This traditional flan recipe yields a silky smooth yet firm enough to hold its shape when carved with a spoon. It is creamy but not cloying and accented with a sharp, sweet note of caramel. This easy flan recipe is fairly simple, requiring only a few ingredients. It is also an excellent make-ahead dessert that can be prepared a day in advance and stored in the refrigerator for up to three days. Traditionally Flan is served in round ramekins; if you don't have one, any small oven-safe shallow dish will do.
Looking for more Flan recipes? Try our Orange Flan for a citrus twist on a classic flan; the citrusy notes in the orange are enhanced by the sweetness of the Flan, creating a unique and delicious flavor. This Flan de Dulce de Leche is another surprisingly simple dish with an incredible dulce de leche flavor and creamy texture. And if you're a fan of coffee, you should try this coffee flan; the flavor is very pronounced and delicious. As far as decadent dessert goes, Chocolate Flan is hard to beat; it's a creamy, chocolatey, and delicious dessert sure to please everyone's taste buds.
In addition, if you enjoy pumpkin pie flavor, you must include this Pumpkin Flan on your list of dessert options. The pumpkin flavor is strong but not overpowering, and the warm spices add depth of flavor that makes this dish irresistible, making it the perfect Fall treat. Finally, these No Bake Flan and No Bake Passion Fruit are another excellent way to enjoy Flan when you don't want to deal with the oven; they are perfect for a summer dessert.
Jump to:
What is Flan?
Flan is a creamy custard dessert made with milk, sugar, and eggs, occasionally flavored with vanilla and topped with caramel sauce. Also known as creme caramel, the sweet custard is gently cooked inside a loose caramel base, unlike its creme brulee counterpart, which features a hard, crystallized caramel layer on top. For serving, the flan is inverted onto a plate, and the caramel drips down the sides of the set custard, creating a visually appealing dessert for celebrations, holidays, or a special weekend treat.
A Brief History of Flan
Flan originated as a Roman cuisine. However, the Spanish are credited with introducing caramel to the dish. When the Spaniards came to the Americas, they brought a fondness for flan, which quickly became a beloved staple wherever it went and eventually inspired many regional variations throughout Latin America.
Some recipes call for eggs, sweetened condensed milk, whole milk, and sometimes cream, like Paraguayan Flan de Leche Condesada. Mexican flan is similar but sometimes uses cream cheese like flan de queso or flan Napolitano. Other features include a bottom layer of sponge cake like Puerto Rican flancocho, and others highlight a range of flavors like citrus, coconut milk, passion fruit, liqueurs, or spices, as seen in Brazilian-style Pudim flan.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Granulated Sugar: Sugar is used to make the caramel sauce in this recipe. It melts and caramelizes as it's heated, creating a sweet and slightly bitter syrup that coats the bottom of the ramekins and adds sweetness and flavor to the flan.
- Water: Water is added to the melted sugar to create the caramel. It helps dissolve the sugar and transform it into a caramel sauce. The water also helps prevent the caramel from becoming too hard when it cools.
- Sweetened Condensed Milk: Sweetened condensed milk is a thick, sweet dairy product. In this recipe, it adds sweetness and creaminess to the custard, contributing to the rich and creamy texture of the flan.
- Evaporated Milk: Evaporated milk is another dairy product that is less sweet and has a higher milkfat content than regular milk. It enhances the creaminess of the custard and provides a rich and silky texture.
- Egg Yolks: The egg yolks are crucial in thickening the custard. They provide structure and richness to the flan. Egg yolks also contribute to the custard's smooth texture.
- Pure Vanilla Extract: Vanilla extract adds a delightful flavor to the custard, enhancing its taste. It provides a pleasant aroma and complements the sweetness of the caramel.
- Fresh Vanilla Bean (Seeds): The vanilla bean seeds are scraped from the vanilla bean pod and added to the scalded milk. They infuse the milk with a strong and natural vanilla flavor. The tiny black seeds from the vanilla bean add visual appeal and a burst of flavor to the custard.
Tools you'll need
How to Make Flan
Note: The full instructions are provided in the recipe card below.
How to Scald Milk
Place the evaporated milk in a medium saucepan. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the bean using the back of the knife to prevent the pod from breaking. Add the seeds and beans to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.
