Flan Recipe

Prepare caramel

Position a rack in the center of the oven and preheat the oven to 325°F (160°C). Place a 9-inch round flan dish or four 6-oz ramekins on a sheet tray for stability. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water and stir only to moisten the sugar. Set over medium heat.

Allow the sugar to dissolve and begin to simmer; do not stir once it starts simmering (you may gently swirl the pan if needed). Watch carefully as the sugar changes color from clear to amber. This should take about 6–10 minutes.

When the caramel reaches a deep amber color, immediately remove the pan from heat to prevent burning. Working quickly and carefully, tilt the pan and pour the caramel into the flan dish or divide among ramekins, swirling to coat the bottom evenly. If the caramel thickens too much while pouring, return saucepan to very low heat briefly to loosen. Set the caramel-coated dish(es) aside to harden while you make the custard.

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until just below simmering (steam begins to rise and small bubbles form at the edges), about 4–6 minutes. Do not boil. Remove from heat.

Mix eggs and sugar

In a large bowl, whisk together 4 large eggs, 2 tablespoons granulated sugar (for custard), 1 teaspoon vanilla extract, and a pinch of fine salt until just combined. Avoid whipping air into the eggs; mix gently.

Temper eggs

Slowly pour about 1/3 of the hot milk-cream mixture into the eggs while whisking constantly to temper. Continue adding the rest of the warm milk mixture in a slow stream, whisking until smooth and homogeneous.

Strain custard

Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or foam for an ultra-smooth texture.

Assemble for baking

Pour the strained custard gently over the set caramel in the flan dish or divide evenly among ramekins. Place the filled dish(es) into a large roasting pan. 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 water bath (bain-marie).

Bake

Bake in the preheated 325°F (160°C) oven until the custard is set but still slightly jiggly in the center, about 35–45 minutes for a 9-inch dish or 25–30 minutes for 6-oz ramekins. A thin knife or toothpick inserted near the center should come out mostly clean with a little custard clinging.

Cool and chill

Carefully remove the flan dish(es) from the water bath and set on a wire rack. Let cool to room temperature (about 1 hour), then refrigerate uncovered for at least 4 hours and up to 24 hours to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the custard edge to loosen. Place a serving plate upside down over the dish (or cover ramekin with plate) and quickly invert. The caramel will flow over the custard as a sauce. If the caramel sticks, briefly dip the bottom of the flan dish or ramekin in hot water for a few seconds to loosen before inverting. Slice and serve chilled. Optionally garnish with whipped cream or fresh berries.