epicurious4.7
Caramel Flan
Our best flan recipe combines sweet caramel syrup, creamy custard, and just the right amount of jiggle. Learn how to make individual flans, here.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 30 min👤 Selma Brown Morrow📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●oven
- ●bowl
- ●strainer
- ●spatula
- ●knife
📝 Preparation Steps
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.
¾ cups heavy cream1whole milk1 cup
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.
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.
large eggs plus 2 large egg yolks3
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.
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 →
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