Whisk over medium heat until the mixture comes to a simmer. Cover the pan, reduce the heat to low, and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and discard the vanilla bean or reserve, dry out, and add to your sugar bowl! Let it cool.
How to Make Caramel
In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally, until it melts and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly. Continue cooking and pulling the melted sugar until it is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved sugar lumps, stir it off the heat until melted.)
Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some sugar may harden up and crystallize. Don't worry; keep stirring the mixture over medium heat for 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
How to Make Custard
Combine the condensed milk, eggs, pure vanilla extract, and evaporated milk and vanilla bean mixture in a blender or food processor and purée until smooth but not too frothy. Pour the egg-based custard base through a fine-mesh strainer into a clean bowl to ensure a smooth texture. Divide the custard equally between your caramel-coated dish or ramekins.
How to Bake
Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. Transfer the flan to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 35 to 45 minutes; the finished flan should have a slight jiggle in the center. Don't worry if it seems undercooked; it will continue to cook as it cools.
Next, remove from the oven and allow the ramekins to cool in the water bath for 1 hour. Then, remove from the water bath and let the flan cool completely before serving, either at room temperature or in the refrigerator, for about 4 hours.
How to Unmold
When ready to serve, remove the flan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin. Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap. Carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the flan onto the individual platters, scraping out any loose caramel, and serve. Enjoy!😋
Substitutions
- Evaporated Milk: If you don't have evaporated milk, you can substitute it with whole milk or half-and-half. Keep in mind that the texture and richness of the flan may vary slightly.
- Egg Yolks: In most flan recipes, egg yolks create a rich and creamy texture. If you prefer a lighter version or don't have enough egg yolks, you can substitute some of the yolks with whole eggs. Remember that this may alter the texture and flavor of the flan.
- Sweetened Condensed Milk: Sweetened condensed milk is a key ingredient in flan, providing sweetness, richness, and creaminess. If you don't have sweetened condensed milk, you can make a homemade version by simmering equal parts of whole milk and granulated sugar until the mixture reduces and thickens.
- Vanilla Extract: Vanilla extract adds a delightful flavor to the flan. If you don't have vanilla extract, use vanilla bean paste or scrape the seeds from a vanilla bean and add them to the custard mixture for a natural vanilla flavor.
Variations
- Coconut Flan: Add coconut milk to the custard mixture for a tropical twist. You can also top the flan with toasted coconut flakes before serving.
- Chocolate Flan: Incorporate melted chocolate or cocoa powder into the custard mixture to create a rich and decadent chocolate flan.
- Coffee Flan: Infuse the custard with coffee flavor by adding instant coffee granules or strong brewed coffee to the mixture. This is perfect for coffee lovers!
- Pumpkin Flan: Add pumpkin puree and warm spices like cinnamon, nutmeg, and cloves to the custard mixture for a seasonal twist on the flan. It's a delightful dessert for fall.
- Citrus Flan: Infuse the custard with the refreshing flavors of citrus fruits like orange, lemon, or lime. You can add the zest or juice of these fruits to the custard mixture.
- Almond Flan: Incorporate almond extract or finely ground almonds into the custard mixture to give the flan a nutty flavor. You can also sprinkle toasted sliced almonds on top for added crunch.
- Dulce de Leche Flan: Drizzle or swirl dulce de leche sauce into the caramel layer before pouring the custard mixture. It adds a caramelized and sweet flavor to the flan.
How to Serve
- Traditional Presentation: The classic way to serve flan is to invert it onto a plate so that the caramel sauce flows down the sides of the custard. To do this, run a knife around the edges of the flan to loosen it from the sides of the ramekin. Then, flip a serving plate over the ramekin and flip it over. The flan should release onto the plate, revealing the caramel sauce on top.
- Garnish with Whipped Cream: Serve each flan portion with a dollop of freshly whipped cream. The creamy whipped cream complements the silky texture of the flan and adds a touch of elegance.
- Fresh Fruit: Add a pop of color and freshness by serving the flan with sliced or diced fresh fruit on the side. Popular options include berries like strawberries, raspberries, and blueberries or tropical fruits like mango or pineapple.
