Flan is the ultimate creamy and indulgent dessert with a velvety custard base and a rich caramel topping. It’s a classic treat that feels fancy but is surprisingly simple to make. With just a handful of pantry staples, you can whip up this dessert that’s perfect for dinner parties, family gatherings, or even a sweet weeknight treat.
Don’t let its elegant appearance fool you—flan is easier than you think, and the result is always impressive!
Kitchen Equipment Needed
- 9-inch round baking dish or flan mold
- Large roasting pan
- Saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Strainer (optional, for a smoother custard)
Ingredients
- 1 cup (200g) granulated sugar (for caramel)
- 4 large eggs
- 1 can (14 oz/396g) sweetened condensed milk
- 1 can (12 oz/354ml) evaporated milk
- 1 tsp vanilla extract
Directions
For the Caramel
- Melt Sugar: In a medium saucepan over medium heat, melt the sugar while stirring constantly with a wooden spoon. The sugar will clump before it melts and turns into a golden-brown liquid.
- Pour Caramel: Immediately pour the melted caramel into your baking dish, tilting the dish to coat the bottom evenly. Set aside to let the caramel harden.
For the Custard
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
- Strain (Optional): For an extra smooth custard, pour the mixture through a fine mesh strainer to remove any egg lumps.
- Pour Custard: Pour the custard mixture over the hardened caramel in the baking dish.
Baking the Flan
- Prepare Water Bath: Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish.
- Bake: Bake for 50–60 minutes or until the flan is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- Cool: Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Unmolding the Flan
- Run a knife around the edges of the flan to loosen it.
- Place a large plate over the baking dish and quickly invert the flan onto the plate. The caramel will flow over the flan, creating a beautiful topping.
Prep Time
15 minutes
Cook Time
60 minutes
Chill Time
4 hours
Total Time
5 hours 15 minutes
Nutrition (Per Serving)
- Calories: 230
- Fat: 6g
- Carbohydrates: 37g
- Protein: 6g
- Sodium: 100mg
Expert Tips
- Watch the Caramel: Keep a close eye on the sugar as it melts—caramel can burn quickly. Remove it from the heat as soon as it turns golden brown.
- Avoid Overbaking: Flan continues to cook as it cools, so take it out of the oven while the center still has a slight jiggle.
- Chill Thoroughly: Refrigerating the flan allows the flavors to meld and ensures easy slicing.
FAQs
Can I use whole milk instead of evaporated milk?
Yes, but the texture may be slightly less rich and creamy.
What if my caramel hardens before I pour the custard?
Don’t worry—it will soften again during baking.
Can I make flan in advance?
Absolutely! Flan tastes even better the next day and can be made up to 2 days ahead.
Storing & Reheating
- Storing: Keep flan covered in the refrigerator for up to 5 days.
- Freezing: Flan can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: Flan is best served cold or at room temperature, so reheating isn’t necessary.
Substitutions & Variations
- Dairy-Free: Use coconut milk and almond milk instead of sweetened condensed milk and evaporated milk.
- Flavored Flan: Add a tablespoon of coffee, orange zest, or a splash of rum to the custard mixture for a unique twist.
- Mini Flans: Divide the custard mixture into ramekins for individual servings.
Easy Flan Recipe
Flan is the ultimate creamy and indulgent dessert with a velvety custard base and a rich caramel topping. It’s a classic treat that feels fancy but is surprisingly simple to make. With just a handful of pantry staples, you can whip up this dessert that’s perfect for dinner parties, family gatherings, or even a sweet weeknight treat.
Equipment
- - 9-inch round baking dish or flan mold
- - Large roasting pan
- - Saucepan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- - Strainer (optional, for a smoother custard)
Ingredients
- - 1 cup 200g granulated sugar (for caramel)
- - 4 large eggs
- - 1 can 14 oz/396g sweetened condensed milk
- - 1 can 12 oz/354ml evaporated milk
- - 1 tsp vanilla extract
Instructions
- #### For the Caramel
- **Melt Sugar:** In a medium saucepan over medium heat, melt the sugar while stirring constantly with a wooden spoon. The sugar will clump before it melts and turns into a golden-brown liquid.
- **Pour Caramel:** Immediately pour the melted caramel into your baking dish, tilting the dish to coat the bottom evenly. Set aside to let the caramel harden.
- #### For the Custard
- **Preheat Oven:** Preheat your oven to 350°F (175°C).
- **Mix Ingredients:** In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
- **Strain (Optional):** For an extra smooth custard, pour the mixture through a fine mesh strainer to remove any egg lumps.
- **Pour Custard:** Pour the custard mixture over the hardened caramel in the baking dish.
- #### Baking the Flan
- **Prepare Water Bath:** Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish.
- **Bake:** Bake for 50–60 minutes or until the flan is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
- **Cool:** Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- #### Unmolding the Flan
- Run a knife around the edges of the flan to loosen it.
- Place a large plate over the baking dish and quickly invert the flan onto the plate. The caramel will flow over the flan, creating a beautiful topping.
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