This Homemade Flan Recipe is my all-time favorite flan recipe, and it’s soon to be yours, too! It’s so easy to make with just 5 simple ingredients, and it’s so velvety and decadent. This is the perfect quick and easy dessert to make for any occasion!

This easy flan is so simple to make that I was completely shocked by how decadent it was! The texture is soft, creamy, and smooth– almost like silk when it touches your tongue! It tastes richly sweet from the caramel, with a little bit of egginess from the custard. This might be my new favorite dessert!
What’s in This Flan Recipe?
- Sugar: Use granulated sugar. This is what we’re caramelizing to create that deliciously sweet, syrupy topping.
- Eggs: 4 large eggs is the perfect amount! This creates the base of the custard.
- Sweetened Condensed Milk: This creates a sweeter, richer flavor.
- Evaporated Milk: This is unsweetened condensed milk, so it has the same density but balances out the sweetness in the custard.
- Vanilla Extract: This adds just a hint of vanilla flavor to the custard.
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How to Store and Reheat
Store leftover Cuban 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.
Tips for Success
- 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.
- 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.
Flan Recipe
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
Equipment
- Kitchen Scale (optional)
- High Powered Blender (optional)
- 8-inch Round Cake Pan
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.
Should the water to pour in the pan for baking be hot?