This flan recipe is easy to make and requires only basic pantry ingredients. Despite its simple preparation, the result is an elegant, restaurant-quality dessert. The contrast between the sweet caramel and the creamy custard creates a satisfying, balanced flavor. It can be made in advance and served chilled, making it perfect for dinner parties or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar (for caramel)
Eggs
Sweetened condensed milk
Evaporated milk
Whole milk (optional, for a lighter texture)
Vanilla extract
Directions
In a saucepan, heat the sugar over medium heat until it melts and turns a deep golden brown. Immediately pour the caramel into a round baking dish or individual ramekins, tilting to coat the bottom. Set aside.
In a bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until fully combined.
Pour the custard mixture over the set caramel.
Place the flan dish into a larger baking pan and fill the outer pan with hot water to create a water bath.
Bake at 350°F (175°C) for about 50–60 minutes, or until the center is set but slightly jiggly.
Remove from the oven and let cool completely. Then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate to release the flan and caramel sauce.
Servings and timing
This recipe serves 6 to 8. Prep time: 15 minutes Cook time: 55 minutes Chill time: 4 hours Total time: 5 hours 10 minutes
Variations
Coconut Flan: Add coconut milk and shredded coconut for a tropical flavor.
Coffee Flan: Mix in a bit of strong brewed espresso for a coffee twist.
Cheese Flan: Add cream cheese for a thicker, cheesecake-like texture.
Chocolate Flan: Stir in melted dark chocolate for a rich, decadent version.
Mini Flans: Use individual ramekins for single-serving portions.
Storage/Reheating
Store flan covered in the refrigerator for up to 4 days. It should be kept chilled and is best served cold. Do not freeze, as the texture can change significantly. Reheating is not recommended, but if needed, you can let it come to room temperature before serving.
FAQs
What is flan made of?
Flan is made of eggs, sweetened condensed milk, evaporated milk, vanilla, and caramelized sugar.
Is flan the same as crème caramel?
Yes, they are very similar desserts with different names depending on the region.
Why did my flan not set properly?
It may have been undercooked. Make sure to bake until the center is just set and a knife comes out mostly clean.
How do I know when flan is done baking?
It should be set around the edges but slightly jiggly in the center. A knife inserted should come out mostly clean.
Can I make flan ahead of time?
Yes, flan is perfect for making a day in advance as it needs time to chill.
Why is my caramel hard when I pour it into the dish?
Caramel hardens quickly but will soften once the custard bakes. Just work quickly when pouring.
Can I use just regular milk instead of condensed and evaporated milk?
You can, but it will change the richness and sweetness. The traditional version uses both for best results.
Can flan be made without a water bath?
Technically yes, but the water bath helps ensure even cooking and a smooth texture without curdling.
Is flan gluten-free?
Yes, traditional flan contains no gluten ingredients.
What if my flan sticks to the pan?
Let the flan sit at room temperature for a few minutes, then run a knife around the edges before inverting.
Conclusion
Flan is a timeless dessert that proves how a few simple ingredients can transform into something elegant and indulgent. With its velvety custard and glossy caramel top, it’s a treat that delights both in taste and presentation. Whether for a special gathering or a cozy night in, flan is always a winning choice.
Flan is a smooth, creamy custard dessert topped with a golden caramel sauce. It’s a classic dish popular in many Latin American and European countries, made from simple ingredients like eggs, milk, and sugar, yet delivering a rich and elegant flavor.
Ingredients
1 cup granulated sugar (for caramel)
5 large eggs
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup whole milk (optional, for lighter texture)
1 tablespoon vanilla extract
Instructions
Preheat oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the sugar until golden brown, swirling gently but not stirring. Immediately pour the caramel into a round baking dish or ramekins, tilting to coat the bottom. Set aside.
In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, whole milk (if using), and vanilla extract until smooth.
Pour the custard mixture over the cooled caramel.
Place the flan dish in a larger baking pan. Fill the outer pan with hot water to create a water bath (about halfway up the sides of the flan dish).
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. A knife inserted should come out mostly clean.
Remove from oven, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
To serve, run a knife around the edge of the dish and invert the flan onto a plate to release the caramel.
Notes
Work quickly when pouring the caramel, as it hardens fast.Don’t overbake—flan should be set but still jiggle slightly in the center.Chilling the flan helps it firm up and makes unmolding easier.Customize with flavors like coconut, coffee, or citrus zest.
