Directions
Caramel, Custard, Chill
- Prepare the oven and pan.
Heat the oven to 325°F. Set a loaf pan, rectangular baking dish, or approximately 8-inch square baking dish inside a larger roasting pan. Put a kettle of water on to boil for the water bath.
- Make the caramel.
Combine 1 cup granulated sugar, 1/4 cup water, and 2 tbsp light corn syrup in a heavy saucepan. Cook over medium-high heat without stirring once the mixture begins to boil. Gently swirl the pan occasionally as the sugar starts to color.
Continue cooking until the caramel reaches a deep amber color. Don't stop at pale gold. That slightly darker caramel provides the bittersweet edge that keeps the finished dessert from simply tasting sugary.
- Coat the pan.
Immediately pour the hot caramel into the baking dish. Carefully tilt the dish so the caramel evenly coats the bottom. Work quickly because it will begin hardening almost immediately.
Set aside while you prepare the custard.
- Warm the dairy.
Combine 2 1/2 cups whole milk, 1 cup heavy cream, and 1/3 cup granulated sugar (half of the custard sugar) in a saucepan. Heat over medium heat until steaming and the sugar has dissolved. Do not allow it to boil.
- Make the custard.
In a large bowl, gently whisk 4 large eggs, 3 large egg yolks, the remaining 1/3 cup granulated sugar, 2 tsp vanilla extract, and 1/4 tsp kosher salt until combined.
Slowly pour the warm milk mixture into the eggs while whisking constantly. Avoid vigorous whisking. You're trying to make custard, not introduce air into it.
- Strain it.
Pour the custard through a fine-mesh strainer directly into the caramel-lined baking dish.
This small step makes a noticeable difference. It catches any bits of cooked egg and helps give the finished flan that exceptionally smooth texture.
- Create the water bath.
Place the roasting pan containing the flan onto the oven rack. Carefully pour hot water into the roasting pan until it reaches roughly halfway up the sides of the flan dish.
- Bake gently.
Bake for 60 to 75 minutes, depending on the depth and shape of your dish.
The outer portion should be set, but the center should still have a slight jiggle when you gently move the pan. An instant-read thermometer inserted near the center should register approximately 175°F to 180°F.
Don't wait until the entire custard feels completely firm. It will continue setting as it cools.
- Cool and chill.
Carefully remove the flan from the water bath and allow it to cool on a rack for about 1 hour.
Cover and refrigerate for at least 4 hours, although overnight is better.
- Unmold.
Run a thin knife around the outside edge of the custard. Place your serving platter upside down over the baking dish.
Take a moment to make sure you've got a good grip on everything.
Then flip.
Lift the baking dish slowly. The flan should release onto the platter as the caramel pours over the top and collects around the custard.