If you’re looking for a silky, melt-in-your-mouth dessert that feels both elegant and comforting, this flan recipe is the one to try. With its rich caramel topping and creamy custard base, flan has been a beloved dessert across cultures for centuries. Known as crème caramel in France and popular throughout Latin America, Spain, and the Philippines, it’s making a comeback as a trendy yet classic dessert. The best part? This flan recipe uses simple ingredients you likely already have at home.
Why You’ll Love This Flan Recipe
- Simple ingredients – You only need pantry basics like sugar, eggs, and milk.
- Elegant presentation – The caramel glaze makes it look restaurant-worthy with minimal effort.
- Perfect for any occasion – Serve it at family dinners, holidays, or celebrations.
- Make-ahead friendly – Chill overnight for the best flavor and texture.
Ingredients Needed for Perfect Flan Recipe
- Sugar – Used to create the caramel sauce that coats the custard.
- Eggs – Provide the structure and help the custard set.
- Sweetened condensed milk – Adds creaminess and rich sweetness.
- Evaporated milk – Balances the sweetness and gives a smooth texture.
- Vanilla extract – Infuses warmth and enhances the custard flavor.
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Step-by-Step Instructions to Make Flan Recipe
- Make the caramel – Heat sugar in a pan until golden brown. Quickly pour into your baking dish, tilting to coat the bottom.
- Prepare the custard – In a bowl, whisk eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth.
- Combine – Pour the custard mixture over the caramel in the baking dish.
- Bake in water bath – Place the dish in a larger pan, add hot water halfway up the sides, and bake at 350°F (175°C) for about 50–60 minutes.
- Cool and chill – Let the flan cool, then refrigerate for at least 4 hours (overnight is best).
- Serve – Loosen edges with a knife, invert onto a plate, and let the caramel drizzle beautifully over the custard.
Expert Tip: Avoid overbaking. The center should still jiggle slightly when removed from the oven. This ensures a creamy, silky texture.
Recipe Tips & Variations
- Add a hint of orange zest or cinnamon for a warm flavor twist.
- Use coconut milk for a dairy-free version with tropical notes.
- Try individual ramekins instead of one large dish for single-serve portions.
- Top with fresh berries or whipped cream for extra color and freshness.
How to Store & Reheat
- Refrigerate: Store flan covered in the fridge for up to 4 days.
- Reheat: Flan is best served chilled, but if you prefer warm custard, let it sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as it may alter the texture.
Similar Recipes You Will Love
If you enjoyed this creamy and indulgent flan recipe, you’ll also love exploring other sweet treats that are just as delightful. Try my classic Buttercream Frosting Recipe for topping cakes and cupcakes, or whip up a light and airy Whipped Cream Recipe that pairs perfectly with fresh fruit and desserts. For something refreshing and tangy, don’t miss these Mini Key Lime Ice Cream Pies—a no-bake favorite that’s as easy as it is delicious.
Frequently Asked Questions (FAQ)
Can I make flan ahead of time?
Yes! Flan tastes even better when chilled overnight, making it a perfect make-ahead dessert.
Why is my flan grainy?
This happens if the custard is overbaked. Remove it from the oven when the center still has a slight jiggle.
Do I need a water bath for flan?
Absolutely. The water bath ensures gentle, even cooking, preventing the custard from curdling.
Can I freeze flan?
It’s not recommended. Freezing changes the creamy texture. Stick to refrigerating instead.
This flan recipe is proof that simple ingredients can create something truly special. With its glossy caramel and smooth custard, it’s a dessert that never fails to impress. Give it a try, and let me know how it turned out! Don’t forget to share this recipe with friends and follow along for more delicious dessert ideas.
Flan Recipe
Ingredients
- 1 cup 200 g granulated sugar (for caramel)
- 3 large eggs
- 1 can 14 oz / 400 g sweetened condensed milk
- 1 can 12 oz / 354 ml evaporated milk
- 1 tbsp vanilla extract
Instructions
- In a saucepan, melt the sugar over medium heat until golden brown and smooth. Pour into a round baking dish, tilting to coat the bottom.
- In a bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth. Do not overmix.
- Pour the custard mixture over the caramel in the baking dish.
- Place the dish inside a larger baking pan. Add hot water halfway up the sides of the dish to create a water bath.
- Bake at 350°F (175°C) for 50–60 minutes, or until the center is just set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a plate. Let the caramel flow over the custard.