Flan Recipe

Flan is a silky, creamy custard dessert with a rich caramel top that melts in your mouth with every bite. It’s a classic in many Latin and European cuisines, and I love making it when I want a show-stopping dessert that feels both elegant and nostalgic. With just a few simple ingredients, I end up with a beautiful, glossy flan that looks like it came from a fancy bakery—but it’s all homemade.

Why You’ll Love This Recipe

I love this recipe because it’s simple, reliable, and surprisingly easy to pull off. The smooth custard contrasts perfectly with the deep, amber caramel sauce, and it’s always a hit at gatherings. I can make it ahead of time, which makes entertaining easier, and it keeps well in the fridge for a few days. It’s rich without being heavy and sweet without being overwhelming—a perfect balance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the caramel:

• Granulated sugar
• Water (optional, to help dissolve the sugar)

For the custard:

• Eggs
• Sweetened condensed milk
• Evaporated milk
• Whole milk (or cream, for a richer version)
• Vanilla extract
• Pinch of salt

Directions

1. I start by making the caramel. I heat the sugar (and a splash of water if using) in a saucepan over medium heat until it melts and turns a deep golden color. I carefully pour the hot caramel into the bottom of my flan mold or ramekins, swirling to coat the bottom evenly.
2. In a large bowl, I whisk the eggs gently (not too frothy), then add the condensed milk, evaporated milk, whole milk, vanilla, and salt. I whisk everything together until smooth.
3. I strain the custard mixture through a fine sieve into a pitcher to ensure a silky texture.
4. I pour the custard over the hardened caramel in the mold(s).
5. I place the flan dish in a larger baking pan, then pour hot water into the outer pan to create a water bath.
6. I bake at 325°F for about 50–60 minutes, or until the flan is just set with a slight jiggle in the center.
7. I cool the flan completely, then refrigerate it for at least 4 hours (or overnight) before unmolding.
8. To serve, I run a knife around the edge and invert it onto a plate—the caramel flows over the custard beautifully.

Servings and timing

This recipe makes about 8 servings. It takes 20 minutes to prep, 50–60 minutes to bake, and at least 4 hours to chill, so I usually make it a day ahead for best results.

Variations

Sometimes I infuse the milk with orange zest, cinnamon stick, or espresso for added depth. I’ve also made coconut flan by swapping some of the milk for coconut milk, or added a splash of rum for a boozy twist. For individual servings, I use ramekins instead of a large mold and reduce the baking time slightly.

Storage/reheating

I store flan in the fridge, covered, for up to 4 days. It’s best served cold or at room temperature. I don’t reheat flan—it’s meant to be chilled and enjoyed as-is. If I’m prepping in advance, I keep it in the mold until just before serving.

FAQs

Can I make flan without a water bath?

It’s possible, but I always use a water bath for even cooking and to prevent the custard from curdling or cracking.

How do I know when the flan is done?

The center should jiggle slightly, like gelatin. If it’s too firm, it may be overbaked. I also check with a knife—it should come out clean near the edge.

Why did my caramel harden too quickly?

That’s normal—once it cools in the mold, it will harden. It softens again during baking and turns into a syrup when chilled.

Can I use only condensed milk?

I don’t recommend it. The balance of condensed milk, evaporated milk, and whole milk gives the flan its signature creamy yet light texture.

How do I prevent bubbles in the custard?

I mix the custard gently to avoid incorporating too much air, and I strain it before pouring it into the mold for an ultra-smooth result.

Conclusion

Flan is one of those classic desserts that feels luxurious but is actually very simple to make. I love the contrast between the silky custard and the deep caramel, and how beautifully it turns out with just a handful of ingredients. Whether I’m serving it at a dinner party or enjoying a quiet moment with a spoonful straight from the fridge, flan always delivers that perfect, elegant sweetness.

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