This homemade flan recipe is so easy to make with just 5 simple ingredients, and the texture is so velvety and decadent! The custard is nice and jiggly, and the caramel is so saucy and perfectly sweet. I’ll show you how to make flan step by step for a quick and easy dessert that is perfect 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.” – CJ
Homemade Flan Recipe
Before I learned how to make flan, I assumed this decadent dessert would be difficult to make–but I was totally wrong! With simple steps and only a few ingredients, this easy flan recipe has now become a regular at my house. 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 it has the perfect amount of egginess in the custard.
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!
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Flan Baking Time
The key to a perfectly baked flan is to cook it at a low temperature for about 75 minutes. Do not cook it at a higher heat than 350°F!
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. 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.1 cup granulated sugar
- Remove from heat immediately so it won’t burn. Pour into the round pan and tilt to cover the entire bottom of the pan with the syrup. Let 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 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.
Notes
- 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.
- 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.
How to Make Flan Step-by-Step
Prep: Gather the list of ingredients for this easy flan recipe, and let the eggs come to room temperature. Preheat your oven to 350°F, then grab an 8-inch round cake pan.
Caramelize the Sugar: Heat 1 cup of granulated sugar in a pan set over medium heat. Using a rubber spatula, 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 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.
Cook the Custard: 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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