A silky custard base of eggs and cream sets beneath a deep amber caramel that turns glassy and pools into sauce the moment you unmold it. The vanilla and a touch of salt round out the sweetness, giving every spoonful that classic, rich flan flavor without ever feeling heavy. Baking it in a gentle water bath is what gives the custard its signature tremble — smooth, dense, and never rubbery when you slice into it. Chilling it overnight lets the caramel fully seep into the top layer, so each bite comes with that glossy, faintly bitter-sweet contrast. This is a dessert built for make-ahead entertaining, and it's a lovely centerpiece for a vegetarian table. Simple pantry staples do all the heavy lifting here, proving you don't need anything fancy to pull off a bakery-worthy finish.
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Preheat the oven to 325°F (165°C). Place a 9-inch round cake pan or pie dish in a large roasting pan and set aside.
Combine 1 cup granulated sugar and 3 tbsp water in a medium saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 10–12 minutes. Watch closely once it begins to color, as it can darken quickly.
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