A classic, creamy flan with a rich caramel topping. This decadent dessert is surprisingly easy to make at home with simple ingredients.
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:300 minutes
Yield:6-8 servings 1x
Ingredients
Scale
1 cup granulated sugar, for the caramel
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
5 large eggs
1 teaspoon vanilla extract
Pinch of salt
Optional: 1/4 cup of brandy or rum for added flavor
Instructions
Prepare your baking dish: Use a 9-inch round cake pan (oven-safe) or individual ramekins.
Melt the sugar: Pour the 1 cup of granulated sugar into a heavy-bottomed saucepan. Use medium heat.
Watch it closely: As the sugar heats, it will start to melt.
Gentle stirring (optional): You can gently stir the sugar with a heat-resistant spatula or spoon as it melts, but avoid over-stirring. If you see crystals forming, add a tablespoon of water and continue heating.
Achieve the amber color: Continue heating the sugar until it melts completely and turns a beautiful amber color. Be careful not to let it get too dark, or it will taste burnt.
Pour into the pan: Once the caramel is ready, carefully pour it into the prepared baking dish. Tilt the pan to evenly coat the bottom and sides with the caramel. Work quickly, as the caramel will harden as it cools.
Let it cool and harden: Set the pan aside to allow the caramel to cool and harden completely. This usually takes about 15-20 minutes.
Preheat your oven: Preheat your oven to 350°F (175°C).
Combine the milks: In a large bowl, whisk together the evaporated milk and sweetened condensed milk until well combined.
Add the eggs: Add the 5 large eggs to the milk mixture. Whisk gently until just combined. Be careful not to over-whisk.
Incorporate the vanilla and salt: Add the vanilla extract and a pinch of salt to the mixture. Whisk gently to combine.
Optional: Add brandy or rum: If you’re using brandy or rum, add it to the custard mixture now.
Strain the custard (optional but recommended): For an extra smooth flan, strain the custard mixture through a fine-mesh sieve into a pitcher or measuring cup.
Prepare the water bath: Place the baking dish with the hardened caramel in a larger baking pan (roasting pan works well).
Pour in the custard: Carefully pour the custard mixture into the baking dish over the hardened caramel.
Add hot water to the water bath: Pour hot water into the larger baking pan, around the baking dish, until the water reaches about halfway up the sides of the flan dish. Be careful not to splash any water into the custard.
Bake: Carefully transfer the entire setup to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Check for doneness: Gently shake the pan. The flan should be set around the edges but still slightly jiggly in the center. You can also insert a knife into the center of the flan. If it comes out clean, the flan is done.
Cooling process: Turn off the oven and crack the oven door slightly. Let the flan cool in the oven for about an hour.
Refrigerate: After cooling in the oven, remove the flan from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Loosen the edges: Before unmolding, run a thin knife or spatula around the edges of the flan to loosen it from the pan.
Invert onto a plate: Place a serving plate over the top of the baking dish. Holding the plate and the baking dish firmly together, quickly invert them. The flan should release from the pan and the caramel will drizzle over the top.
Tap if necessary: If the flan doesn’t release immediately, gently tap the bottom of the baking dish.
Serve and enjoy: Serve the flan chilled. The caramel will have softened and created a delicious sauce. Enjoy!
Notes
Don’t burn the caramel: Keep a close eye on the sugar as it melts to prevent it from burning. Burnt caramel will taste bitter and ruin the flavor of the flan.
Use a water bath: A water bath is essential for baking flan. It helps to cook the custard gently and evenly, preventing it from cracking or curdling.
Don’t overbake: Overbaking the flan can make it tough and rubbery. Bake it until it is set around the edges but still slightly jiggly in the center.
Refrigerate thoroughly: Refrigerating the flan for at least 4 hours, or preferably overnight, allows it to set completely and develop its flavor.
Strain the custard: Straining the custard mixture through a fine-mesh sieve will remove any lumps or bits of egg that may not have fully incorporated, resulting in a smoother flan.
Experiment with flavors: Feel free to experiment with different flavors. You can add a pinch of cinnamon, a few drops of almond extract, or even a little bit of coffee to the custard mixture.