This traditional flan recipe makes a smooth baked custard with a glossy caramel top and plenty of caramel sauce for serving. It’s made with eggs, sweetened condensed milk, evaporated milk, sugar, and vanilla, then baked gently in a water bath and chilled before unmolding.
I love how a short ingredient list turns into such an elegant dessert. If you’re planning a dessert table, pair it with my Mango Mousse, Vanilla Butter Cake, Protein No Bake Cheesecake, or 3-Ingredient Japanese Cheesecake.
What Is Flan?
Flan is a baked caramel custard. In this version, eggs are blended with sweetened condensed milk, evaporated milk, and vanilla, then poured over a layer of caramelized sugar.
The custard is baked in a water bath, which gives it gentler, more even heat. King Arthur’s flan guidance also recommends baking flan in a hot-water bath and removing it while the edges are set but the center still has a soft jiggle.
Table of contents
Ingredients
For the caramel:
- 3/4 cup granulated sugar (150 g)
For the custard:
- 6 large eggs
- 1 can sweetened condensed milk (14 ounces / 396 g)
- 1 can evaporated milk (12 ounces / 354 g)
- 1 tablespoon vanilla extract (15 ml)
The condensed milk is sweetened; the evaporated milk is not. They have different jobs in the custard, so check both can labels before mixing. The granulated sugar is for the caramel layer, not extra sugar for the blender.
Let’s Make Flan
Make the caramel
Set a 9-inch round cake pan nearby. Add the sugar to a small, heavy saucepan and place it over medium heat. Let the sugar melt without stirring; gently swirl the pan from time to time as the edges liquefy.
Once it turns a deep amber color, immediately pour it into the cake pan. Carefully tilt the pan so the caramel coats the base in an even layer. It will harden quickly, so work with caution and do not touch the hot sugar.
Blend the flan
Heat the oven to 350°F (175°C). Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender. Blend for 20 to 30 seconds, just until the mixture looks smooth.
Pour the flan gently over the hardened caramel. Place the cake pan inside a larger 9-by-13-inch baking dish or roasting pan.
Bake the flan in a water bath
Pour hot water into the larger dish until it reaches about halfway up the sides of the cake pan. Cover the cake pan loosely with foil, then carefully transfer the water bath to the oven.
Bake for 50 to 60 minutes, until the edges are set and the center still has a small, gentle wobble when the pan is moved. A thin knife inserted near the center should come out mostly clean.
Cool and unmold
Lift the cake pan out of the water bath and let it cool at room temperature for about 1 hour. Cover and refrigerate for at least 4 hours, although overnight gives the cleanest slices.
To serve, run a thin knife around the inside edge of the pan. Place a rimmed platter on top, then invert in one confident motion. Let it sit for a few seconds before lifting the pan so the caramel sauce can pour over the custard.
How to Get Smooth, Creamy Flan
The water bath and gentle blending matter more than adding extra ingredients. Blend only until smooth, bake with hot water around the pan, and stop while the center still has a gentle wobble. Chilling gives the custard time to firm up for unmolding.
Common Mistakes to Avoid
- Walking away from the caramel. Sugar darkens quickly once it starts to color. Swirl the pan gently and pour as soon as it reaches deep amber.
- Over-blending. Blend for 20 to 30 seconds, just until smooth; extra air can leave bubbles in the custard.
- Skipping the water bath. Use hot water around the cake pan to give the flan gentle, even heat.
- Baking until completely firm. The edges should be set with a small, gentle wobble in the center.
- Unmolding before chilling. Let the flan cool for about 1 hour, then refrigerate for at least 4 hours before turning it out.
- Using a flat plate. A rimmed platter catches the caramel sauce when you lift off the pan.
What to Serve with Flan
Flan is rich enough to serve on its own, but a simple accompaniment works well.
Try:
- Fresh strawberries
- Raspberries
- Sliced oranges
- Fresh mint
- Whipped cream
- Coffee
- Espresso
I’d keep the toppings simple so the caramel remains the main flavor.
FAQs
Yes. In fact, it is better made ahead because it needs at least 4 hours in the refrigerator to set properly. Making it the night before gives you a firmer custard and makes serving much easier.
Store it tightly covered in the refrigerator and enjoy it within 3 to 4 days. Keep it cold and return leftovers to the fridge promptly after serving.
It is best not to. The caramel and custard can separate after thawing, which affects the texture and makes the slices weep.
No. This recipe uses one can of each. Sweetened condensed milk supplies sweetness and thickness, while evaporated milk adds unsweetened concentrated milk. They are not interchangeable.
Overbaking is the most common cause. Bake just until the center still jiggles slightly.
Caramel naturally hardens as it cools. During baking it melts again into the sauce.
More Dessert Recipes You’ll Love
Traditional Flan with Caramel
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Place a 9-inch round cake pan nearby.
- Add the sugar to a small saucepan over medium heat. Allow it to melt, gently swirling the pan occasionally, until it becomes deep amber.
- Immediately pour the caramel into the cake pan. Carefully tilt the pan to coat the bottom, then set aside to harden.
- Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender. Blend for 20 to 30 seconds, just until smooth.
- Pour the custard mixture over the caramel in the cake pan.
- Place the cake pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan.
- Cover the cake pan loosely with foil. Bake for 50 to 60 minutes, until the edges are set and the center has a light wobble.
- Remove the cake pan from the water bath. Cool for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
- Run a thin knife around the edge of the pan. Invert onto a rimmed serving platter and let the caramel sauce flow over the custard.
Nutrition
Video
Notes
- Do not use a springform pan because water can leak into the custard.
- Keep blending brief to avoid creating too many bubbles.
- The center should wobble slightly after baking. It will firm up completely as it chills.
- Use a platter with raised edges to catch the caramel sauce.
- Nutrition values are approximate and vary by ingredient brand.
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Let us know how it was!Estimated reading time: 7 minutes
