Flan Recipe

Make caramel

Place a small heavy-bottomed saucepan over medium heat. Combine 3 tablespoons granulated sugar and 1 tablespoon water. Stir only until the sugar is moistened, then stop stirring and let the mixture come to a simmer. Gently swirl the pan occasionally so the sugar cooks evenly. Watch carefully: after several minutes the sugar will turn pale gold then amber. When it reaches a deep golden amber (about 6–8 minutes), immediately remove from heat.

Working quickly, tilt the pan and pour the hot caramel into a 6-cup flan mold or divide among four 6-ounce ramekins (about 1.5 tablespoons caramel per ramekin). Swirl each dish so the bottom is coated with a thin layer of caramel. Set the dishes aside to let the caramel harden while you prepare the custard.

Warm the milk and cream

Preheat the oven to 325°F (163°C). In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream, and 1 tablespoon sugar. Warm over medium heat until the mixture is steaming and small bubbles form at the edge (just below a simmer), about 5–6 minutes. Do not boil. Remove from heat and let sit 1–2 minutes.

Temper eggs and combine

In a medium bowl, whisk together 3 whole eggs, 1 egg yolk, 1 teaspoon vanilla extract, and a pinch of fine salt until smooth. Slowly pour about 1/3 cup of the warm milk/cream into the eggs while whisking constantly to temper them (this prevents scrambling). Gradually whisk in the rest of the warm milk/cream until fully combined.

Strain and pour

Pour the custard mixture through a fine-mesh sieve into a clean bowl or measuring cup to remove any foam or cooked egg bits. Then gently pour the strained custard into the caramel-lined mold or ramekins, filling nearly to the top but leaving a small gap.

Prepare bain-marie

Place the filled mold or ramekins in a large roasting pan. Carefully pour about 2 cups of hot (not boiling) water into the roasting pan to come about halfway up the sides of the dishes, creating a bain-marie. Cover each ramekin loosely with aluminum foil to prevent condensation dripping into the custard.

Bake

Carefully transfer the roasting pan to the preheated oven. Bake until the custard is set but still slightly jiggly in the center—about 35–45 minutes for individual ramekins, or 45–55 minutes for a single 6-cup mold. Test by inserting a thin knife near the center: it should come out mostly clean with a few moist crumbs.

Cool and chill

Remove the ramekins or mold from the water bath and transfer to a wire rack. Let cool to room temperature (about 30–45 minutes). Then refrigerate, uncovered, for at least 4 hours and up to 24 hours to fully set and allow flavors to meld.

Unmold

To unmold, run a thin knife around the inside edge of each ramekin to loosen the custard. Place a dessert plate upside down over the ramekin, then invert both together and gently tap the bottom of the ramekin. Lift the ramekin away—the flan should release with the caramel flowing over the top. If it sticks, let the plate sit for a few seconds and try again.

Garnish and serve

Serve each flan chilled, garnished with fresh berries or a small sprig of mint if desired. Any remaining caramel can be spooned over the top. Flan keeps covered in the refrigerator for up to 3 days.