Flan Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Gather ramekins (6–8) and a larger baking dish for a water bath. Lightly butter or spray the ramekins if desired.

Caramelize sugar

In a heavy saucepan over medium heat, combine sugar and water. Do not stir; swirl the pan gently as it cooks. Let the mixture boil until it turns a deep amber color and smells caramelized, about 8–10 minutes. Remove from heat.

Caramel into ramekins

Carefully pour the hot caramel into the bottoms of the ramekins, tilting to evenly coat the bottoms. Allow caramel to harden slightly.

Make custard

In a mixing bowl, whisk eggs until just blended. Add sweetened condensed milk, evaporated milk, vanilla extract, and salt; whisk until smooth and homogeneous. Do not whip to incorporate air.

Strain and pour

Pour the custard through a fine sieve into a large measuring cup or pitcher to remove any lumps or bubbles. Divide the custard evenly among the caramel-lined ramekins.

Bake in water bath

Place the filled ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven 50–60 minutes, or until the centers are just set but still jiggly.

Cool and refrigerate

Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set and chill.

Unmold and serve

Run a thin knife around the edge of each ramekin. Invert onto serving plates to release the flan and allow the caramel sauce to flow over the custard.