Prepare the caramel

1. In a saucepan, combine sugar and water. Cook over medium heat without stirring until the syrup turns a deep golden-amber (about 5-7 minutes).
   ½ cup sugar, ¼ cup water
2. Immediately pour into your flanera (or ramekins), tilting to coat the bottom evenly.
3. Set in the freezer just until firm (about 20 min). Before filling, let the caramel lose its icy chill (2–5 minutes on the counter) so hot custard doesn’t sputter and pit the surface.

Make the custard

1. In a bowl, whisk the eggs gently until homogenous (avoid foam).
   4 eggs
2. In a pot, warm milk, cream, sugar, and vanilla to about 180°F (82°C)—do not boil.
   ¾ cup sugar, 1 ½ cups milk, 1 ½ cups heavy cream, 1 tbsp vanilla extract
3. Temper: slowly whisk in ½ cup at a time of the hot milk mixture to the eggs. Then stir in the rest. Cautious not to mix in any air.
4. Strain once through a fine mesh sieve into a bowl. Skim any surface bubbles.
5. It’s fine if the tempered egg mixture sits while the caramel sets—room temp is perfect. If you’re delayed more than ~1 hour, refrigerate; you can use it cold (just bake a few minutes longer).

Fill and set up the water bath (bain-marie)

1. Preheat oven to 350°F (175°C).
2. Pour custard over the set (not icy) caramel.
3. Place the flanera (lid on) or ramekins (uncovered) in a deep pan. Add very hot water to come ½–⅔ up the sides. Keep the bath at a gentle simmer, not a vigorous boil.

Bake times

In a 1.5-quart metal flanera with lid

1. Start checking at 55–60 minutes; typical finish is 55–70 minutes.
2. At higher elevation (Colorado), expect ~70–85 minutes.
3. Near the end, briefly lift the lid and dab off any condensation so drops don’t mar the top.

In individual ramekins (no lid)

1. 30–40 minutes, depending on ramekin size and starting custard temperature.

How to check doneness

1. Most reliable—thermometer: open carefully away from you (steam!), insert an instant-read into the center. Pull at 175°F (79–80°C). If <170°F (77°C), give it more time; ≥180°F (82°C) risks curdling.
2. Jiggle test: edges set, with a tight Jell-O wobble in a small circle at the center.
3. Knife/toothpick: near-center should come out mostly clean; a light custard smear is fine.

Cool and unmold

1. Turn off the oven and let the flan rest in the hot water bath 10–15 minutes.
2. Remove to a rack and cool to room temp. Refrigerate at least 4 hours (overnight is best).
3. To unmold, run a thin knife around the edge. Dip the base in hot water for 10–20 seconds, cover with a plate, and invert. Tap gently to release—the caramel will flow over the custard.