Recipe Information
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Chill Time: 6 hours or overnight
Total Time: 7 hours 30 minutes
Servings: 8–10
Ingredients
For the Caramel
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
For the Custard
- 5 large eggs
- 2 large egg yolks
- 1 can (14 ounces/397g) sweetened condensed milk
- 1 can (12 ounces/354ml) evaporated milk
- 1 cup (240ml) whole milk
- 2 teaspoons pure vanilla extract
- Pinch of salt
Equipment Needed
- 9-inch round cake pan or flan mold
- Large roasting pan
- Medium saucepan
- Mixing bowls
- Fine-mesh strainer
- Whisk
- Aluminum foil
Instructions
Step 1: Prepare the Caramel
In a medium saucepan, combine the sugar and water.
Place over medium heat and cook without stirring until the sugar dissolves and begins to turn golden.
Gently swirl the pan occasionally to ensure even coloring.
Continue cooking until the caramel reaches a deep amber color, about 8–10 minutes.
Watch carefully, as caramel can burn quickly.
Immediately pour the caramel into the bottom of your flan mold or cake pan.
Carefully tilt the pan to coat the bottom evenly.
Set aside and allow the caramel to harden.
Step 2: Prepare the Custard Mixture
In a large bowl, whisk together:
- Eggs
- Egg yolks
Add:
- Sweetened condensed milk
- Evaporated milk
- Whole milk
- Vanilla extract
- Salt
Whisk gently until smooth and fully combined.
Avoid creating too many bubbles.
Step 3: Strain the Custard
For the smoothest texture, pour the custard mixture through a fine-mesh strainer into a clean bowl.
This removes any egg solids and ensures a silky custard.
Step 4: Fill the Pan
Slowly pour the strained custard over the hardened caramel.
Cover the pan tightly with aluminum foil.
Step 5: Prepare the Water Bath
Preheat the oven to 350°F (175°C).
Place the flan pan inside a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan.
The water bath helps the custard cook gently and evenly.
Step 6: Bake the Flan
Transfer the roasting pan to the oven.
Bake for 55–65 minutes, or until the center is just set.
The flan should still have a slight jiggle when gently shaken.
A knife inserted near the center should come out mostly clean.
Step 7: Cool
Remove the flan from the water bath.
Allow it to cool completely at room temperature.
Once cooled, cover and refrigerate for at least 6 hours, preferably overnight.
This chilling time allows the custard to fully set and develop its smooth texture.
Step 8: Unmold the Flan
Run a thin knife around the edge of the flan.
Place a serving platter over the pan.
Quickly invert the flan onto the platter.
Lift the pan carefully.
The caramel sauce will flow over the custard.
Step 9: Serve
Slice and serve chilled.
Spoon extra caramel sauce over each serving.
Tips for Perfect Flan
Don’t Overcook
Overbaking can cause the custard to become rubbery.
Use a Water Bath
A water bath ensures gentle cooking and prevents cracks.
Strain the Custard
This step guarantees a silky-smooth texture.
Chill Overnight
Flan tastes even better after a full night in the refrigerator.
Watch the Caramel Closely
Caramel can go from perfect to burnt in seconds.
Delicious Variations
Coconut Flan
Replace the whole milk with coconut milk.
Coffee Flan
Add 2 tablespoons instant espresso powder to the custard.
Chocolate Flan
Blend 4 ounces melted dark chocolate into the custard mixture.
Orange Flan
Add 1 tablespoon orange zest and a splash of orange extract.
Pumpkin Flan
Whisk 1 cup pumpkin purée into the custard for a fall-inspired dessert.
Storage
Refrigerator
Store covered for up to 5 days.
Freezing
Not recommended, as freezing may affect the custard texture.
Nutrition Information (Approximate Per Serving)
- Calories: 340
- Carbohydrates: 45g
- Protein: 9g
- Fat: 14g
- Saturated Fat: 7g
- Sugar: 42g
- Sodium: 160mg
Why You’ll Love This Recipe
- Silky-smooth texture
- Rich caramel flavor
- Elegant presentation
- Made with simple ingredients
- Perfect make-ahead dessert
- Great for holidays and special occasions
- Classic recipe loved worldwide
