Flan Recipe

Flan is a dessert of contrasts. Its top layer glistens with golden caramel, while the custard beneath is rich, smooth, and soft enough to melt on your tongue. Every spoonful delivers a creamy finish balanced by the gentle bitterness of cooked sugar.

Although flan looks like something that belongs in a pastry chef’s case, it uses simple pantry staples. Eggs, sweetened condensed milk, evaporated milk, and vanilla are all you need to create something truly special at home.

What is Flan?

Flan is a smooth vanilla custard topped with a glossy layer of caramel syrup. It’s a dessert with deep roots in Spain and many Latin American countries, especially Mexico, Puerto Rico, and Cuba.

The magic of flan happens during baking. The caramel starts as hardened sugar poured into the pan first. As the flan bakes, that sugar melts into a golden syrup that coats the custard when flipped onto a plate.

There are different regional styles. Spanish flan is often lighter and more delicate, using whole milk. Mexican flan, like the version here, includes sweetened condensed milk and evaporated milk. This creates a denser texture and richer flavor. It also tends to be sweeter and more custard-like, making each bite more satisfying.

Ingredients Needed

For the Caramel

• Three fourths cup granulated sugar
• One fourth cup water

For the Custard Base

• Five large eggs, at room temperature
• One can sweetened condensed milk (14 ounces or 396 grams)
• One can evaporated milk (12 ounces or 354 grams)
• One tablespoon pure vanilla extract

All ingredients should be at room temperature before you begin. This helps the custard mix evenly and prevents curdling during baking. Use high-quality vanilla for the best flavor.

How to Make Easy Homemade Flan

Step 1: Preheat and prepare your workspace
Set your oven to 350 degrees Fahrenheit. Place an empty 8-inch round cake pan nearby. Also, have a larger roasting pan ready for the water bath.

Step 2: Make the caramel
Add the granulated sugar and water to a medium saucepan. Heat over medium, stirring often, until the sugar fully dissolves and the liquid looks clear. This should take about two minutes.
Raise the heat to medium-high and let the mixture boil. Swirl the pan gently every minute or so to help the caramel cook evenly. Do not stir once it starts boiling. Watch closely as the color changes. When the syrup turns a deep amber, similar to cinnamon, take it off the heat.

Step 3: Coat the cake pan
Immediately pour the hot caramel into the cake pan. Use oven mitts to carefully tilt and rotate the pan so the caramel spreads evenly across the bottom. Set it aside so the caramel can cool and harden. Be cautious, as the pan will be very hot.

Step 4: Mix the custard
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Mix just until everything is blended. If using a blender, pulse on low speed for a few seconds and let the mixture rest to release air bubbles.
To get the smoothest texture, pour the custard through a fine mesh strainer into a clean bowl. This step removes any egg bits or foam that can create bubbles in the final flan.

Step 5: Assemble the flan for baking
Place the caramel-coated cake pan inside the roasting pan. Pour the custard gently into the cake pan over the hardened caramel. Then fill the roasting pan with hot water until it reaches about one inch up the sides of the cake pan.

Step 6: Bake
Carefully transfer the setup to the oven. Bake for 35 to 40 minutes. Check by gently shaking the cake pan. The center should jiggle slightly, like gelatin, but not look watery. The flan will finish setting as it cools.

Step 7: Cool and chill
Remove the cake pan from the water bath and place it on a wire rack. Let it cool to room temperature. If you want a firmer texture, cover the flan with plastic wrap and refrigerate it for several hours or overnight.

Step 8: Unmold and serve
Run a thin knife around the edge of the flan to loosen it. Place a serving plate upside down over the cake pan. Hold both together and flip in one quick motion. The flan should slide out and the caramel will flow over the top.
If the flan was chilled, dip the bottom of the pan in warm water for a few seconds to soften the caramel before inverting. Slice and serve cold or at room temperature.

Troubleshooting Common Pitfalls

Preventing sugar crystals
When making caramel, it’s important to wait until the sugar has fully dissolved before raising the heat. If the mixture looks cloudy or gritty, that means some crystals are still present. These can cause the caramel to seize or turn grainy. The liquid should look clear before it starts boiling.

The jiggle test
A perfectly cooked flan should have a gentle wobble in the center when you move the pan. It should not be liquid but also not fully solid. As the flan cools, it continues to firm up. Taking it out at the right moment helps prevent overbaking, which can lead to a rubbery texture.

Removing air bubbles
Air bubbles can ruin the smooth surface of a flan. To prevent them, strain the custard through a fine mesh sieve before pouring it into the pan. You can also tap the filled pan lightly on the counter to release any hidden air pockets before baking. These simple steps help create a clean, silky finish.

Variations and Flavor Twists

Flan de Queso
Add eight ounces of cream cheese, softened to room temperature, to the custard mixture. Blend until completely smooth. This gives the flan a texture similar to cheesecake and adds a rich, tangy flavor.

Coffee-infused flan
Dissolve one to two teaspoons of instant coffee into the evaporated milk before mixing. This adds a deep coffee note that pairs well with the caramel.

Coconut flan
Swap the evaporated milk with canned coconut milk. This creates a tropical version with a subtle coconut flavor and a softer texture.

Mini flans in ramekins
Divide the caramel and custard mixture into individual eight-ounce ramekins. Arrange them in a roasting pan and follow the same baking method using the water bath. Check for doneness a few minutes earlier since smaller portions cook faster. These are great for parties or personal servings.

Storage and Make-Ahead Tips

Refrigeration
After the flan has cooled to room temperature, cover it tightly with plastic wrap. Store it in the refrigerator for up to four days. This allows the flavors to deepen and the texture to firm up even more.

Freezing warning
Do not freeze flan. Freezing changes the texture of the custard, making it grainy and watery once thawed. It’s best enjoyed fresh or within a few days from the fridge.

Unmolding strategy
When ready to serve, run a sharp knife gently around the edges of the pan. Place a serving plate over the top and flip it quickly but carefully. If the flan has been chilled, dip the bottom of the pan into warm water for a few seconds to help loosen the caramel. This will make the release smooth and clean.

Conclusion

This easy homemade flan delivers everything you want in a classic dessert. It’s creamy, smooth, and sweet with a rich caramel topping that pours beautifully over each slice. The ingredients are simple, the method is straightforward, and the result feels like something you’d order in a fancy restaurant.

You don’t need special skills or expensive tools to make a great flan. With a few small tips, like straining the custard and watching the caramel closely, your flan will come out just right every time.

If you tried this recipe, leave a comment and a star rating below. I’d love to hear how it turned out for you. Did you try any of the flavor twists like coffee or coconut? Let us know your favorite version in the comments. And don’t forget to share this recipe with your friends on Pinterest or Facebook.

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