French Vanilla Custard Flan

Method8 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 375°F (about 190°C), with a rack in the middle.

2. 2

   Step 2: In a mixing bowl, beat all 5 whole eggs with all 100 g sugar until combined. Add the teaspoon of pure vanilla extract (1 tsp) and mix.

   Uses 5 large eggs · 100 g granulated sugar · 1 tsp pure vanilla extract

3. 3

   Step 3: Warm all 600 ml milk gently in a saucepan without letting it boil.

   Uses 600 ml 2% milk

4. 4

   Step 4: Gradually pour all of the warm milk into the egg, sugar and vanilla mixture, whisking continuously as you pour, until evenly combined.

   Uses All milk gently warmed in step 3 · The complete egg, sugar and vanilla mixture from step 2

5. 5

   Step 5: Arrange six oven-safe ramekins in a large, deep baking dish that can hold the surrounding water bath. Keep the ramekins upright and leave space for the water between them.

6. 6

   Step 6: Divide all of the custard mixture among the six ramekins. Carefully pour hot water into the surrounding baking dish until it reaches halfway up the sides of the ramekins, keeping water out of the custard.

   Uses All custard mixture combined in step 4 · Hot water as needed for the water bath

7. 7

   Step 7: Bake on the middle rack at 375°F (about 190°C) for 30–35 minutes. Check from 30 minutes: the edges should be set, the top lightly golden and the center should have a slight jiggle when a ramekin is gently moved. Avoid baking until the center is rigid or spongy.

   Bake vanilla custards · 30 minUses All six filled ramekins prepared in step 6

8. 8

   Step 8: Carefully remove the ramekins from the hot water bath and let the custards cool before serving. Garnish with the chosen fresh fruit if desired. If preparing ahead, cover and refrigerate promptly; the author keeps them refrigerated for up to 3 days. Serve chilled or let a portion lose its chill shortly before eating.

   Uses All six custards baked in step 7 · Fresh fruit for garnish, optional