This recipe appeared in a 1992 Collectors Edition of Bon Appetit focusing on Spain. There is no better flan! The only adjustment I made to the original recipe is the addition of some lemon zest to give the custard a slight lemon note. I still can’t decide which I prefer, Crème Brûlée or Flan...life should be full of such choices! Which do you prefer?

The Perfect Flan
Serves 6

Ingredients:

• 1 ¾ cups whipping cream

• 1 cup whole milk (do not use low-fat or nonfat)

• Pinch of salt

• ½ vanilla bean split lengthwise (or 2 teaspoons vanilla extract)

• 2-3 teaspoons finely grated lemon zest (optional)

• 1 cup sugar

• 1/3 cup water

• 3 large eggs

• 2 large yolks

• 7 tablespoons sugar

Preparation:
Position the rack in the center of the oven and preheat to 350°F.

1. Combine cream, milk, and salt in a heavy medium saucepan. Add the vanilla: scrape the seeds from the vanilla bean into the cream mixture and add the bean; alternatively, add the vanilla extract. Bring to a simmer over medium heat. Remove from heat and let steep for about 30 minutes.

2. Meanwhile, combine 1 cup of sugar and 1/3 cup of water in another heavy medium saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium-high and cook without stirring for about 10 minutes brushing down the sides of the pan with a wet pastry brush and swirling the pan occasionally until the boiling syrup just begins to turn a deep amber. Be careful not to overcook or the caramel will taste burnt. Quickly pour the caramel into six 3/4-cup ramekins or custard cups covering the bottom of each ramekin. Set the ramekins into a 13x9x2-inch baking pan with an inch of hot water in the bottom. (This will help keep the caramel from setting up too quickly.)

3. Whisk the eggs, egg yolks, and 7 tablespoons sugar in a medium bowl just until blended. Gradually and gently whisk the cream mixture into the egg mixture without creating lots of foam. Pour the custard through a small mesh sieve into a 4 cup measuring cup and then pour, dividing evenly, into the ramekins. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.

4. Bake until the centers of the flans are gently set, about 30 minutes. Check the flans after 30 minutes and shake the baking pan. The flans are done when the center of the flan barely moves when you shake the baking pan. Transfer the flans to a rack and cool. Chill until cold, about 2 hours. Cover with tin foil or plastic wrap and chill overnight. (Can be made 2 days ahead.)

5. To serve, run a small sharp knife around the flan to loosen. Turn over onto a small plate. Shake gently and tap the bottom to release the flan. Carefully lift off the ramekin allowing the caramel syrup to run over the flan. Repeat with the remaining flans and serve.

https://www.epicurious.com/recipes/food/views/the-perfect-flan-1902