- Caramel Drizzle: For extra sweetness and caramel flavor, drizzle additional caramel sauce over the flan before serving. This adds an extra layer of indulgence to the dessert.
- Dust with Cinnamon or Cocoa Powder: Sprinkle a pinch of ground cinnamon or cocoa powder on top of the flan just before serving. This adds a subtle aromatic flavor and enhances the visual appeal of the dessert.
How to Store
Allow it to cool completely at room temperature before covering it tightly with plastic wrap or placing it in an airtight container. This will help prevent the flan from drying out or absorbing any odors from the refrigerator. Store the flan in the refrigerator for up to three days. It's best to keep it in its original dish or container to maintain its shape and prevent damage during storage. When ready to serve, remove the flan from the refrigerator and proceed with the desired serving method.
Make-Ahead
To make the flan ahead of time, prepare it as directed and allow it to cool completely. Once cooled, cover the flan tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to three days. This make-ahead method allows the flavors to develop and the flan to set properly. When you're ready to serve, remove the flan from the refrigerator, unmold it if necessary, and garnish with caramel sauce or fresh fruits. This make-ahead option is convenient for parties, gatherings, or whenever you want to enjoy a delicious homemade flan with minimal effort on the day of serving.
Tips for Making The Best Flan
- Choose the Right Vessel: If it’s your first time making flan, using small ramekins will make it much easier to cook and invert the sweet dessert onto a serving dish. Using a larger baking pan like a loaf pan or cake pan makes for a striking presentation but requires more attention to the cooking time and care when inverting onto a plate, as the custard may split under its weight.
- Use a Water Bath: Like a cheesecake, you must cook flan in a water bath or bain-marie. A water bath involves setting the flan ramekin in boiling water, ensuring a gentle, even heat distribution. To make a bain-marie at home, set it in a deep roasting pan or baking dish. Fill the pan with hot water halfway up the ramekins or pan and place it in the oven.
- Keep It Smooth: For extra finesse, eliminate bubbles in the finished flan by passing the custard mixture through a sieve before baking.
- Strain the Flan Custard: Always strain the mixture after all the mixture ingredients are combined; this ensures a silky smooth flan with no bits of curdled eggs.
- Cook Time: Remember that the cooking time may vary depending on the size of the ramekins you are using.
- Use room-temperature eggs: It is critical to use them so that the shock of the warm milk does not scramble the eggs. After combining the eggs, cream, and milk, always strain the custard mixture, resulting in a silky smooth custard with no curdled egg bits.
- Caramel: When the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes where you will be baking the flan. (The caramel will continue to cook once you pull it off the heat, so don't let it get too dark, or the caramel will taste bitter and burnt.) Again, be very careful to avoid burns.
- Caramel Texture: This recipe calls for sweetened condensed milk, but cream, half and half, or whole milk can also be used. However, a flan made with sweetened condensed milk will be denser than one made with milk or cream. Similarly, a flan made with milk rather than cream will be slightly lighter than one made with cream. Experiment with different ingredients to find the combination that best suits your tastes.
- For an even creamier Flan: Use two canned sweetened condensed milk instead of one (full fat).
- Caramel Sauce: Never melt your caramel on your stove’s highest setting; it will cause the caramel to scorch and taste burnt and bitter.
FAQ
Why do you cook Flan in a water bath?
The purpose of the water bath (bain-marie; baño de María) is to provide an even, moderate temperature and ensure that the flan mixture cooks evenly.
How do you remove Flan from the ramekin?
Removing Flan from a ramekin can be a delicate process. If done incorrectly, the Flan can become damaged or even break apart. There are a few ways to remove Flan from a ramekin, but the most common is to use a paring knife. First, take the paring knife, run around the ramekin's rim, and reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap. Then, carefully invert a rimmed round platter over the ramekin. You should have a perfectly set flan topped with syrupy golden caramel.
Why did my caramel crystallize?
Caramel can crystallize if sugar crystals form while it's cooking. To prevent this, stir the sugar occasionally and avoid splashing it on the sides of the pan. Additionally, you can add a few drops of lemon juice or corn syrup to the sugar before cooking to help inhibit crystallization.
Why did my flan turn out watery?
