If you’re a fan of rich, creamy custards with a glossy caramel topping, flan is the perfect dessert for you! This classic treat is a staple in many Latin American and Spanish kitchens, known for its smooth texture and deep caramel flavour. Whether you enjoy it chilled or slightly warm, it’s a dessert that never fails to impress.
What Makes Flan So Special?
It is a simple yet elegant dessert made with basic pantry ingredients—sugar, eggs, milk, and vanilla—baked in a caramel-coated dish to achieve that luscious, melt-in-your-mouth texture. It’s the perfect balance of creamy and sweet, with a slight bitterness from the caramel to keep it from being overly sugary.
Whether you’re a caramel lover (like me!) or enjoy custards like Vanilla Custard Pudding, this flan will be a dream come true. Plus, if you’re already obsessed with caramel-based desserts like my Banana Caramel Chocolate Bars or Caramel Ganache Cookies, this one’s a must-try!
So, what are you waiting for? Grab your ingredients and make this stunning treat today!
Ingredients required
Following is a quick preview list, for the detailed list, find the recipe card below:
- Sugar
- Water
- Eggs
- Milk – You can use evaporated milk for more richness.
- Sweetened Condensed Milk
- Salt
- Vanilla Extract
How to make flan?
Following is a summary, for detailed instructions, find the recipe card below:
1. Make the Caramel
- Heat sugar and water in a saucepan over low-medium heat without stirring.
- When the caramel turns amber and bubbles subside, pour it into a baking dish and swirl the dish to coat the bottom and sides before it hardens.
2. Prepare the Base Mixture
- Whisk eggs just until combined.
- Add milk, sweetened condensed milk, salt, and vanilla extract. Whisk gently.
- Strain the mixture and pour over the cooled caramel.
3. Bake
- Cover loosely with foil and place in a water bath
- Bake in a preheated oven, until the sides are set but the centre jiggles.
4. Cool & Serve
- Let the flan cool to room temperature.
- Invert onto a serving plate. Chill in the fridge before serving.
Tips for the Best Flan
- Don’t stir the caramel while melting – it can crystallize.
- Straining the flan mixture is essential for a silky-smooth texture.
- Use a water bath to ensure even baking and prevent cracking.
- Chill before serving for the best consistency.
- Use a sharp knife to loosen the flan edges before unmoulding.
Variations to Try
- Coconut Flan – Substitute half the milk with coconut milk for a tropical twist.
- Chocolate Flan – Add 2 tbsp cocoa powder to the egg mixture for a chocolatey version.
- Coffee Flan – Dissolve 1 tbsp instant coffee in the milk for a coffee-infused flan.
- Citrus Flan – Add orange or lemon zest for a bright, refreshing flavour.
Storage Guide
Room Temperature
- Flan should not be left at room temperature for more than 2 hours.
Refrigerator
- Store in an airtight container for up to 5 days.
- Keep covered to prevent it from absorbing fridge odors.
Freezer
- Flan can be frozen for up to 2 months.
- Wrap tightly with plastic wrap and foil before freezing.
- Thaw overnight in the fridge before serving.
Homemade Flan
Ingredients
- 200 g sugar for caramel – 1 cup
- 30 ml water for caramel – 2 tbsp
- 5 Eggs (room temperature)
- 354 g Milk 1 ½ cups
- 400 g Condensed Milk (Sweetened) 1 ¼ cups
- 1 tsp salt
- 1 tbsp vanilla extract
Instructions
Make the Caramel
- Add sugar and water to a thick-bottomed saucepan.
- Heat over low-medium heat without stirring.
- Once the sugar has completely melted, swirl the pan gently to mix.
- When the caramel turns amber and bubbling slows down, remove it from heat.
- Immediately pour it into a baking dish, swirling quickly to coat the bottom and sides.
- Set aside and allow the caramel to cool and harden.
Prepare the Flan Mixture
- In a bowl, whisk eggs just until combined (over-mixing creates air bubbles).
- Add milk, sweetened condensed milk, salt, and vanilla extract.
- Whisk gently until just combined.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Pour the mixture over the cooled caramel.
Bake the Flan
- Cover the baking dish loosely with foil.
- Place the dish inside a deep roasting pan.
- Pour 1–2 inches of boiling water into the roasting pan for a water bath.
- Bake at 180°C/350°F for 60 minutes or until the edges are set and the centre is slightly jiggly.
Cool & Serve
- Remove the flan from the oven and let it cool on a wire rack.
- Once at room temperature, place the dish in hot water for 30 seconds to loosen the caramel.
- Run a sharp knife around the edges.
- Invert onto a larger dish to release the flan.
- Chill for a few hours for the best texture and flavour before serving.
Notes
- Don’t stir the caramel while melting.
- Strain the flan mixture.
- Use a water bath.
- Chill before serving.
- Use a sharp knife.
- Store in the fridge for 5 days and in a freezer for 2 months in an airtight container. And not more than 2 hours at room temperature.