Flan Recipe

Prep – Preheat the oven to 350˚F with a rack in the middle and bring a kettle of water to boil for the water bath. Prepare a 9-inch by 2-inch round, non-stick cake pan.

Make the Caramel – In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once it starts to turn golden, swirl the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes. Remove from heat and swirl constantly for another 30 seconds as it turns amber-colored.

Immediately pour melted sugar into your round cake pan and quickly tilt to spread the caramel over the bottom before it sets. Set aside to prepare the custard.

Make the Custard – In a blender, add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed. Strain the mixture through a fine mesh sieve lined with cheesecloth.

Cover the cake pan with a sheet of foil, ensuring the foil doesn’t touch the custard.

Make the Water Bath – Set the cake pan inside of a large roasting pan in the oven. Pour hot water into the roasting pan, at least halfway up the sides of the cake pan.

Bake at 350 for 70-80 minutes. When done, the center should show a stiff jiggle. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Refrigerate for at least 6 hours or overnight.

To Serve – Run a knife around the edges of the pan. Invert the cake onto a rimmed platter. Tap the pan until the cake dislodges. Garnish with berries if desired and serve with extra caramel sauce.