Easy Flan Recipe

Course: Dessert

Cuisine: Mexican

Prep Time: 10

Cook Time: 1 15

Chill: 4

Total Time: 5 25

Servings: people

Calories: 349kcal

Author: Becky Hardin

This homemade flan is so easy to make with just 5 simple ingredients, and it's so velvety and decadent. Perfect for any occasion!

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US Customary - Metric

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

Tips:

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.

Storage: Store flan in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Nutrition