Velvety Vanilla Caramel Flan

1. Make the Caramel

Pour 1/4 cup of water into a small heavy pot, then sprinkle 3/4 cup of sugar evenly over the top. Place the pot over medium-high heat and cook the mixture without stirring, allowing it to caramelize to a rich golden brown. Watch closely, as it can go from perfect to burnt quickly. Once it reaches the desired color, remove the pot from the heat; remember, the caramel will continue to darken even after you take it off the heat.

2. Add Water to Caramel

Carefully pour another 1/4 cup of water into the pot and stir with a wooden spoon. Be cautious, as the mixture will spatter. Once combined, pour the caramel into a 9-inch round glass or ceramic ovenproof dish, swirling it to coat the bottom evenly. Let this cool and harden while you prepare the custard.

3. Prepare the Custard

In a separate heavy saucepan, combine 2 3/4 cups of milk and 1/4 cup of cream. Warm the mixture over medium heat, ensuring it doesn’t boil. Once warm, add 3/4 cup of sugar and 2 teaspoons of vanilla extract, stirring until the sugar dissolves. Remove the saucepan from the heat and let it cool until lukewarm.

4. Combine Eggs and Custard

In a separate bowl, whisk together 3 egg yolks and 3 whole eggs until well combined. Gradually whisk the cooled cream mixture into the egg mixture until smooth and well blended.

5. Bake the Flan

Preheat your oven to 350°F (175°C). Pour the custard mixture into the dish with the hardened caramel. Place this dish inside a larger ovenproof pan and fill the larger pan with warm water until it reaches halfway up the sides of the dish. Cover the flan dish with foil and bake in the preheated oven for 55 minutes to 1 hour. The custard should be set around the sides but still jiggly in the center.

6. Cool and Serve

Once baked, remove the dish from the water bath and let it cool. Run a knife around the edge of the flan to release it from the dish. Cover the dish with a serving platter, then quickly invert it to transfer the flan onto the platter. Tap the dish gently and lift it off, allowing the caramel sauce to flow over the flan.