Recipe
I can confidently say that this homemade flan recipe is the ultimate dessert—creamy, smooth, and downright irresistible. What sets it apart? A perfectly caramelized sugar topping that melts into a silky sauce and a custard base made with just the right balance of eggs, milk, and vanilla.
I’ve made this countless times, and it never fails to impress—whether it’s for a dinner party or just treating myself. Imagine this: a velvety bite that dissolves on your tongue with just the right sweetness, leaving you craving another spoonful.
Trust me, once you try this, store-bought flan will never compare. Plus, it’s easier to make than you’d think—no fancy techniques, just simple ingredients and a little patience. Let’s get started and create something magical.
Ingredients
The key to a silky-smooth flan lies in quality ingredients—don’t cut corners here. Fresh dairy and real vanilla make all the difference, but we’ve got smart swaps if you’re in a pinch.
For the Caramel:
– Granulated sugar (1 cup) – The only option here; it melts evenly and creates that glossy, bitter-sweet layer. No substitutes!
For the Custard:
- Whole milk (2 cups) – Higher fat = creamier texture. In a bind, half-and-half works, but avoid skim milk.
- Sweetened condensed milk (1 can, 14 oz) – Non-negotiable for that signature richness.
- Eggs (5 large) – Fresh, room-temperature eggs blend smoother. Don’t sub with egg whites—yolks add velvety depth.
- Vanilla extract (1 tsp) – Pure extract, not imitation. For a twist, try a split vanilla bean.
- Salt (pinch) – Balances sweetness; skip at your own risk.
Pro Tip: Warm your milk slightly before mixing to prevent curdling—just don’t let it boil!
Garnish with fresh berries or mint for a pop of color.
How to Make the Best Classic Caramel Flan Recipe
- Preheat the oven to 325°F (160°C). This guarantees the oven is at the right temperature when you’re ready to bake, preventing undercooked or overcooked flan.
- Prepare the caramel sauce. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water. Cook over medium heat, swirling occasionally (do not stir), until the sugar dissolves and turns a deep amber color.
Immediately pour the caramel into your baking dish and swirl to coat the bottom evenly. Be careful—caramel is extremely hot!
– Make the custard mixture. In a large bowl, whisk together 4 eggs until smooth. Add 1 can (14 oz) of sweetened condensed milk, 1 can (12 oz) of evaporated milk, 1 teaspoon of vanilla extract, and a pinch of salt.
Mix until fully combined but avoid overmixing, which can create air bubbles in your flan.
- Strain the custard. Pour the mixture through a fine-mesh sieve into the caramel-coated baking dish. This removes any lumps and guarantees a silky-smooth texture.
- Create a water bath. Place the baking dish inside a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the baking dish.
This gentle, even heat prevents the flan from curdling or cracking.
- Bake for 50–60 minutes. The flan is done when the edges are set but the center still jiggles slightly when gently shaken. Avoid overbaking, which can cause a rubbery texture.
- Cool and refrigerate. Let the flan cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
This allows it to fully set and makes it easier to unmold.
– Unmold the flan. Run a knife around the edges of the dish to loosen the flan. Place a serving plate upside down on top of the dish and quickly flip to release the flan.
The caramel sauce will drizzle over the top. Serve chilled and enjoy!
Nutrition
Flan is a delicious dessert that is surprisingly simple to make at home. Understanding its nutritional content can help you enjoy it as part of a balanced diet.
| Nutrition | Per Serving (1 slice) |
|---|---|
| Calories | 250 kcal |
| Total Fat | 8g |
| Saturated Fat | 4.5g |
| Cholesterol | 100mg |
| Sodium | 80mg |
| Total Carbohydrates | 38g |
| Sugars | 34g |
| Protein | 6g |
Chef Tips
To guarantee your flan turns out perfectly every time, I recommend browning the sugar evenly when making the caramel. Don’t rush it—low heat prevents burning.
Strain the custard mixture to remove air bubbles for a silky texture.
Bake in a water bath to maintain gentle cooking.
Let it cool completely before refrigerating overnight.
These small steps make a big difference in flavor and consistency.
Frequently Asked Questions
Can I Use a Different Type of Milk?
Yes, I can use a different type of milk. I’ve swapped whole milk with almond or coconut milk before and it worked fine. The texture might vary slightly, but the flavor will still be delicious.
What if I Don’T Have a Water Bath?
If I don’t have a water bath, I’ll place my flan dish in a larger baking pan, then carefully pour hot water into the pan until it reaches halfway up the flan dish, ensuring even cooking.
How Do I Prevent Bubbles in the Flan?
I pour the custard mixture slowly into the pan to avoid bubbles. Then I tap the pan gently on the counter to release any trapped air. Straining the mixture beforehand helps, too. That’s how I keep it smooth.
Can I Make Flan Without an Oven?
Yes, I can make flan without an oven. I’ll use a stovetop method—just simmer water in a pan, place my flan dish inside, cover it, and let it steam until set. It’s easy and works great.
Why Did My Caramel Turn Grainy?
Your caramel turned grainy because it likely crystallized. I’d say you didn’t dissolve the sugar completely or stirred it too much while cooking. Next time, gently swirl the pan and avoid stirring to keep it smooth.
