A bad flan is very bad thing. Corn syrup-based sauces, curdled eggs, and imitation vanilla are enough to turn a first-time flan-eater into a lifelong custard-hater. But a good flan, the silken alchemy ...

This rich custard cooked in a soufflé dish, unmolded, and topped with caramel is a sure crowd-pleaser. The delicate part is the cooking; the flan is cooked in a water bath that should not boil. If it ...