Classic Flan
This classic flan turns five humble pantry staples into one of the most impressive desserts you can serve. Sweetened condensed milk, evaporated milk, eggs, and a deep amber caramel come together to create a custard that's silky, rich, and just sweet enough. It requires no fancy equipment, no hard to find items, and comes together with about 20 minutes of hands on work.
Equipment
- Heavy-bottomed saucepan For making the caramel
- 9 inch round flan mold or cake pan
- Large roasting pan For the water bath
- Fine-mesh sieve For straining the custard
- Mixing bowl and whisk
- Thin knife For unmolding
Ingredients
For the Caramel
- 1 cup granulated sugar 200g, for the caramel
For the Custard
- 5 large eggs freshest you have on hand
- 1 can (14 ounces) sweetened condensed milk 397g
- 1 can (12 ounces) evaporated milk 354g, use full fat dairy for creamiest texture
- 1 tablespoon pure vanilla extract use pure extract rather than imitation
- salt a pinch
For Serving (Optional)
- fresh berries for color
- mint sprig for garnish
- ground cinnamon light dusting over the caramel
- whipped cream on the side for extra richness
Instructions
- Add 1 cup granulated sugar to a heavy bottomed saucepan over medium heat. Let it melt undisturbed for 1-2 minutes, then stir gently with a heatproof spatula until it turns a deep amber color, about 8-10 minutes total.
- Working quickly, pour caramel into a 9 inch round cake pan or flan mold and tilt to coat the entire bottom evenly. Set aside to cool and harden. Preheat oven to 350°F and bring a kettle of water to a boil.
- Whisk 5 eggs until fully combined. Add sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Whisk until smooth, being careful not to whip in too many air bubbles. Strain through a fine mesh sieve.
- Slowly pour strained custard over the hardened caramel. Place pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
- Bake for 50-60 minutes, until edges are set but center still jiggles slightly when nudged. Carefully remove roasting pan from oven and lift out the flan pan, drying the bottom with a towel.
- Cool at room temperature for about 30 minutes. Cover and refrigerate for at least 4 hours, though overnight is best for the cleanest slices and best texture.
- Run a thin knife around the edge of the pan. Place a serving plate upside down over the pan and flip both together in one confident motion. Give a gentle shake if needed, then lift the pan off slowly. Spoon extra caramel sauce over each slice when serving.
Notes
- Don't stir the caramel too much while it's cooking — swirling the pan is gentler on the sugar.
- Strain the custard even if it looks smooth; this step removes tiny air bubbles that cause holes in the finished flan.
- Keep the oven temperature steady and avoid opening the door during baking.
- A slightly jiggly center when you pull it from the oven is normal — it firms up as it chills.
- Use a candy thermometer if you're new to making caramel; aim for a deep amber around 350°F.
- Store covered in the refrigerator for up to 5 days. Keep the flan in its pan until ready to serve for the cleanest unmolding.
- Flan doesn't freeze well — the custard texture breaks down and turns watery once thawed.
- Serve straight from the fridge; flan is meant to be enjoyed cold.
- For Coffee Flan: stir 1 tablespoon instant espresso powder into the custard.
- For Coconut Flan: replace the whole milk with coconut milk and top with toasted coconut flakes.
- For Chocolate Flan: melt 4 ounces chocolate into the warm custard before straining.
- For Individual Flans: divide caramel and custard among ramekins and reduce bake time to about 35 minutes.
- For Cheese Flan: blend in 4 ounces softened cream cheese for a denser, tangier custard.
Nutrition
Serving: 1SliceCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 145mgSodium: 120mgPotassium: 280mgSugar: 42gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 4mg
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