Here is a recipe for flan (courtesy of Bon Appetit) that I recently made with a few minor changes that made it ‘oh so silky.’ Rather than baking it onto a plate, this flan is molded into ramekins for even portioning. I have marked each change I made with an asterisk (*). I have made this recipe two times. While accidentally using different portions of the creams (rather than equal parts as the original recipe called for), I found that the ‘mistake’ I made actually made the flan even more creamy.
‘The Smoothest Flan’
*6 Tbsp. plus 1/3 cup sugar
2 large eggs
*1 1/2 cup heavy cream
*1/2 cup half-and-half
1 1/2 teaspoons vanilla extract
Six 4-ounce ramekins
Preheat oven to 325°. Stir 6 Tbsp. sugar and 3 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan until caramel is medium-dark amber, 5–6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard.
Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine (do not aerate). Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets.
Place ramekins in a roasting pan; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20–25 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight.
When ready to serve, unmold flans onto plates. *Tip: For quick and easy removal, run a wet knife around flan to loosen before turning onto the plate.