Flan Recipe
Introduction
Imagine cracking a silver spoon into a glistening, amber-topped flan: the thin caramel sheet gives way with a gentle shiver, releasing steam scented with toasted sugar and warm vanilla. The custard beneath is silk — cool, creamy, and just set — luscious against the tongue with notes of sweet milk and egg, a whisper of sea salt rounding the finish. Flan is the kind of dessert that feels like a hug from the inside: nostalgic, comforting, and quietly elegant.
This flan is perfect for holidays and dinner parties when you want a make-ahead dessert that looks and tastes special, or for a slow, cozy weekend when you crave something indulgent without fuss. If you’re assembling a menu and need a sweet finale that pairs beautifully with light, citrusy salads or hearty mains, consider browsing these best appetizer recipes to create a balanced meal that leads beautifully into this silky custard.
At a Glance
- Prep Time: 20 minutes (active)
- Cook Time: 70–80 minutes (baked in a water bath)
- Total Time: ~9–10 hours (includes cooling and overnight refrigeration)
- Servings: 8 (generous slices)
- Difficulty Level: Moderate — basic techniques (caramel and water bath) but attention to timing and temperature is important
Nutrition Highlights
Estimated nutrition per serving (recipe yields 8 servings). Nutrition estimates calculated using USDA FoodData Central values for the ingredients and standard portioning; values are approximate.
- Calories: ~520 kcal
- Protein: ~12 g
- Total Carbohydrates: ~52 g
- Sugars: ~48 g (mostly from sweetened condensed milk and added sugar)
- Total Fat: ~30 g
- Saturated Fat: ~18 g
- Fiber: 0 g
- Notes: This flan is rich in saturated fat and sugar due to heavy cream and sweetened condensed milk; enjoy as an occasional indulgence. For general guidance on dietary limits for saturated fat and added sugars, reputable sources include the Mayo Clinic and government nutrition guidelines.
Why You’ll Love It
This flan sings of indulgence and memory. The contrast between the slightly bitter, nutty caramel and the sweet, creamy custard creates a complex mouthfeel that surprises with each bite. It’s a dessert that travels well through generations: bring it to family gatherings and watch conversations slow as everyone savors the texture. It’s also terrific for entertaining because it can be made the day before — freeing you to enjoy your guests instead of fussing in the kitchen. If you prize flavor with a minimal ingredient list and maximum elegance, this flan delivers.
Preparation Guide
Ingredients
- 3/4 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 14 oz (396 g) can sweetened condensed milk
- 12 oz (354 ml) can evaporated milk
- 1 3/4 cups (420 ml) heavy whipping cream
- 1 1/2 tablespoons vanilla extract
- 5 large eggs (room temperature)
- 1/4 teaspoon fine sea salt
Optional ingredients / substitutions:
- Citrus twist: 1 teaspoon finely grated orange zest added to custard
- Coffee flan: dissolve 1–2 tablespoons instant espresso in the cream
- Lower-fat: replace heavy cream with whole milk (custard will be less rich and slightly looser)
- Dairy-free/vegan: see "Creative Twists" for a vegan version using coconut milk and agar-agar
Equipment notes:
- 9-inch (23 cm) non-stick cake pan or flan mold
- Roasting pan large enough for a water bath
- Blender or whisk and a fine mesh strainer
Step-by-step Instructions
-
Preheat and prepare water bath:
- Preheat oven to 350°F (175°C).
- Bring a kettle or pot of water to a boil so you have hot water ready for the water bath.
-
Make the caramel:
- In a small saucepan, combine 3/4 cup granulated sugar and 1/4 cup water. Heat over medium, stirring gently to dissolve.
- Stop stirring once dissolved; swirl pan occasionally. Cook until syrup turns a deep golden amber (watch closely — it can go from golden to burnt quickly).
- Immediately pour the caramel into the bottom of a non-stick cake pan or flan mold, tilting to coat the base evenly. Set aside to cool and harden.
-
Blend the custard:
- In a blender or large bowl, combine sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt.
- Blend or whisk until completely smooth and homogeneous (about 15–30 seconds in a blender). Avoid whipping in too much air.
-
Strain and pour:
- Optional but recommended: strain the custard through a fine mesh sieve into a measuring cup to remove any chalazae or air bubbles, then gently pour it over the set caramel in the pan.
-
Cover and set up the water bath:
- Cover the pan tightly with aluminum foil to prevent water from splashing into the custard.
- Place the covered pan in a large roasting pan. Carefully pour the hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
-
Bake:
- Bake for 70–80 minutes, or until the custard is set but still slightly jiggly in the center (a gentle wobble is perfect).
- To check doneness, insert a thin knife near the center — it should come out mostly clean with just a bit of custard clinging.
-
Cool and chill:
- Carefully remove the flan pan from the water bath and let it cool on a wire rack to room temperature for about 1 hour.
- Refrigerate (still covered) overnight or at least 6–8 hours for best texture.
-
Unmold and serve:
- To invert, run a thin knife around the flan’s edge to loosen, place a serving platter on top, and invert quickly but carefully.
- Tap gently to release; the caramel will flow over the custard.
Practical tips:
- Avoid overmixing or whipping air into the custard — air bubbles make the texture less silky.
- Covering the pan with foil helps prevent a skin from forming and keeps moisture out.
