How to Make Flan: Silky Smooth Crème Caramel Recipe!

Instructions:

1. Combine sugar and water in a saucepan. Cook over medium heat, swirling (not stirring) until a deep amber caramel forms.
2. Immediately pour the hot caramel evenly into the bottom of the ramekins or cake pan. Be careful; it's hot!
3. In a saucepan, heat the milk, cream, and vanilla bean (or extract) until just simmering. Remove from heat and let steep for 10 minutes.
4. In a separate bowl, whisk together the eggs and sugar until pale and slightly thickened.
5. Slowly drizzle the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
6. Strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
7. Pour the strained custard evenly into the caramel-lined ramekins or cake pan.
8. Place the ramekins/pan in a larger baking dish. Fill the baking dish with hot water, coming halfway up the sides of the ramekins/pan. Cover loosely with foil.
9. Bake in a preheated oven at 325°F (160°C) until the custard is set around the edges but still slightly jiggly in the center.
10. Remove from the water bath and let cool completely at room temperature. Then, chill in the refrigerator for at least 2 hours, or preferably overnight.
11. Run a thin knife around the edge of each ramekin/pan. Invert onto serving plates. The caramel will drizzle over the custard.