Car-mel or car-a-mel? We don't care how you pronounce it, we just want you to add more.
When you usually think of dessert for one, it’s something microwaved in a mug or a precious, portioned miniature. But I don’t want a sensible cupcake or tiny pie, I want something I can eat entirely, all on my own. This flan fits the bill. With deep, dark caramel to take the edge off, it’s never too rich or cloying. I even take it one step further byshare—this baked custard can easily slice into sturdy wedges to feed a crowd.
Flan is really all about the caramel. Sure, when made right, the custard will be creamy and rich without being dense or heavy, with a little jiggle that melts in your mouth. But the sharp acidity and smokiness of burnt sugar are at the forefront, and I look at the custard as just a vehicle to put the maximum amount of caramel into my body.
There’s more than one way to make a caramel. Some methods melt sugar completely dry—a fast route for a skilled sugar master—while others give the sugar a little nudge in the right direction with a splash of water. I prefer the safety net a splash of water gives me, especially with such a small quantity of caramel, where the extra time is hardly a game changer.
Now, don’t wash that pot just yet—there’s still good flavor in there! To top out the caramel-ness of this dish, I also caramelize the sugarthe custard. In the same pot I add some more sugar and cook, but this time to a more conservatively caramelized stage, so it’s sweet enough to flavor the custard. Once it’s fully taken on a sunset hue, I add toasted milk and cream—but the clean, cool flavor of fresh dairy will do just as well.
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