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Caramel Custard (Flan)

 Preparation time 30 minutes (plus refrigeration)
Bake time 30-40 minutes
Makes 6 servings 

Ingredients

• 420 milliliters (1¾ cup) heavy cream
• 240 milliliters (1 cup) full-fat milk
• pinch of salt
• 1½ teaspoon vanilla extract
• 200 grams (1 cup) sugar
• 80 milliliters (⅓ cup) water
• 3 large eggs
• 2 large egg yolks
• 90 grams (6 tablespoons) sugar
   

 Method

1.  Preheat oven to 160C (320F). Position rack in the center of oven.  Set aside six ramekins (size: 8oz/240ml) and baking pan large enough to comfortably fit all six ramekins inside of it. 
    
2. Measure all ingredients.
    
3. Combine cream, milk and salt in a saucepan. Bring to simmer over medium heat. Remove from heat, stir in vanilla and set aside.
    
4. In a separate, heavy saucepan, combine 200 grams (1 cup) sugar and water. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns a light amber, about 10 minutes.  As the syrup cooks, dip a pastry brush in cold water and brush down the sugar crystals that form on the inside of the pan to prevent sugar crystallization. Allow the syrup to bubble and swirl the pan occasionally so that syrup caramelizes evenly.
    
5. When the syrup turns amber, immediately and quickly pour it into the ramekins, tilting them so the caramel swirls and coats the inside.  Work quickly as the caramel will cool and harden almost as soon as it hits the dish.  Set ramekins into a large metal or ceramic baking pan with sides.
    
6. In a clean bowl, whisk eggs, egg yolks and 90 grams/6 tablespoons sugar until blended. Gradually and gently whisk milk-cream mixture into egg mixture in a steady but slow stream, making sure to stir continuously until well mixed and to prevent the egg from curdling.  Whisk only until combined to avoid creating lots of foam.
    
7. Using a ladle, pour the custard mixture through a small sieve into the caramel-lined ramekins, dividing evenly.
    
8. Carefully pour hot water into the baking pan (avoiding the ramekins!) unit the water reaches halfway up the side of the ramekins. Cooking the flan in this water bath (or bain-marie) avoids burning the caramel and allows for a more uniform cooking process of the custard.
    
9. Place the baking pan in the oven and bake until centers of flans are gently set, but still jiggly, about 30-40 minutes. Check with a knife inserted just off-center into one of the ramekins; if the knife comes out clean, the flan is ready.  Do not overcook or the flan will have “bubbles” on the sides and a curdled texture.
    
10. Remove the baking pan from the oven and carefully take the ramekins out of the hot water using oven mitts.  Be careful as the ramekins are very hot.  
     
11. Let flans cool to room temperature, then place in the refrigerator for 2 hours (or overnight) before serving. Leave flans in ramekins until ready to serve.
     
12. To serve, run a small, sharp knife around the edge of each ramekin to loosen the custard.  Invert each ramekin onto a small plate, allowing the flan to drop out and the caramel sauce to flow over the custard.
     
13. Flan can be made 2 days ahead and stored well wrapped in the refrigerator.

Note: This recipe is adapted from a May 1992 Bon Appetit recipe called The Perfect Flan.

Published: 3 January 2021