Easy Flan Recipe

Course: Dessert

Cuisine: Mexican

Prep Time: 10

Cook Time: 1 15

Chill: 4

Total Time: 5 25

Servings: people

Calories: 353kcal

Author: Becky Hardin

This homemade flan recipe is so easy to make from scratch with just 5 simple ingredients. Warm, sweet caramel flavor and a silky, creamy texture.

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

Once melted, remove from heat immediately to prevent burning.

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.

The custard needs time to firm up, and the caramel needs plenty of time to dissolve back into a sauce-y consistency.

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.

*Use granulated sugar for a more traditional dessert. But brown sugar works too.

Becky's Top Tips:

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.

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