Flan has roots in both Europe and Latin America. It’s a dessert that has travelled across continents, adapting slightly wherever it goes but always keeping that signature combination of soft caramel and silky custard. While it may look similar to crème brûlée, the difference lies in the topping: instead of a hard, burnt sugar crust, flan has a rich caramel sauce that melts over the custard when it’s turned out.
Make the caramel:Add 1 cup of sugar and the water to a small saucepan over medium heat. Let the sugar melt without stirring, gently swirling the pan until it turns a rich amber colour. Quickly pour the caramel into six ramekins or a single baking dish, tilting them so the caramel coats the base evenly.
Allow it to cool and harden. Prepare the custard:Preheat the oven to 160°C. Warm the milk and cream in a saucepan (just until small bubbles form around the edge).
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In a mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Gradually add the warm milk mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine sieve for an extra smooth texture.
Bake the flan:Pour the custard into the caramel-lined ramekins. Place them in a roasting pan and fill halfway with hot water to create a gentle water bath. Bake for 35–40 minutes, or until the custard is just set but still has a slight wobble in the centre.
Cool completely, then refrigerate for a few hours. To serve, run a knife around the edge, invert onto a plate, and lift away to reveal the glossy caramel topping.
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