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This Flan is a classic for a reason—creamy custard topped with a luscious caramel sauce. It looks fancy but comes together easily, making it the perfect dessert for impressing guests or treating yourself. Just be ready for everyone to ask for seconds!
This flan recipe brings back the best memories for me because it’s something I learned to make with my mom when I was a kid. It’s silky smooth, with a rich caramel layer that perfectly complements the creamy custard. The best part? It’s surprisingly easy to make and tastes just like a dessert you’d order at a fancy restaurant, but right from your own kitchen!
Before You Start
- Caramelizing the Sugar: Keep an eye on the caramel as it turns amber. It can go from perfect to burnt in seconds, so don’t walk away from the stove!
- Smooth Custard: Strain the flan mixture before pouring it over the caramel. This helps remove any egg bits and gives you that silky, smooth texture we all love.
- Water Bath: The bain-marie (water bath) is key to evenly cooking the flan and avoiding cracks. Pour the hot water slowly around the dish to prevent any splashing into your flan.
- Chill Time: Don’t skip the chilling! Letting the flan set in the fridge for at least 4 hours (overnight is even better) helps the flavors come together and makes it easier to slice.
Ingredients You’ll Need
- Granulated sugar: This is for the caramel layer. It gives that deep, rich flavor and beautiful golden color.
- Water: You’ll mix this with the sugar to help it melt evenly while making the caramel.
- Sweetened condensed milk: Makes the flan super creamy and sweet. It’s a must for that classic flan texture.
- Evaporated milk: Adds richness without making the flan too heavy. You can swap it with whole milk in a pinch.
- Whole milk: For extra creaminess and balance. If you’re out of it, half-and-half can work too.
- Eggs: These are the base of the custard, giving structure and that perfect silky texture.
- Vanilla extract: For that extra layer of warmth and flavor. Use the best quality you have!
Start by adding 1 cup granulated sugar and ¼ cup water to a medium saucepan over medium heat. Stir gently until the sugar dissolves. Once it’s all melted, stop stirring and let it cook. Watch closely—when the sugar turns a deep amber color (about 10-12 minutes), immediately pour it into the bottom of a 9-inch round cake pan or flan mold. Tilt the pan to coat the bottom evenly. Let it cool and harden.
Tip: Be careful not to overcook the caramel or it will taste bitter.
While the caramel sets, preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 can of sweetened condensed milk, 1 can of evaporated milk, 1 cup of whole milk, 5 large eggs, and 1 tablespoon vanilla extract. Keep whisking until the mixture is smooth and well combined.
Tip: Strain the mixture through a fine-mesh sieve to catch any egg solids for a super smooth flan.
Pour the flan mixture over the hardened caramel in your prepared pan. Place the flan pan inside a larger baking dish. Carefully pour hot water into the larger baking dish until it reaches halfway up the sides of the flan pan. This water bath helps cook the flan gently and evenly.
Tip: The water bath prevents the flan from cracking or overcooking around the edges.
Place the baking dish in the oven and bake for 60 minutes, or until the flan is mostly set but still has a slight jiggle in the center.
Tip: That jiggle means your flan will be perfectly creamy once chilled.
Remove the flan from the oven and let it cool to room temperature. Then cover it and refrigerate for at least 4 hours, or overnight, to allow the custard to fully set.
When ready to serve, run a knife around the edges of the flan to loosen it from the pan. Place a large serving plate over the top and quickly flip it over to release the flan onto the plate, letting the caramel drizzle over the top. Slice and enjoy!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Flan is a great make-ahead dessert because it needs time to chill and set. You can make it up to 2 days in advance and store it in the refrigerator until you’re ready to serve.
How do I store leftover flan?
Cover the dessert tightly with plastic wrap or transfer it to an airtight container, and store it in the refrigerator for up to 4-5 days. The caramel will continue to infuse the flan with flavor as it sits, making it even more delicious the next day!
Can I freeze flan?
Yes, you can freeze flan! Once it’s completely cooled and set, wrap it tightly in plastic wrap and then foil, or place it in an airtight container. It will keep for up to 1 month in the freezer. Thaw it in the refrigerator overnight before serving.
How do I know when the flan is done baking?
The flan is done when the center is still slightly jiggly but the edges are set. You can also insert a toothpick into the center—if it comes out mostly clean with just a little residue, it’s ready.
What can I substitute if I don’t have a flan mold?
You can use a 9-inch round cake pan, like I did, or any oven-safe dish with similar dimensions. Just make sure it’s deep enough to hold both the caramel and the custard mixture.
What if my caramel hardens before I pour the flan mixture?
No worries! The hardened caramel will melt again during baking, creating that beautiful sauce at the bottom of the flan. So just keep going with the recipe.
More Delicious Desserts
Flan Recipe
Ingredients
For the Caramel:
- 1 cup granulated sugar
- ¼ cup water
For the Flan:
- 14 ounces sweetened condensed milk 1 can
- 12 ounces evaporated milk 1 can
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
Instructions
- In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat, stirring gently, until the sugar dissolves. Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color, about 10-12 minutes. Be careful not to burn the caramel.
- Immediately pour the caramel into the bottom of a 9-inch round cake pan or a flan mold, tilting to evenly coat the bottom. Set aside to cool and harden.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 5 large eggs, and 1 tablespoon vanilla extract until smooth and well combined.
- Pour the flan mixture through a fine-mesh sieve into the caramel-coated pan. This helps remove any egg solids and ensures a smooth custard.
- Place the flan pan inside a larger baking dish. Carefully pour hot water into the larger baking dish to come halfway up the sides of the flan pan. This water bath (bain-marie) helps the flan cook evenly and prevents cracking.
- Bake in the preheated oven for 60 minutes, or until the flan is set but still slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
- To unmold, run a knife around the edges of the flan to loosen it. Place a large serving plate over the flan pan and quickly invert to release the flan onto the plate, allowing the caramel to drizzle over the top.
Tips & Notes:
- Use a water bath (bain-marie) to prevent the flan from cracking and to ensure even cooking.
- Make sure to let the caramel cool and harden before pouring the custard over it.
- Store leftover flan in the refrigerator for up to 4 days, covered tightly to keep it fresh.
- To easily release the flan, run a knife around the edges before inverting it onto a plate.
