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–+ servings
Caramel sauce dripping from a spoon over a slice of creamy custard.

flan

A silky baked caramel custard made with eggs, sweetened condensed milk, evaporated milk, and vanilla. Chill it fully, then invert it onto a platter for a glossy caramel sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
rest time 5 hours
Total Time 6 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • For the caramel
  • ¾ cup granulated sugar 150 g
  • For the custard
  • 6 large eggs room temperature (about 300 g without shells)
  • 1 14-ounce can sweetened condensed milk (396 g)
  • 1 12-ounce can evaporated milk (354 g)
  • 1 tablespoon vanilla extract 15 ml

Equipment

  • 9-inch round cake pan (23 cm)
  • 9-by-13-inch baking dish or roasting pan
  • Small heavy saucepan
  • Blender
  • Aluminum foil
  • Fine-mesh sieve (optional)
  • Heatproof serving platter with a rim

Method
 

  1. Preheat the oven to 350°F (175°C). Place a 9-inch round cake pan nearby.
  2. Add the sugar to a small saucepan over medium heat. Allow it to melt, gently swirling the pan occasionally, until it becomes deep amber.
  3. Immediately pour the caramel into the cake pan. Carefully tilt the pan to coat the bottom, then set aside to harden.
  4. Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender. Blend for 20 to 30 seconds, just until smooth.
  5. Pour the custard mixture over the caramel in the cake pan.
  6. 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.
  7. 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.
  8. Remove the cake pan from the water bath. Cool for 1 hour, then cover and refrigerate for at least 4 hours or overnight.
  9. 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

Calories: 280kcalCarbohydrates: 41gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 135mgSodium: 130mgPotassium: 180mgSugar: 40gVitamin A: 500IUVitamin C: 1mgCalcium: 220mgIron: 1mg

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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