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4.9 from 279 votes

Flan

This classic Flan is sillky smooth and utterly delicious and sweet. This custard topped with a runny caramel is a Spanish and Latin American favorite.

Prep Time
15 mins
Cook Time
1 hr
Chilling Time
3 hrs
Total Time
4 hrs 15 mins
Servings: 8
Calories: 129 kcal
Course: Dessert
Cuisine: South American

Ingredients

Custard Base:
  • 4 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) Can evaporated Milk
  • 1 teaspoon vanilla paste or 1/2 of a vanilla bean or 1 tablespoon vanilla extract
Caramel Topping:
  • 1 cup granulated sugar
  • 1/4 cup water
  • Pinch kosher salt

Instructions

To Prep:
    Cup of Yum
  1. Preheat your oven to 350 degrees F.
  2. Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.
To Make the Custard Base:
  1. In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don’t want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.
To Make the Caramel Topping:
  1. In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely.
  2. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. During this process, it should be boiling; this will help cook out the water.
  3. Once it starts to turn a light golden brown, immediately lower the heat to medium-low and keep cooking until it turns a golden brown.
  4. Immediately pour the caramel into the baking pan and twist it around until it’s in an even layer on the bottom. It hardens quickly so move as fast as you can.
  5. The baking pan will get very hot so be sure to have a dry cloth or oven mitt around to handle the pan. Allow the caramel to harden a bit, about 5 minutes.
  6. Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.
To Bake:
  1. Cook for 40 to 45 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside.
  2. Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.
To Serve:
  1. When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.

Notes

  • Tips and Tricks:
  • To Store for Later: 
  • This flan will stay good in the fridge for up to 1 week. 
  • To Make Ahead: 
  • If you want to make this ahead, you can make the custard mixture up to a day before and store it in the fridge overnight. And then assemble and bake the flan the next day. 
  • Equipment:
  • 9-inch round baking pan | Silicon Spatulas | Paring Knife | Roasting Pan | High-Powered Blender (Splurge) | High-Powered Blender (Budget) |
  • Use your blender to combine the ingredients super quickly. But it will create some bubbles if you do it for too long. Let it settle before pouring it onto the caramel. If it's super bubbly when you pour it onto the caramel, you can always use a kitchen torch to burn off the bubbles. 
  • The water added to the sugar to make the caramel may take longer but it makes the caramel step fool- proof! 
  • Be sure to run a knife around the inside edge of the pan before inverting the flan onto a plate. 

Nutrition Information

Calories 129kcal (6%) Carbohydrates 33g (11%) Sodium 195mg (8%) Sugar 33g (66%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 33g 11%
Sodium 195mg 8%
Sugar 33g 66%

* Percent Daily Values are based on a 2,000 calorie diet.