Flan Recipe

Prepare caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber — about 6–8 minutes. Watch closely to avoid burning. When the caramel reaches a deep golden color, remove from heat and carefully add 1 tablespoon hot water to thin and stop cooking (stand back; it may sputter). Swirl to combine.

Immediately pour the hot caramel into a 9-inch round flan pan or six 4–6 oz ramekins, tilting to coat the bottom evenly. Set aside to let the caramel harden while you make the custard.

Warm dairy

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

Whisk eggs

In a large bowl, lightly whisk together 4 whole eggs and 2 egg yolks with a pinch of salt until just blended (avoid whipping in lots of air). Stir in 1 teaspoon vanilla extract.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the eggs while whisking constantly to temper. Continue adding the remaining milk mixture in a thin stream, whisking until smooth and homogenous.

Strain custard

Strain the custard through a fine-mesh sieve into a clean pouring jug to remove any cooked egg bits and ensure a silky texture.

Assemble

Place the caramel-lined pan or ramekins inside a large roasting pan. Pour the strained custard over the set caramel, filling to within about 1/2 inch of the rim.

Bake in a water bath

Carefully pour very hot (not boiling) water into the roasting pan around the flan containers until it reaches halfway up the sides. Cover the entire roasting pan loosely with foil and 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 pan, or 25–30 minutes for ramekins. Test by gently jiggling; a slight wobble in the center is ideal.

Cool and chill

Remove the flan from the water bath and let cool to room temperature on a wire rack. Once cooled, refrigerate (uncovered) for at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the flan to release. Place a serving plate upside down over the pan or ramekin, then invert quickly. The caramel will flow over the custard as a sauce. If the caramel sticks, dip the bottom of the pan briefly in hot water for 5–10 seconds to loosen. Slice and serve chilled.