Flan

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
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Flan is that classic dessert that never goes out of style. It’s creamy, smooth, and topped with a luscious caramel sauce that makes each bite a taste of bliss. Ideal for special occasions or just because you deserve a treat, this flan recipe is a must-try!

Ingredients for Flan

Sugar is the star here, transforming into a beautiful caramel that gives the flan its signature topping. Eggs provide the structure and richness, while sweetened condensed milk adds sweetness and creaminess. Evaporated milk contributes a smooth texture, and whole milk rounds out the custard. Finally, a splash of vanilla extract enhances all the flavors.

Tips & Tricks

  • Always stir the sugar continuously to prevent burning.
  • If the caramel hardens too fast while coating the dish, don’t worry—it will melt as the custard cooks.
  • Ensure the water bath is not too shallow, or it won’t cook evenly.

Serving Suggestions

For a delightful presentation, serve your flan with fresh berries or a dollop of whipped cream. A sprinkle of sea salt can also enhance the caramel flavor. For a unique twist, pair it with a glass of dessert wine like a Moscato or a late harvest Riesling.

Frequently Asked Questions

Can I use a different milk?
Yes, you can substitute whole milk with any milk of your choice, but the texture might vary slightly.
How long will flan keep?
Flan will last in the refrigerator for about 3-4 days, making it a great make-ahead dessert.
What if my caramel is too dark?
Dark caramel can taste bitter. Keep an eye on the color and remove it from heat as soon as it turns golden.

Flan Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While that's heating up, grab a medium saucepan and set it on medium-low heat. Pour in the sugar and keep stirring until it melts and turns a golden caramel color. Make sure to pour it quickly into your 9-inch round baking dish, and tilt the dish to coat the bottom evenly before it hardens.

Next, take a large bowl and whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and whole milk. You want this mixture to be super smooth. Once mixed, pour this custard mixture over the hardened caramel in your baking dish.

Now for the water bath: place your filled baking dish into a larger baking pan. Carefully pour hot water into the larger pan until it reaches about 1 inch up the side of the baking dish. This helps the flan cook evenly. Slide the whole setup into the oven and let it bake for 50-60 minutes. You’ll know it’s done when a knife inserted in the center comes out clean.

Once the flan is baked, take it out of the oven and let it cool to room temperature. Then, pop it in the fridge for at least 4 hours to set completely. When you’re ready to serve, run a knife around the edge to loosen it, and invert it onto a serving plate. Voilà!

Why You'll Love This Recipe

  • Perfectly balanced sweetness and flavor.
  • Simple ingredients that are likely already in your pantry.
  • The caramel sauce is made right in the dish—less mess!
  • Great make-ahead dessert for entertaining.

Ingredients

1 cup granulated sugar
6 large eggs
14 oz can sweetened condensed milk
12 oz can evaporated milk
1 tablespoon vanilla extract
1/2 cup whole milk

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan over medium-low heat, melt the granulated sugar while continuously stirring until it turns a golden caramel color. Pour immediately into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, vanilla extract, and whole milk until smooth.
4. Pour the custard mixture over the caramel in the baking dish.
5. Place the filled baking dish in a larger baking pan. Pour hot water into the larger pan to a depth of about 1 inch, creating a water bath.
6. Carefully transfer to the oven and bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
7. Remove from oven and allow to cool to room temperature. Refrigerate for at least 4 hours before serving.
8. To serve, run a knife around the edges of the flan to loosen it, and invert onto a serving plate.

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