- Don’t be alarmed if the caramel cracks when pouring the hot liquid — it will re-liquefy and form the sauce as it rests.
Serving Suggestions
- Classic: Serve plain, sliced, with the caramel pooled around each piece.
- With fresh fruit: Top with sliced strawberries, raspberries, or a few segments of orange to cut the richness.
- Coffee or dessert wine: Pair with espresso or a light dessert wine to balance sweetness.
- As part of a dessert board: Offer small flan slices alongside biscotti, fresh berries, and whipped cream for variety. For party menus, consider pairing with savory starters — see a curated list of appetizers at this 35 best appetizer recipes to build a seamless meal flow.
- Plating tip: Serve chilled but not ice-cold so the caramel is slightly fluid and the custard is luxuriously creamy.
Storage Instructions
- Room temperature: Once baked and cooled but before refrigeration, do not leave the flan at room temperature for more than 2 hours for food safety.
- Refrigeration: Store covered in the refrigerator for up to 3–4 days. Keep it tightly wrapped or in an airtight container to prevent absorption of odors.
- Freezer: Flan can be frozen, but texture will be affected (it may become watery or grainy on thawing). If you must freeze, wrap tightly and store up to 1 month; thaw in the refrigerator overnight and re-chill before serving.
Pro Tips & Tricks
- Eggs at room temperature blend more smoothly and help prevent cracks in the custard.
- The trick to a silky flan is gentle, even baking: the water bath moderates oven temperature and prevents curdling.
- Use a light-colored pan for the caramel step to better judge the sugar’s color as it cooks.
- If your caramel hardens into clumps when poured, don’t panic — it will melt again when hot custard is added; simply swirl to incorporate.
- For an ultra-smooth finish, strain the custard before baking to remove any foam or strings from the eggs.
Creative Twists
- Citrus-Flamed Caramel: Add 1 teaspoon finely grated orange zest to the caramel as it cools for a bright citrus note.
- Coffee-Infused Flan: Dissolve 1–2 tablespoons instant espresso in the cream before blending for a mocha-flavored custard that pairs beautifully with chocolate.
- Vegan Coconut Flan (dairy-free): Replace condensed and evaporated milk with sweetened coconut milk or a blend of coconut cream + coconut condensed milk, use 1 teaspoon agar-agar (per package instructions) heated to activate, and swap eggs for a cornstarch/tapioca starch thickener. Note: texture will differ from traditional flan but yields a pleasant custard-like dessert.
- Chocolate Flan: Melt 3–4 oz dark chocolate into the warmed cream before combining; strain and bake as directed for a rich chocolate custard.
All Your Questions Answered
Q: Can I make flan without a water bath?
A: It’s possible in a very low and steady oven, but the water bath ensures even cooking and prevents curdling — highly recommended.
Q: Why did my flan turn out rubbery?
A: Overcooking or high oven temperature causes a rubbery texture. Bake until just set with a slight wobble in the center and use the water bath.
Q: Can I reduce the sugar or use sugar substitutes?
A: Reducing the granulated sugar for the caramel will change color and flavor. You can experiment with less sugar, but the sweetened condensed milk contributes much of the sweetness. For sugar-free alternatives, consider specialty condensed milk substitutes, but expect a change in texture and flavor.
Q: How long can I make it in advance?
A: Make it up to 48 hours ahead; it actually tastes better after fully chilling overnight.
Q: What’s the best way to fix a grainy texture?
A: If graininess comes from overcooked eggs, there’s little to reverse it. Next time, blend gently, strain, and avoid high heat and overbaking.
Conclusion
I hope this flan becomes a go-to dessert in your repertoire — comforting, showstopping, and perfect for sharing. If you want another straightforward flan technique with even fewer ingredients, check out this reliable guide to an Easy Homemade Flan Recipe (Only 5 Ingredients!). For a deeper, step-by-step approach and beautiful photography to guide each stage, I also recommend the Homemade Flan Recipe – Preppy Kitchen. Share your photos and notes — I’d love to hear how your flan turns out.
Print
Flan Recipe
- Total Time: 600 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic Flan that is rich, creamy, and topped with a silky caramel layer, perfect for any occasion.
Ingredients
- 3/4 cup granulated sugar (for caramel)
- 1/4 cup water (for caramel)
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 3/4 cups heavy whipping cream
- 1 1/2 tablespoons vanilla extract
- 5 large eggs (room temperature)
- 1/4 teaspoon fine sea salt
- Optional: 1 teaspoon finely grated orange zest or 1–2 tablespoons instant espresso
Instructions
- Preheat oven to 350°F (175°C) and prepare a hot water bath.
- In a saucepan, combine the sugar and water. Heat to dissolve, then cook until golden amber for caramel.
- Pour caramel into a non-stick cake pan and let cool.
- Blend the condensed milk, evaporated milk, cream, vanilla, eggs, and salt until smooth.
- Strain the mixture, if desired, and pour over the cooled caramel.
- Cover the pan with foil and place in a roasting pan filled with hot water halfway up the sides.
- Bake for 70–80 minutes until just set in the center.
- Cool on a wire rack and refrigerate overnight.
- To unmold, run a knife around the edges, invert onto a platter, and serve.
Notes
Enjoy in moderation as this flan is rich in sugars and saturated fats. Consider pairing with fruit or coffee.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 210mg
