Flan Recipe
If you’ve ever dreamt of dessert perfection—that sublime marriage between luscious creaminess and melt-in-your-mouth caramel—then this Flan Recipe absolutely deserves a spot in your kitchen. Picture a silky, delicate custard crowned with a glossy amber caramel that delivers a gentle snap of sweetness with every bite. This iconic treat is as impressive as it is inviting, with layers of flavor that make every spoonful a little celebration. Flan is an absolute showstopper for gatherings, yet so simple to whip up with a handful of everyday ingredients. Whether you’re brand new to making flan or a dessert enthusiast in search of the foolproof classic, you’ll want to keep this Flan Recipe bookmarked (and your spoon ready).
Ingredients You’ll Need
There’s a bit of magic in how just a few humble staples can transform into a dessert as elegant and indulgent as flan. Each component in this Flan Recipe lends its own charm, from rich dairy for velvet texture to eggs for binding, and that all-important sugar for the glistening caramel.
- Granulated sugar (3/4 cup): The backbone of the caramel, it melts into a golden syrup that wraps the custard in gorgeous sweetness.
- Water (1/4 cup): Helps the sugar melt and caramelize evenly, creating that picture-perfect top layer.
- Sweetened condensed milk (14 oz can): Adds rich, creamy sweetness and helps set the flawless custard texture—La Lechera is especially smooth.
- Evaporated milk (12 oz can): Carnation brand is classic; it contributes a subtle creaminess and balances the overall sweetness.
- Heavy whipping cream (1 3/4 cups): Makes the custard ultra-silky and decadent, elevating each bite into a dreamy delight.
- Vanilla extract (1 1/2 Tbsp): Brings a warm depth while highlighting the sweetness of the eggs and milks.
- Eggs (5 large, room temperature): Essential for setting the custard and giving flan its signature jiggle.
- Fine sea salt (1/4 tsp): A pinch enhances all the dessert’s flavors and keeps the caramel from turning cloying.
- Berries for serving (optional): Strawberries, raspberries, or blueberries make beautiful garnishes and provide a burst of tartness.
How to Make Flan Recipe
Step 1: Prep the Oven and Pan
First things first: Preheat your oven to 350˚F, positioning a rack in the center. This ensures even baking and an irresistibly smooth texture. Boil a kettle of water—this will become your trusty water bath (or bain-marie) for gentle, even cooking. Grab a 9-inch by 2-inch non-stick cake pan and have it nearby; you’ll pour the caramel straight into it while it’s hot.
Step 2: Make the Caramel
Place sugar and water into a medium, heavy-bottomed saucepan. Give it a quick stir until the sugar dissolves, then bring it to a boil over medium-high heat. Avoid stirring from here—watch as the mixture shifts from clear to golden, then deepen to a cinnamon hue (about 3-5 minutes). Swirl the pan gently as the color develops for that deep amber shade. Immediately (and carefully!) pour the molten caramel into your cake pan, tilting to evenly coat the bottom before it sets. Take care: the pan gets hot fast!
Step 3: Prepare the Custard
In your blender, combine the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt. Blend on low for one minute—this gentle touch minimizes bubbles and helps ensure a satin-smooth flan texture. For the ultimate finish, strain the mixture through a fine mesh sieve (lined with cheesecloth, if you have it) to knock out any stray foam. Pour the custard right over your caramel layer.
Step 4: Cover and Set Up the Water Bath
Cover the cake pan with foil, but make sure it doesn’t touch the top of the custard—you want to keep the steam at bay without sticking to your flan. Place the cake pan into a large roasting pan, set it in the oven, then carefully pour the boiling water into the larger pan until it comes about halfway up the sides of your cake pan. This gentle water bath guarantees your custard cooks evenly without curdling.
Step 5: Bake and Chill
Bake for 70-80 minutes at 350˚F. The magic moment: when you gently jiggle the pan and the center gives a firm, slightly wobbly jiggle (not liquidy). If it seems too loose, bake for another 10 minutes and check again. Remove the cake pan from the oven, uncover, and place it on a cooling rack. Once it’s at room temperature, cover tightly with plastic wrap and refrigerate for at least six hours, preferably overnight—this sets the custard and brings out the caramel’s glossy sheen.
Step 6: Unmold and Serve
To unmold, run a thin knife around the edge of the pan (wiping between passes for a clean finish). Place a rimmed platter over the cake pan, then, with a confident flip, invert them together. If the flan hesitates, gently tap and wiggle the cake pan until it slides free, leaving behind a glistening layer of caramel. Garnish with fresh berries and ladle any extra sauce over each slice.
