Flan
4.7
(150)
The velvety texture of these individual caramel flans will end any occasion with an elegant accent. A globe-trotting dish with roots in ancient Rome, this creamy custard can take several forms, depending on where in the world you are. This sweet version (yes, some flans are savory) follows the style of Spanish flan recipes, calling for whole milk and heavy cream blended with whole eggs and egg yolks—not the evaporated milk or sweetened condensed milk found in some versions or the cream cheese found in others.
So what’s the difference between flan and similar custard desserts? If you’re thinking crème caramel, the truth is: not much. Both desserts comprise custard baked in a water bath and flipped onto a serving plate to reveal a silky, drippy caramel sauce. Crème brûlée, baked custard with a crackly hardened caramel surface, reverses the order. Meanwhile, panna cotta skips the eggs (and the caramel), relying on the setting power of gelatin.
This simple flan recipe is wonderfully versatile. If vanilla beans are out of your budget, substitute with 1½ tsp. vanilla extract or paste (no need to steep). Or add in other flavors, like ½ tsp. almond extract or 1 tsp. lemon or orange zest, or espresso powder.
These flans can be made up to 2 days before you plan to serve them, making this one of the best desserts to close out a dinner party. Any roasting pan or deep baking dish will work for the water bath, or you could divide the ramekins among a few round cake pans—just make sure to leave room between each cup. Place the baking dish on the oven rack and then fill it with hot water. If you add water to the pan before moving it, you risk sloshing water into your custards, which could ruin their texture.
Recipe information
Total Time
1 hour 20 minutes, plus chilling
Yield
6 servings
Ingredients
Preparation
Step 1
Whisk 1¾ cups heavy cream, 1 cup whole milk, and ⅛ tsp. kosher salt to combine in a heavy medium saucepan. Scrape seeds from ½ vanilla bean, split lengthwise, into cream mixture; add bean. Bring just to a simmer over medium heat; remove from heat and let steep 30 minutes.
Step 2
Meanwhile, stir 1 cup (200 g) sugar and ⅓ cup water in a clean heavy medium saucepan over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six ¾-cup ramekins or custard cups. Using oven mitts as an aid, immediately tilt each ramekin to coat sides. Set ramekins in 13x9x2" baking pan.
Step 3
Position rack in center of oven; preheat oven to 350°F. Whisk 7 Tbsp. (88 g) sugar with 3 large eggs plus 2 large egg yolks in a medium bowl just until blended. Gradually and gently whisk warm cream mixture into egg mixture without creating lots of foam. Pour custard mixture through a fine-mesh strainer into prepared ramekins, dividing evenly (custard will fill ramekins; discard vanilla bean pod). Pour enough hot water into baking pan to come halfway up the outsides of ramekins.
Step 4
Bake until edges of flans are set but centers still have some jiggle, about 40 minutes. Transfer flans to a wire rack and cool. Chill (uncovered) until cold, about 2 hours. Cover and chill overnight.
Step 5
Run a small sharp knife or offset spatula around edge of flan to loosen. Turn over onto a plate. Shake gently to release flan. Carefully lift off ramekin, allowing golden brown caramel syrup to run over flan. Repeat with remaining flans and serve.
Do ahead: Flans can be made up to 2 days ahead; keep refrigerated in ramekins.
Editor’s note: This flan recipe was first printed in the May 1992 issue of ‘Bon Appétit’ as ‘The Perfect Flan.’ Head this way for more of our favorite make-ahead desserts →
Recipe notes
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