Print

Flan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Flan is a silky, creamy custard dessert with a rich caramel top that melts in your mouth with every bite. It’s a show‑stopping dessert that feels elegant and nostalgic, with just a few simple ingredients needed to create a beautiful glossy finish.

Ingredients

  • For the caramel:
  • ½ cup granulated sugar
  • 2‑3 Tbsp water (optional, to help dissolve the sugar)—this helps the sugar melt evenly without burning.
  • For the custard:
  • 4 large eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • ½ cup whole milk (or light cream for a richer version)
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325 °F (163 °C).
  2. Make the caramel: In a saucepan over medium heat, melt the granulated sugar (and water if using) without stirring—just swirl the pan occasionally — until it turns a deep golden‑amber color. Be careful: the sugar can burn quickly. Immediately pour the hot caramel into your flan mold or individual ramekins, swirling the bottom to coat evenly. ([turn0search0]turn0search0)
  3. In a large bowl, whisk the eggs gently (avoid creating lots of foam). Add the sweetened condensed milk, evaporated milk, whole milk (or cream), vanilla extract, and a pinch of salt. Whisk until smooth and well combined. Strain the mixture through a fine‑mesh sieve into a pitcher to ensure extra smooth texture. ([turn0search3]turn0search3turn0search2)
  4. Pour the custard mixture over the set caramel in the mold or ramekins.
  5. Place the mold into a larger baking pan. Pour hot water into the outer pan so it comes about halfway up the sides of the mold—this water bath ensures gentle, even cooking. ([turn0search4]turn0search4turn0search2)
  6. Bake for about 50‑60 minutes (for a large mold) or until the custard is just set but still jiggles slightly in the center when gently shaken. ([turn0search0]turn0search2)
  7. Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight—it develops better flavor and texture when chilled. ([turn0search5])
  8. To serve, run a thin knife around the edge of the mold, place a serving plate on top, and invert sharply so the flan comes out and the caramel sauce flows over the custard beautifully.

Notes

  • Caramel color matters: a deeper amber gives a richer, slightly bittersweet finish; but be careful not to burn it. ([turn0news19]turn0news19)
  • The water bath (bain‑marie) prevents the custard from curdling or cracking, giving that smooth texture that flan is known for. ([turn0search18]
  • You can make the flan ahead of time – it keeps well in the fridge for up to 4 days, covered. Just unmold when you’re ready to serve. ([turn0search5]
  • Variations: Infuse the milk with orange zest, cinnamon stick, or espresso for extra depth; swap in coconut milk or rum for a twist. ([turn0search5]

Nutrition

Find it online: https://recipesbyliza.com/flan-recipe/