How to Serve Flan Recipe
Garnishes
Classic flan is stunning on its own, but a colorful garnish adds a festive touch. Scatter fresh strawberries, raspberries, or blueberries around the flan, or add a sprig of mint for a pop of green. If you’re feeling fancy, a dollop of whipped cream or even a citrus zest spiral instantly elevates the presentation.
Side Dishes
A Flan Recipe this luscious doesn’t need much on the side, but if you’re in the mood to round out your dessert table, serve it with strong espresso or a rich cup of Mexican hot chocolate. A crisp biscotti or almond tuile makes a lovely, delicate companion to the creamy flan, contrasting beautifully with its soft texture.
Creative Ways to Present
For individual servings, divide the caramel and custard among small ramekins before baking. Or go modern by slicing the flan into cubes for dessert platters at parties. Dreaming big? Layer slices of flan with macerated fruit in parfait glasses for a showstopping finale. However you present it, the classic Flan Recipe is always the star.
Make Ahead and Storage
Storing Leftovers
Flan actually improves after a day in the fridge, as the caramel has more time to mingle with the creamy custard. Store leftovers covered tightly with plastic wrap (or in an airtight container) in the refrigerator for up to 4 days. Be sure to keep plenty of caramel sauce with your slices to prevent the edges from drying out.
Freezing
While traditionalists swear by freshly made flan, you can freeze leftovers successfully. Wrap individual portions tightly in double layers of plastic wrap and foil to prevent freezer burn. Freeze for up to one month. Thaw overnight in the refrigerator before serving, and expect a slightly softer texture—still delicious!
Reheating
Flan is best enjoyed chilled, but if you want to soften it slightly, let a slice sit at room temperature for 20-30 minutes before serving. Avoid microwaving, as it can scramble the custard. If you absolutely need a gentle warm-up, use the lowest heat setting for a few seconds at a time, checking often.
FAQs
Can I make the Flan Recipe ahead of time?
Absolutely! In fact, flan needs at least 6 hours (or overnight) to fully set and develop flavor, so it’s perfect for making the day before you plan to serve it.
Why did my flan turn out with bubbles or a rough texture?
Bubbles typically happen if the custard mixture is blended on high speed or baked at too high a temperature. Blending on low, straining the mixture, and ensuring the water bath maintains an even heat keep the texture luxuriously smooth.
How do I know when my Flan Recipe is done baking?
Give the pan a gentle shake: the flan should be mostly set but still jiggle in the center like gelatin. Don’t worry—it will firm up as it cools and chills. Overbaking can make it rubbery, so check early!
Do I need to use a cake pan, or can I use ramekins?
You can bake this Flan Recipe in individual ramekins or even a loaf pan. Just be sure to adjust the baking time—smaller dishes will set faster, so check frequently for doneness.
What should I do if my caramel hardens before I spread it?
If the caramel begins to set before you’ve coated the bottom of the pan, simply return it to low heat for a few seconds to loosen it up. Pour carefully, as it’ll be hot, and finish tilting the pan right away.
Final Thoughts
There’s something magical about sharing homemade flan at your table—it’s an act of love, a beautiful tradition, and a moment everyone will remember. Don’t let its elegance fool you; this Flan Recipe is absolutely approachable and guaranteed to wow. So dust off your cake pan, gather your ingredients, and treat yourself and your loved ones to a little slice of joy. You’ll be amazed at how easily it comes together, and chances are you’ll be asked to make it again and again!
Print
Flan Recipe
- Total Time: 7 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic Flan recipe is a creamy and decadent dessert that will impress your guests. With a silky smooth custard and a rich caramel topping, it’s a perfect ending to any meal.
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup water
- 14 oz can sweetened condensed milk (preferably la lechera brand)
- 12 oz can evaporated milk (preferably Carnation brand)
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
- Berries to serve (strawberries, raspberries, or blueberries)
Caramel:
Custard:
Optional for garnish:
Instructions
- Prep – Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil. Prepare a 9-inch round, non-stick cake pan for the caramel.
- Make the Caramel – In a saucepan, dissolve sugar and water, then cook until amber-colored. Pour into the cake pan and spread the caramel.
- Make the Custard – Blend condensed milk, evaporated milk, cream, vanilla, eggs, and salt. Strain and pour over the caramel layer.
- Cover and Bake – Cover with foil, place in a water bath, and bake for 70-80 minutes at 350˚F.
- Cool and Chill – Cool, refrigerate for at least 6 hours, or overnight.
- To Serve – Invert onto a platter, garnish with berries, and drizzle with caramel sauce.
Notes
- Be careful when working with hot caramel.
- Strain the custard for a smoother texture.
- Refrigerate overnight for the best results.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg
Keywords: Flan, Caramel Custard, Dessert Recipe