If your flan is watery, it may not have baked long enough. Ensure the oven is properly preheated, and the flan should have a slight jiggle in the center when done. Overbaking can also lead to a rubbery texture, so be mindful of the baking time.
How can I prevent cracks on the surface of my flan?
Overcooking or sudden temperature changes can cause cracks on the surface of the flan. Ensure you bake it until it has a slight jiggle in the center and avoid drastic temperature changes when cooling. Let it cool gradually.
My flan tastes eggy; what went wrong?
An eggy taste can result from overcooking the custard or using eggs not at room temperature. Make sure to bake the flan until it's just set, and ensure your eggs are properly tempered.
Related Recipes:
Recipe
Easy Flan
Tools
- (8) 9oz Ramekin or 1 9-inch cake pan
Ingredients
- 1 cup granulated sugar
- ½ cup water room temperature
- (1) 14- ounce can sweetened condensed milk , full fat
- (2) 12- ounce can evaporated milk , full fat
- 8 large egg yolks , at room temperature
- 1 tablespoon pure vanilla extract
- ½ fresh vanilla bean , seeds scraped
Instructions
How to Scald Milk
- Place the evaporated milk in a medium saucepan. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the vanilla bean using the back of the knife to prevent the pod from breaking.
- Add the seeds and bean to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.
- Whisk over medium heat until the mixture comes to a simmer. Cover the pan, reduce the heat to low, and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and either discard the vanilla bean or reserve, dry out and add to your sugar bowl! Let it cool.
How to Make Caramel
- In a medium saucepan over medium heat, add 1 cup of sugar. Cook the sugar, stirring occasionally until it begins to melt and turns brown around the edges. Use a heatproof rubber spatula to pull the melted sugar around the edges toward the center of the unmelted sugar; this will help the sugar melt evenly.
- Continue cooking and pulling the melted sugar until all the sugar is melted and the caramel is uniformly dark amber (it should smell caramelly but not burnt), about 10 to 12 minutes total. (If you still have undissolved lumps of sugar, stir it off the heat until melted.)
- Next, carefully pour the room-temperature water into the melted sugar while continuously stirring the mixture with a heatproof rubber spatula tilted slightly to prevent hot steam from burning you. The mixture will bubble and steam vigorously, and some of the sugar may harden up and crystallize, but don't worry; just keep stirring the mixture over medium heat for an additional 1-2 minutes until the sugar re-melts completely and the caramel is smooth.
- Be careful not to overcook the caramel, as it can burn quickly and become bitter. Pour the caramel into the bottom of (8) 9oz Ramekins; quickly swirl around to coat all bottom and sides. Lay a dishtowel on the bottom of a roasting pan, place the ramekins on top of the towel, and set aside to cool completely.
How to Make Custard
- Combine the condensed milk, eggs, pure vanilla extract, and evaporated milk and vanilla bean mixture in a blender or food processor and purée until smooth but not too frothy.
- Pour the egg-based custard base through a fine-mesh strainer into a clean bowl to ensure a silky smooth texture. Divide the custard equally between your caramel-coated dish or ramekins.
How to Bake
- Adjust a rack to the middle position and preheat the oven to 350° degrees. Bring water to a boil in a kettle. Transfer the flan to the oven, and fill the roasting pan with water to the halfway point. Bake until just set, about 35 to 45 minutes; the finished flan should have a slight jiggle in the center. Don't worry if it seems undercooked; it will continue to cook as it cools.
- Next, remove from the oven and allow the ramekins to cool in the water bath for 1 hour. Then, remove from the water bath and let the flan cool completely before serving, either at room temperature or in the refrigerator, for about 4 hours.
How to unmold
- When ready to serve, remove the flan from the refrigerator and let it sit for 10 minutes. Next, fill a shallow pan with hot water. Dip the bottom of the ramekin in hot water for a minute before inverting it so the caramel loosens from the bottom of the ramekin.
- Run a knife around the ramekin's rim, and be sure to reach the caramel on the bottom; tilt the ramekin slightly to allow a bit of the caramel into the gap.
- Carefully invert a rimmed round platter over the ramekin. Grabbing both, carefully invert the flan onto the individual platters, scraping out any loose caramel, and serve. Enjoy!😋
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.