Smoother than that one-liner someone just sent you on Tinder.
Preheat oven to 325°. Stir 1/4 cup sugar and 2 Tbsp. water in a medium heavy saucepan over medium-low heat until sugar dissolves. Increase heat and boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is medium-dark amber, 5–6 minutes. Working quickly, divide caramel among ramekins, coating bottoms evenly. Let cool until hard.
Gently whisk remaining 1/3 cup sugar and eggs in a medium bowl. Add cream, half-and-half, and vanilla; gently whisk to combine . Let sit until sugar dissolves, about 5 minutes. Strain through a fine-mesh sieve set over a medium pitcher to eliminate air pockets. Place ramekins in a roasting pan lined with a kitchen towel; place pan on a large rimmed baking sheet. Divide custard among ramekins. Pour hot water into roasting pan to reach a little more than halfway up sides of ramekins. Cover pan with foil, crimping to seal. Carefully transfer to oven; cook for 25 minutes. Rotate pan. Cook until custard is set but center still jiggles when dish is nudged, 20–25 minutes longer.
Uncover roasting pan. Let flan cool in pan for 30 minutes. Remove ramekins and let cool completely. Cover with plastic; chill overnight.Nutritional ContentOne serving contains: Calories 260 Fat 21 Saturated Fat 12 Cholesterol 140 Carbohydrates 17 Dietary Fiber 0 Total Sugars 14 Protein 4 Sodium 140
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