75 minutes
A traditional creamy dessert with a caramel topping, perfect for concluding any meal with its silky texture.
1. Make the Caramel
In a small, heavy pot, combine water and sugar. Cook over medium heat, swirling the pot if necessary, until the sugar turns golden brown. Carefully add water to stop the cooking process, then immediately pour the caramel into a 9-inch dish, coating the bottom evenly. Allow to cool and harden.
2. Prepare the Custard
In a saucepan, warm milk and cream over medium heat. Add sugar and vanilla extract, stirring until dissolved. In a mixing bowl, whisk together egg yolks and eggs. Slowly pour the milk mixture into the eggs, whisking continuously to combine.
3. Bake the Flan
Preheat the oven to 350°F. Pour the custard over the caramel in the dish. Place the dish in a water bath, cover with foil, and bake for 55 to 60 minutes until the edges are set but the center jiggles gently.
4. Unmold and Serve
Remove the flan from the water bath and cool to room temperature. Loosen the edges with a knife, then invert onto a platter. The caramel will cascade down, creating a topping. Serve the flan.
Cook the flan in a water bath with hot water halfway up the sides of the ramekins, and cover loosely with foil to prevent skin formation and ensure even cooking.
Use a heavy-bottomed saucepan to ensure even heat distribution when cooking sugar for caramel. Gently swirl the pan instead of stirring to prevent crystallization, and pour into ramekins as soon as it reaches a rich amber color.
Ovens vary, so monitor the flan for a slight jiggle in the center. Avoid overbaking as it causes a rubbery texture.
Whisk eggs and sugar thoroughly before gradually adding the dairy. Strain the custard mixture through a fine sieve to remove lumps and consider infusing the milk with vanilla or citrus zest for added flavor.
Allow the flan to cool to room temperature, then refrigerate for at least four hours or overnight. To unmold, run a knife around the edge and dip the ramekin in warm water if needed to release the caramel.
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