The velvety texture of these individual caramel flans will end any occasion with an elegant accent. A globe-trotting dish with roots in ancient Rome, this creamy custard can take several forms, depending on where in the world you are. This sweet version (yes, some flans are savory) follows the style of Spanish flan recipes, calling for whole milk and heavy cream blended with whole eggs and egg yolks—not the evaporated milk or sweetened condensed milk found in some versions or the cream cheese found in others.
So what’s the difference between flan and similar custard desserts? If you’re thinking crème caramel, the truth is: not much. Both desserts comprise custard baked in a water bath and flipped onto a serving plate to reveal a silky, drippy caramel sauce. Crème brûlée, baked custard with a crackly hardened caramel surface, reverses the order. Meanwhile, panna cotta skips the eggs (and the caramel), relying on the setting power of gelatin.
This simple flan recipe is wonderfully versatile. If vanilla beans are out of your budget, substitute with 1½ tsp. vanilla extract or paste (no need to steep). Or add in other flavors, like ½ tsp. almond extract or 1 tsp. lemon or orange zest, or espresso powder.
These flans can be made up to 2 days before you plan to serve them, making this one of the best desserts to close out a dinner party. Any roasting pan or deep baking dish will work for the water bath, or you could divide the ramekins among a few round cake pans—just make sure to leave room between each cup. Place the baking dish on the oven rack and then fill it with hot water. If you add water to the pan before moving it, you risk sloshing water into your custards, which could ruin their texture.