Flan De Caramelo Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir gently just to combine, then stop stirring and let the sugar dissolve and begin to color. Swirl the pan occasionally to promote even caramelization. Watch closely as the sugar turns from clear to light amber and then to a deep golden-brown (8–10 minutes).

As soon as the caramel reaches a deep golden-brown (do not let it burn), remove the pan from the heat and carefully tilt it to evenly coat the bottom of a 9-inch round flan dish or six 6-ounce ramekins with the caramel. If the caramel begins to harden before coated, add 1 tablespoon hot water to loosen (careful—steam and splatter). Set the caramel-coated dish(es) aside to firm while you make the custard.

Preheat and warm milk

Preheat the oven to 325°F (160°C). In a saucepan, combine 2 cups whole milk and 1 cup heavy cream and warm over medium heat until just steaming and small bubbles form at the edge (do not boil). Remove from heat.

Mix eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, 2 tablespoons granulated sugar, and a pinch of salt until smooth and slightly frothy. Stir in 1 teaspoon pure vanilla extract.

Temper eggs

Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking constantly to temper the eggs (prevents curdling). Continue to add the remaining milk in a slow stream, whisking until fully combined.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and ensure a silky texture.

Assemble

Pour the strained custard into the caramel-coated flan dish or divide evenly among the ramekins. Place the filled dish or ramekins in a large roasting pan.

Bake in a water bath

Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan dish or ramekins to create a bain-marie. Cover the roasting pan loosely with aluminum foil and bake at 325°F (160°C) for 40–50 minutes for a 9-inch dish, or 30–40 minutes for 6-ounce ramekins, until the custard is set but still slightly wobbly in the center (an instant-read thermometer should read about 175–180°F / 80–82°C near the center).

Cool and chill

Carefully remove the flan dish or ramekins from the water bath and discard the water. Allow to cool to room temperature on a wire rack, 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 inside edge of the dish or ramekin to loosen. Place a serving plate over the dish and quickly invert. Tap gently; the flan should release and the caramel will run over the custard. If caramel sticks, warm the bottom of the dish briefly under hot water to loosen (avoid getting water on the flan). Garnish with whipped cream and berries or mint if desired.