spoon to prevent crystallization).

Allow the sugar to cook undisturbed until it dissolves and begins to color at the edges, about 5–8 minutes. Watch closely: it will go from pale to amber quickly. If small crystals form on the sides, brush them down with a wet pastry brush.

When the syrup reaches a deep amber color (not burnt), immediately remove from heat and carefully add 2 tablespoons hot water. Stand back — it will bubble vigorously. Stir gently until smooth.

Quickly pour the caramel into a 9-inch (or six 4-ounce ramekins) flan mold or individual ramekins, tilting to coat the bottom evenly. Work quickly before it hardens. Set aside to cool and harden while you make the custard.

Preheat and prepare water bath

Preheat oven to 325°F (160°C). Place a large roasting pan on a rack and have hot water ready to create a bain-marie (water bath) for baking the flan.

Heat milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat just until tiny bubbles form at the edge and steam rises (do not boil), about 5–7 minutes. Remove from heat.

Whisk eggs and sugar

In a large bowl, whisk together 5 large eggs, 2 tablespoons granulated sugar (for custard), 1 teaspoon vanilla extract, and a pinch of fine sea salt until combined and slightly frothy. Do not overbeat — avoid incorporating too much air.

Temper eggs

Slowly pour about one-third of the warm milk/cream into the eggs while whisking constantly to temper. Then gradually whisk in the remaining milk/cream until smooth.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated egg bits and air bubbles. This yields a silky custard.

Assemble

Carefully pour the strained custard over the set caramel in the mold or ramekins, filling to about 1/4 inch below the rim to allow for expansion.

Bake in water bath

Place the filled mold or ramekins into the roasting pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins or mold (about 1–1.5 inches). Transfer to the preheated oven and bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center, about 35–45 minutes for individual ramekins or 50–60 minutes for a large mold. Check doneness by gently shaking — the center should wobble a little but not be liquid.

Cool and chill

Remove the baking pan from the oven and carefully transfer the flan mold/ramekins to a wire rack. Let cool to room temperature (about 30–45 minutes), then 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. Place a serving plate over the ramekin, hold firmly, and invert quickly. The caramel will flow over the custard as a sauce. For a larger mold, briefly warm the bottom of the mold in hot water (do not let water get into the custard) to loosen the caramel before inverting. Serve chilled. Optionally garnish with fresh berries or a thin orange zest.