Classic Vanilla Flan

Instructions

1. Set your oven to 325°F and arrange 8 ramekins in a large roasting pan. They should fit comfortably with space between them — you'll be adding water later.
2. Stir together 1 cup sugar and water in a heavy-bottomed saucepan, then stop stirring completely. Cook over medium heat, watching as the sugar dissolves and eventually turns deep amber — this takes patience and focus, as it can go from perfect to burnt quickly.

   ⏱ 8 min
3. Working fast while the caramel is still liquid, pour equal amounts into each ramekin and immediately tilt them to coat the bottoms evenly. The caramel will harden as it cools, creating your golden base.
4. Warm the milk and cream together in a saucepan over medium heat until you see steam rising and tiny bubbles forming around the edges. Don't let it boil — just get it hot enough to feel the heat when you hold your hand above it.
5. Beat the eggs, egg yolks, remaining sugar, vanilla, and salt together in a large bowl until the mixture is completely smooth and pale yellow. The extra yolks give this flan its signature richness.
6. Pour the hot milk mixture into the egg mixture very slowly, whisking constantly to prevent the eggs from scrambling. Then strain everything through a fine-mesh sieve to catch any bits that might have formed despite your careful whisking.
7. Ladle the custard mixture over the hardened caramel in each ramekin, filling them about three-quarters full. Place the roasting pan in the oven, then carefully pour hot water around the ramekins until it reaches halfway up their sides.
8. Bake until a thin knife inserted just off-center comes out clean — the center should still have the slightest wobble when you gently shake a ramekin. This gentle cooking in the water bath is what creates the silky texture.

   ⏱ 45 min
9. Lift the ramekins from the water bath using tongs and let them cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight — the flan needs this time to fully set and develop its flavors.

   ⏱ 4 hrs
10. To unmold, run a thin knife around the edge of each ramekin to loosen the flan. Place a dessert plate upside down over the ramekin, then quickly flip both together. Give it a few seconds, then lift the ramekin — the flan should release with its caramel flowing down the sides.