This Homemade Flan recipe is easy to make with only 5 simple ingredients! This is a creamy, caramel topped Mexican dessert that’s impressive, traditional, and incredibly delicious.
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Homemade Flan Recipe
If you’ve never made it before, flan can be a bit intimidating. There are so many steps that don’t have much room for error. The first time I tried to make flan, it was definitely a learning experience!
However, this easy recipe simplifies the process of making the perfect flan in steps that won’t overwhelm you. Every time I follow this recipe, I get perfect flan!
With a recipe this simple and easy, you’re going to be shocked at how velvety and decadent this dessert turns out to be! This is my all time favorite flan recipe, and it’s soon to be yours, too.
Why You’ll Love this Flan Recipe:
- Traditional: While this flan recipe may be easy, it doesn’t cut any corners that make it inauthentic.
- Impressive: I love serving this flan at dinner parties! It’s a seriously impressive dessert that you’ll be proud to show off.
- Delicious: Between the creamy custard and the sweet caramel topping, I don’t know what part of this flan is the most delicious!
How to Make Flan
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a round pan.
- Heat the sugar in a pan until it’s melted and golden brown. Pour it into the round pan.
- Blend together the eggs, sweetened condensed milk, evaporated milk and vanilla.
- Pour the custard onto the sugar.
- Cover with foil and place in a water bath.
- Bake.
- Remove from the oven and water bath.
- Allow the flan to cool on the counter.
- Place the flan in the refrigerator for a minimum of 3 hours.
- Separate the flan from the pan with a knife.
- Carefully flip the flan onto a plate.
- Slice, serve, and enjoy!
Your flan should be slightly jiggly when you pull it out of the oven – that’s okay! 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.
In an airtight container in the refrigerator, this flan will stay fresh for up to 2 days.
Yes, you can certainly freeze your flan! Flan sometimes gets a bad rep for not freezing well, but if you follow these steps, it should be just fine. Once it’s baked and fully cooled, wrap it well with plastic wrap before placing it in the freezer. Additionally, flan freezes better in pieces, so consider cutting your flan before wrapping and freezing. It should stay fresh in the freezer for up to 1 month!
Recipe Tips and Tricks
- 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!
- Do NOT cook at a higher heat than 350°F! The key to a perfectly baked flan is to cook it at a low temperature for about 75 minutes.
- Burning the caramel is very easy to do. Avoid this by stirring it constantly and removing it from the heat as soon as it’s melted and golden brown.
This easy homemade flan is creamy, smooth, and delightfully sweet – and unbelievably easy to make!
More Dessert Recipes We Love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Homemade Flan Recipe
Ingredients
- 1 cup granulated sugar 200 grams
- 4 large eggs 200 grams
- 14 ounces sweetened condensed milk 397 grams (1 can)
- 12 ounces evaporated milk 341 grams (1 can)
- 1 tablespoon pure vanilla extract 12 grams
Equipment
- Kitchen Scale (optional)
- High Powered Blender (click for my favorite) (optional)
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.1 cup granulated sugar
- 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 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
- 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!
- Do NOT cook at a higher heat than 350°F! The key to a perfectly baked flan is to cook it at a low temperature for about 75 minutes.
- Burning the caramel is very easy to do. Avoid this by stirring it constantly and removing it from the heat as soon as it’s melted and golden brown.
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