Flan Recipe

Prepare the caramel

Preheat the oven to 325°F (160°C). Place a small heavy-bottomed saucepan over medium heat. Add 3 tablespoons granulated sugar and 1 tablespoon water, stirring gently just to combine so sugar is evenly moistened. Heat without stirring (you can gently swirl the pan occasionally) until the sugar melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

As soon as caramel reaches deep amber, remove from heat and carefully pour or spoon the hot caramel into the bottoms of six 6-oz ramekins (or evenly coat the bottom of one flan dish). Tilt each ramekin to coat the base with a thin layer of caramel. Set ramekins aside to let caramel harden.

Warm the milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until just steaming and small bubbles form at the edge (do not boil), about 5 minutes. Remove from heat.

Mix eggs and sugar

While milk warms, whisk 4 large eggs with 1 tablespoon granulated sugar and a pinch of fine salt in a large bowl until combined and slightly frothy. Stir in 2 teaspoons vanilla extract.

Temper the eggs: slowly pour about one-third of the warm milk mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs and prevent scrambling. Then gradually whisk in the remaining warm milk until fully combined.

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.

Divide the custard evenly among the prepared ramekins (or pour into the flan dish) over the set caramel.

Place the filled ramekins in a large roasting pan. Pour enough boiling water into the roasting pan to come halfway up the outside of the ramekins (about 1 cup or more as needed).

Carefully transfer the pan to the preheated 325°F (160°C) oven. Bake until custards are set but still slightly jiggly in the center, about 35–45 minutes for 6-oz ramekins (45–60 minutes for a larger dish). Check by gently shaking — the center should wobble a little, not be liquid.

Remove ramekins from the water bath and let cool on a wire rack to room temperature, about 1 hour.

Refrigerate the flans, uncovered or lightly covered, for at least 4 hours and up to 24 hours to fully set and chill.

To unmold, run a thin knife around the inside edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert quickly. Tap the ramekin gently; the caramel should flow over the custard onto the plate. If caramel sticks, wait a minute and try again.

Serve chilled or at cool room temperature. Optionally garnish with fresh berries or a light dusting of powdered sugar.