Flan Recipe

Make caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan. Stir gently to combine, then set over medium heat without stirring further. Swirl the pan occasionally to promote even melting. Watch carefully: when the sugar begins to turn amber (about 6–8 minutes), remove from heat and immediately tilt the pan and slowly pour the hot caramel into a 9-inch round flan mold or six 4–6 oz ramekins, coating the bottom evenly. Work quickly — caramel will harden. Set aside to cool and harden.

Preheat and prepare water bath

Preheat oven to 325°F (160°C). Place a large roasting pan or baking dish in the oven to heat (this will hold the ramekins).

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Heat over medium until warm and small bubbles form around the edges (do not boil), about 5–6 minutes. Remove from heat and let sit 2 minutes.

Whisk eggs and sugar

In a large bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup granulated sugar until sugar is mostly dissolved and mixture is slightly foamy, about 1–2 minutes.

Temper eggs

Slowly pour about one-third of the warm milk mixture into the egg-sugar mixture in a thin steady stream while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Add flavor and strain

Stir in 2 teaspoons vanilla extract and 1 teaspoon fine sea salt. Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any coagulated bits for an ultra-smooth texture.

Fill molds

Place the caramel-lined ramekins or flan mold on a baking sheet. Pour the strained custard into the prepared molds, leaving a little headspace (custard will puff slightly).

Bake in water bath

Carefully place the baking sheet with filled molds into the preheated oven. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins (about 1–2 inches). Bake at 325°F (160°C) until the custard is set but still slightly jiggly in the center, 35–45 minutes for individual ramekins or 45–55 minutes for a single 9-inch flan. Test by gently shaking; the center should wobble slightly.

Cool

Remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then refrigerate at least 4 hours, preferably overnight, to fully set and chill.

Make whipped cream

Just before serving, combine 1 cup heavy whipping cream, 2 teaspoons powdered sugar, and 1 teaspoon vanilla extract in a chilled mixing bowl. Whip with a hand mixer or whisk until soft peaks form. Taste and adjust sweetness if desired.

Unmold flan

To unmold, run a thin knife around the edge of each ramekin to loosen. Place a serving plate over the top of the ramekin and quickly invert, holding plate and ramekin together. Gently lift the ramekin; the caramel will flow over the custard to create a sauce. If caramel sticks, dip the bottom of the ramekin briefly in hot water to loosen, dry and invert again.

Serve

Top each flan with a dollop of freshly whipped cream and serve chilled. Optional: garnish with citrus zest or a few berries.