Flan Recipe
User Reviews
4.7
Flan Recipe
Description
The preparation begins by caramelizing granulated sugar over medium heat until golden brown, then pouring it into a round pan to form a hard caramel layer. After cooling, a custard mixture of eggs, sweetened condensed milk, evaporated milk, and pure vanilla is blended and poured over the caramel. The flan is covered and baked in a water bath at 350°F for about 75 minutes to evenly cook the custard without curdling.
The result is a silky custard flan with a soft wobble when hot that firms after chilling. The top caramel layer melts into the custard when inverted for serving, offering a sweet, slightly bitter contrast.
This dessert is best chilled for several hours or overnight to fully set and develop flavor. It can be served as a refined finale to meals or at special occasions. The smooth texture and caramel flavor balance richness and sweetness.
Store flan in the refrigerator up to two days for freshness or freeze up to one month for longer keeping.
Ingredients
- 1 cup granulated sugar
- 4 egg large
- 14 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 1 tablespoon vanilla extract pure
Instructions
- Preheat oven to 350°F. Have an 8-inch round pan ready for the hot syrup.
- Heat sugar in a pan set over medium heat. Using a rubber spatula, stir the sugar until melted and a golden brown. Remove from heat immediately so it won’t burn. Pour into the pan and tilt to cover the entire bottom of the pan with the syrup. Let cool completely before adding the custard.
- Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender and blend for 10 seconds. Or, place in a bowl and whisk gently.
- When the sugar has cooled, pour the custard through a sieve over the sugar.
- Cover with aluminum foil and place in a large oven-safe pan. Pour water halfway up the sides.
- Place in the middle of the oven and bake for 75 minutes.
- Remove from the oven and carefully remove the pan from the water bath. It will be slightly jiggly, but will set up when cooled. Allow to cool on the counter for 1 hour.
- Place in the refrigerator for 3 hour or overnight for best results. The longer it sits, the more the sugar dissolves creating a delicious sauce.
- When the flan has cooled for the recommended time, go around the edge with a knife to separate the flan from the pan. Place a large plate upside down over the flan. Carefully flip the plate and flan over. The flan will slide out of the pan and the juice will cover the flan.
- Slice the flan and serve with a large spoon of the syrup.
- Store leftover flan in an airtight container in the refrigerator.
Notes
- Use an 8-inch pan to achieve proper custard thickness and caramel coverage.
- Cooling the caramel before adding custard prevents premature caramel burning or melting.
- Baking in a water bath ensures gentle, even heat for smooth custard texture without cracking.
- Chill flan at least 3 hours or overnight for best texture before serving.
- Store refrigerated up to 2 days or freeze up to 1 month in airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 349kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 140mg | 6% |
| Potassium | 346mg | 7% |
| Sugar | 56g | 112% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 265mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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