Why You’ll Love This Recipe

Flan is a timeless, elegant dessert that’s as simple to make as it is delicious. The velvety custard contrasts perfectly with the rich caramel sauce, creating a balanced and indulgent treat. Flan is versatile and can be flavored in various ways, but the classic vanilla flavor remains a favorite. It’s also a make-ahead dessert, so you can prepare it in advance and serve it chilled, making it an ideal choice for dinner parties or gatherings. Whether you’re a novice baker or an experienced cook, Flan is a foolproof dessert that will never fail to impress.

Ingredients

For the caramel sauce:

1 cup granulated sugar
¼ cup water

For the custard:

1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 large eggs
1 tablespoon vanilla extract
½ cup granulated sugar (for the custard)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the caramel sauce:

Make the caramel: In a medium saucepan, combine the sugar and water over medium heat. Stir the mixture until the sugar dissolves, then stop stirring and allow the sugar to melt and turn amber in color. Watch it carefully to avoid burning.
Pour the caramel: Once the caramel is golden brown, immediately pour it into the bottom of a round or individual flan molds (such as ramekins or a Bundt pan). Swirl the molds to coat the bottom evenly with the caramel. Let the caramel set as it cools and hardens.

Prepare the custard:

Mix the custard: In a medium mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, sugar, and vanilla extract until smooth and well combined.
Strain the custard: To ensure the custard is silky and free of any egg bits, strain the mixture through a fine-mesh sieve into another bowl. This step is optional but recommended for a perfectly smooth texture.

Bake the flan:

Prepare the water bath: Preheat the oven to 350°F (175°C). Place the caramel-coated molds in a large baking dish. Pour hot water into the baking dish, creating a water bath for the flan. The water should reach about halfway up the sides of the flan molds.
Bake the flan: Carefully pour the custard mixture into the prepared molds over the caramel. Bake for 45-60 minutes, or until the custard is set but still slightly jiggly in the center (like a soft pudding). You can test it by inserting a knife or toothpick into the custard; it should come out clean when done.
Cool the flan: Remove the flan from the water bath and allow it to cool to room temperature. Once cooled, cover the molds with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Serve the flan:

Unmold the flan: To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold, then carefully invert it to release the flan. The caramel sauce will flow over the custard, creating a beautiful and delicious presentation.
Serve chilled: Slice and serve the flan chilled. It’s a perfect dessert for any occasion!

Servings and Timing

Servings: 6-8
Preparation time: 15 minutes
Cooking time: 45-60 minutes
Chilling time: 4 hours (or overnight)
Total time: 5-6 hours (including chilling)

Variations

Coconut Flan: Replace the evaporated milk with coconut milk for a tropical twist. Add a bit of shredded coconut to the custard for extra flavor and texture.
Coffee Flan: Add a tablespoon of instant coffee or espresso powder to the custard mixture for a coffee-flavored variation.
Spiced Flan: Add a pinch of cinnamon or nutmeg to the custard for a warm, spiced flavor perfect for fall or holiday gatherings.
Chocolate Flan: Melt some dark chocolate into the custard mixture for a decadent chocolate version of this classic dessert.

Storage/Reheating

Storage: Store flan in an airtight container in the refrigerator for up to 3 days. It keeps well and is actually better after resting in the fridge for a day, allowing the flavors to meld.
Freezing: Flan can be frozen for up to 1 month. To freeze, cover the flan with plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

FAQs

Can I make flan without a water bath?

The water bath is essential for even cooking and creating the smooth texture of the custard. However, if you don’t have a large baking dish, you can place a small, oven-safe dish of water on the rack below the flan molds to create steam.

How do I know when my flan is done?

The flan is done when the edges are set, and the center has a slight jiggle but is not liquid. You can test it by inserting a knife into the custard; it should come out clean.

Can I make flan in individual portions?

Yes! You can make flan in ramekins or small oven-safe dishes for individual servings. The cooking time may be shorter, so check after 30 minutes.

Can I make flan ahead of time?

Yes! Flan is an ideal make-ahead dessert, as it needs time to chill in the refrigerator to set properly. It can be prepared the day before and served the next day.

What if my caramel hardens in the mold?

If your caramel hardens in the mold before you can invert the flan, simply place the mold in a shallow pan of hot water for a minute to loosen the caramel. The flan should come out easily afterward.

Conclusion

Flan is a wonderfully simple yet indulgent dessert that is perfect for any occasion. With its silky smooth texture, rich caramel sauce, and versatility in flavors, it’s sure to become a favorite in your dessert repertoire. While it may take a little time to chill and set, the result is well worth the wait. Whether you keep it classic with vanilla or experiment with new flavors, flan is a crowd-pleasing treat that’s both elegant and comforting.

Flan: A Classic Creamy Custard Dessert

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Flan, also known as crème caramel, is a creamy custard dessert topped with rich caramel sauce. It has a silky texture and a perfect balance of sweetness, making it an elegant treat for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 5-6 hours
Yield: 6-8 servings
Category: Dessert
Method: Baking
Cuisine: Spanish
Diet: Vegetarian

Ingredients

1 cup granulated sugar (for caramel sauce)
¼ cup water (for caramel sauce)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 large eggs
1 tablespoon vanilla extract
½ cup granulated sugar (for custard)

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Instructions

For the caramel sauce: Combine sugar and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until golden amber in color. Pour immediately into flan molds and swirl to coat the bottom. Allow the caramel to set as it cools.

For the custard: Whisk together sweetened condensed milk, evaporated milk, eggs, sugar, and vanilla extract in a bowl. Strain the mixture through a fine mesh sieve for a smooth texture.
Preheat the oven to 350°F (175°C). Prepare a water bath by placing the caramel-coated molds in a large baking dish and adding hot water halfway up the sides of the molds. Pour the custard mixture into the molds and bake for 45-60 minutes until the center is slightly jiggly. Let cool, then refrigerate for at least 4 hours.
To serve: Run a knife around the edges of the flan and invert it onto a plate. The caramel will flow over the custard for a beautiful presentation. Serve chilled.

Notes

Flan can be made ahead of time and stored in the refrigerator for up to 3 days.
For a coconut variation, replace evaporated milk with coconut milk and add shredded coconut to the custard.
Ensure the caramel is golden amber before pouring to avoid bitterness.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 25g
Sodium: 75mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 4g
Cholesterol: 130mg