Flan

Preheat oven to 350°F (175°C). Position a rack in the center of the oven and place a large roasting pan on it to serve as your water bath.

In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 2 tbsp water. Cook over medium heat without stirring, swirling the pan occasionally, until the sugar turns deep amber (about 8–10 minutes). Watch carefully to avoid burning.

Immediately pour the hot caramel into the 9-inch baking dish, tilting and rotating to coat the bottom and partially up the sides. Set aside to cool and harden slightly (about 2 minutes).

In a large mixing bowl, whisk together the 5 eggs and 1/4 cup sugar until light and pale, about 2 minutes.

Pour the heavy cream and milk into a saucepan and heat gently over medium heat until steaming (do not boil). Remove from heat.

Slowly pour the warm cream mixture into the egg mixture while whisking constantly to avoid cooking the eggs. Whisk until smooth and fully combined.

Stir in 1 tbsp vanilla extract (or your chosen flavoring alternative), 1/4 tsp salt, and any optional flavor infusions (honey, spices, or citrus zest). Mix until fully incorporated.

Pass the custard through a fine-mesh strainer into the prepared baking dish with caramel. This removes any lumps or cooked egg bits for a silky texture.

Set the baking dish into the preheated water bath on the oven rack. Pour hot water into the water bath until it reaches about halfway up the sides of the flan dish.

Bake for 45–50 minutes, until the flan is set around the edges but still has a slight jiggle in the center (about 1 inch in diameter should wobble). The center will continue to set as it cools.

Remove from the oven and water bath. Let the flan cool to room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight.

To unmold, run a thin knife around the edges to loosen. Place a serving plate on top of the dish and invert firmly, letting the flan slide out with the caramel dripping down the sides. Serve chilled or at room temperature.