Silky custard meets deep amber caramel in this timeless flan, built from simple pantry staples like whole milk, heavy cream, and eggs whisked into a smooth, sweet base. The caramel gets cooked low and slow until it turns the color of dark honey, then lines the pan so it can flow over the top as a glossy sauce once everything is unmolded. A gentle water bath keeps the custard from cracking, giving you that classic slow, uniform wobble and a perfectly creamy texture from edge to center. Chilled overnight, it slices clean and cold, with just a hint of vanilla and salt rounding out the sweetness. This one is a natural fit for a vegetarian table, whether you're serving it after a weeknight dinner or as the finale to a bigger spread. It's the kind of make-ahead dessert that looks impressive but only asks for a handful of ingredients and a little patience.
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Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan on a flat surface near the stove.
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture comes to a boil, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly. Immediately pour the caramel into the cake pan and tilt the pan to coat the bottom evenly. Set aside to harden, about 5 minutes.
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