Flan Recipe

Prepare the caramel

Place a medium heavy-bottomed saucepan over medium heat. Add 1 cup granulated sugar and 2 tablespoons water and stir gently just to moisten the sugar. Allow sugar to dissolve without stirring; you can gently swirl the pan occasionally. As it cooks it will first become clear, then pale gold, then amber. Watch carefully—caramel goes from amber to burnt quickly (8–12 minutes).

When the caramel reaches a deep amber color, immediately remove pan from heat. Carefully and quickly tilt the pan and pour the hot caramel into a 9-inch round flan mold or divide among six 6-ounce ramekins, swirling to coat the bottom evenly. If caramel begins to harden before fully coating, return briefly to very low heat just until pourable. If crystallization occurs, stir in 1 teaspoon hot water to smooth it (optional). Set the caramel-coated mold(s) aside to harden.

Warm the 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 and warm over medium heat until steam appears and tiny bubbles form around the edge (do not boil). Remove from heat and let cool slightly for 2–3 minutes.

Mix eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, and 3 tablespoons granulated sugar until the mixture is smooth and slightly pale. Add a pinch of salt and 2 teaspoons vanilla extract and whisk to combine.

Tempering: To avoid curdling, slowly pour about 1/3 of the warm milk mixture into the egg mixture in a thin stream while whisking constantly. Continue adding the remaining milk slowly while whisking until fully incorporated.

Strain the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any cooked egg bits or foam. This yields a silky custard.

Pour the strained custard over the set caramel in the flan mold or divide evenly among the caramel-lined ramekins (leave a small space at top). Cover each ramekin loosely with aluminum foil.

Place the filled flan mold or ramekins into a deep roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the mold(s) to create a water bath (bain-marie).

Bake in the preheated 325°F (160°C) oven until the custard is set but still slightly wobbly in the center: about 40–50 minutes for a single 9-inch flan, or 25–35 minutes for 6-ounce ramekins. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.

When done, carefully remove the roasting pan from the oven and lift the mold(s) out of the water bath. Remove foil and let cool on a wire rack for 30–45 minutes, then refrigerate for at least 4 hours and up to overnight to fully set and chill.

To unmold, run a thin knife around the edge of the custard to loosen. Place a serving plate over the top of the mold or each ramekin, then invert quickly and firmly. The caramel will flow over the custard as a sauce.

If caramel sticks, briefly dip the bottom of the mold in hot water for 5–10 seconds (do not submerge the custard) to loosen the caramel, then invert again.

Serve chilled with optional whipped cream and fresh berries. Flan keeps covered in the refrigerator for up to 3 days.