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The Smoothest Flan

From: bonappetit.com
SERVES 6

1/4 cup plus 1/3 cup sugar
2 large eggs
1 cup heavy cream
1 cup half-and-half *
1 1/2 teaspoons vanilla extract

* Note - Half & half translates to half cream, or a blend of whole milk and thick/double cream - the recommended proportions vary from equal parts to four parts whole milk with one part heavy cream. It should average 10 to 12% fat. Due to its lower fat content than cream, it can't be whipped.

Preheat oven to 325°. Stir 1/4 cup sugar and 2 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, 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 lined with a kitchen towel; 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.

Let stand at room temperature for 10 minutes before serving. Unmold flans onto plates.