Flan Recipe

Make caramel

In a small heavy-bottomed saucepan, combine 3 tablespoons granulated sugar and 1 teaspoon water. Heat over medium without stirring; gently swirl the pan occasionally until the sugar dissolves and color turns deep amber (about 6–8 minutes). Watch carefully to avoid burning.

Remove from heat and immediately stir in 1 teaspoon unsalted butter until melted. Carefully add 2 tablespoons warm heavy cream (mixture will bubble vigorously) and stir until smooth. Stir in a pinch of flaky sea salt. Pour the caramel into four 6–8 ounce ramekins, quickly tilting each ramekin to coat the bottom evenly. Set ramekins aside to cool while you prepare the custard.

Warm milk and cream

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

Whisk eggs and sugar

In a bowl, whisk together 3 whole eggs, 2 egg yolks, 1 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt until combined and sugar begins to dissolve.

Temper eggs

Slowly pour about one-third of the hot milk/cream mixture into the egg mixture in a thin stream while whisking constantly to temper the eggs. Then gradually whisk in the remaining milk/cream until smooth.

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

Divide the custard evenly among the ramekins (over the set caramel), leaving a little headspace. Place ramekins in a deep roasting pan and pour hot water into the pan until it reaches halfway up the sides of the ramekins (bath).

Cover the roasting pan loosely with foil and bake at 325°F (160°C) until the custards are set but still slightly wobbly in the center, about 35–45 minutes depending on ramekin size. Check at 30 minutes to avoid overcooking.

Carefully remove ramekins from the water bath and cool to room temperature on a rack. Refrigerate at least 4 hours, preferably overnight, to fully set.

Make pistachio milk

Pulse 3 oz roasted pistachios in a food processor or blender until very fine. In a saucepan, combine 1 cup whole milk and the processed pistachios; warm gently over medium heat just to simmer, then remove from heat and let steep for 20–30 minutes to infuse flavor. Strain through a fine-mesh sieve or cheesecloth, pressing to extract as much milk as possible. You should have approximately the infused milk back.

Make custard base

In a separate bowl, whisk 3 egg yolks with 1 tablespoon granulated sugar until pale. Reheat the pistachio-infused milk with 1 cup heavy cream until steaming. Slowly temper about half of the hot milk into the yolks while whisking, then return the tempered mixture to the saucepan.

Cook the mixture over medium-low heat, stirring constantly with a spatula, until it thickens slightly and coats the back of the spatula (temperature about 175–180°F / 80–82°C). Do not boil.

Remove from heat and stir in 1 teaspoon pistachio paste (optional) and a pinch of salt. Strain the custard into a clean bowl to remove solids and ensure smooth texture. Chill the base thoroughly in an ice bath, then refrigerate until cold (at least 2 hours, preferably overnight).

Churn in an ice cream maker according to manufacturer instructions until soft-set. Transfer to a container and freeze at least 4 hours to firm up before serving alongside the flan.

Make crumble

Preheat oven to 350°F (175°C) or use the oven while custards bake if timing allows. In a bowl, combine 1 oz finely chopped roasted pistachios, 2 tablespoons all-purpose flour, 2 teaspoons granulated sugar, and a pinch of salt. Cut in 1 tablespoon cold cubed unsalted butter with a fork or pastry cutter until the mixture forms coarse crumbs.

Spread the crumble on a small baking sheet lined with parchment and bake 8–10 minutes until golden and crisp, stirring once halfway. Let cool completely; crumble further if needed.

To unmold the flan, run a thin knife around the inside edge of each chilled ramekin. Place a small plate over the ramekin, invert, and gently lift the ramekin to release the flan and caramel onto the plate.

Spoon a quenelle or scoop of pistachio ice cream next to the flan. Sprinkle a generous pinch of the pistachio crumble over the ice cream and around the plate for texture. Garnish with halved pistachios and a mint leaf. If desired, drizzle a little extra warmed caramel over the ice cream (reserve a small amount when making caramel).

Serve immediately so the ice cream remains cold against the chilled flan.