Before I learned how to make flan, I assumed this decadent custard-based dessert would be difficult to make — but I was totally wrong! With a short list of ingredients and simple steps, I found I could achieve that velvety smooth texture and sauce-y caramel topping without any stress. It requires some chill time, but that means it’s the perfect make-ahead dessert for any occasion!
Top Reader Review
You aren’t kidding. This is an EASY Flan recipe. I have never made flan before and was a little leery of trying my hand at it, but this turned out perfect first try! Thanks for the recipe and making me look like a baking star to my family.
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Homemade Caramel Flan
I love the simplicity of a baked custard dessert like this homemade flan (aka creme caramel). The texture is soft, creamy, and smooth — almost like silk when it touches your tongue! Plus it’s rich and sweet thanks to the caramel topping, and the custard has the perfect amount of jiggly egg-iness.
The best part of this easy dessert recipe is how simple the ingredients for flan are. All it takes is some granulated sugar, eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Nothing fancy or complicated to get my hands on. If you can make a traditional cheesecake, then this dessert will be a breeze!
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Easy Flan Recipe
Equipment
- Kitchen Scale (optional)
- High Powered Blender (optional)
- 8-inch Round Cake Pan
Ingredients
- 1 cup granulated sugar *
- 4 large eggs
- 14 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Prep an 8-inch round cake pan.
- Heat sugar in a saucepan set over medium heat. Using a rubber spatula, stir the sugar until melted and golden brown.1 cup granulated sugar
- Pour syrup into the cake pan, and tilt to cover the bottom of the pan entirely. Let it 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.4 large eggs, 14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 tablespoon pure vanilla extract
- When the sugar has cooled, pour the custard through a sieve over the sugar.
- Cover the pan with aluminum foil, and place it in a larger oven-safe pan. Pour water halfway up the sides.
- Place on the center rack 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.
- Once cooled to room temperature, place it in the refrigerator for at least 3 hours; or overnight for best results.
- Once cooled, drag a knife around the edge of the pan 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 caramel will cover the flan.
- Slice the flan and serve with a large spoon of the syrup.
Notes
- Stir the sugar constantly and remove it from the heat as soon as it’s melted and golden brown.
- Be sure to strain the custard mixture through a sieve when pouring it on top of the sugar. This will help ensure the custard has the perfect texture when it bakes!
- Your flan should be slightly jiggly when you pull it out of the oven. It will set fully when it cools. Fully cooked flan should also be lightly colored and not as pale as it was when first placed in the oven.
- If you’re still not sure, try using the knife method to check for doneness. It’s just like using a toothpick with cake! If you remove the blade of a knife from the center of the flan and it comes out clean, the flan is ready to be removed from the oven.
Foolproof Tips
- Don’t burn the caramel. Sugar is delicate and can quickly pass from the caramelization stage into the burnt-and-bitter stage. So heat it gently over medium heat, stir constantly until it melts, then remove it from heat and pour as soon as it’s ready.
- Let the caramel cool. Once poured into the pan, let it cool completely before adding the custard layer. If the caramel is still warm, it will mix with the custard instead of remaining a separate layer. It may also start to cook the eggs, creating a lumpy texture.
- Keep the oven temp low. Custard-based desserts are best baked at a low temperature (350°F is perfect!) for a longer period of time. This keeps them soft and silky.
- Let it cool, chill, and set. Flan needs plenty of time to set before it becomes just the right texture. Let it fully cool to room temperature after it comes out of the oven, then transfer it to the fridge. I recommend chilling it overnight for the absolute best texture!
How to Make Flan from Scratch Step-by-Step
Prep: Gather the quick list of ingredients for this easy flan recipe. Let the eggs come to room temperature. Preheat your oven to 350°F, then grab an 8-inch round cake pan, a saucepan, and a larger oven-safe pan for the water bath.
Caramelize the Sugar: Heat 1 cup of granulated sugar in a pan set over medium heat. Use a rubber spatula to stir the sugar until melted and golden brown. Stir consistently while heating to prevent burning or sticking.
Cool the Syrup: Once caramelized, remove from heat immediately to prevent burning. Pour into the cake pan to cover the entire bottom of the pan with the syrup. Let it cool completely before layering with the custard, or else the custard mixture will curdle.
Mix the Custard: To a blender, add 4 large eggs, 14 ounces (1 can) of sweetened condensed milk, 12 ounces (1 can) of evaporated milk, and 1 tablespoon of vanilla extract. Blend for 10 seconds. If you don’t have a blender, place ingredients in a bowl and whisk well to combine.
Fill the Pan: Once the caramel has cooled, pour the custard through a sieve, into the cake pan, directly on top of the sugar. Using a sieve helps break up any clumps to create a smooth custard.
Bake the Flan: Cover the pan with aluminum foil and place it in a larger oven-safe pan. Pour water halfway up the sides to create a water bath. Place in the middle of the oven and bake flan for 75 minutes.
Chill the Flan: Take it out of the oven, then carefully remove the round pan from the water bath. The custard should be slightly jiggly, but it will set and firm up as it cools. Allow to cool on the counter for 1 hour. Then place it in the refrigerator for at least 3 hours to set; or overnight for best results. The longer it sets, the more the sugar dissolves, creating a more flavorful sauce.
Unmold the Flan: When the flan has cooled for the recommended time, go around the edge with a knife to separate the custard from the pan. Place a large plate upside down over the cake pan. Carefully flip the plate and flan over. The flan will slide out of the pan and the sauce will cover the flan.
Serve: Slice homemade flan as desired, and serve each piece with a large spoonful of the syrup. Enjoy!
How to Store
Store leftover flan in an airtight container in the refrigerator for up to 5 days, or freeze tightly wrapped in plastic wrap for up to 1 month. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.
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