Flan is a classic Latin American dessert: a silky custard finished with caramel sauce. I like to serve it with fresh berries for a bright contrast to the rich creaminess.
Its smooth texture and simple flavor make it irresistible. You only need a handful of ingredients to make this elegant dessert at home.
I enjoy many Latin desserts like pastel de tres leches and churros, but this creamy caramel custard is one of the easiest to prepare and one of my favorites.
What is Flan?
Flan is a baked custard made from milk (or evaporated milk), eggs, sweetened condensed milk, vanilla, and caramel. Some recipes include a small amount of cream cheese for extra creaminess. The custard is baked in a water bath (bain-marie) until set, then chilled for several hours before serving.
Is a Water Bath Necessary?
Using a water bath helps the custard cook gently and prevents cracking or curdling. For best results, the water should come about halfway up the sides of the baking dish holding the flan.
How Long Should I Leave the Flan in the Refrigerator?
Chill the flan for at least four hours before serving. Allow it to cool briefly at room temperature after baking, then transfer to the refrigerator to set completely.
How to Make — Step by Step
- Add the sugar to a skillet and cook over medium heat, stirring frequently for about 15 minutes until it becomes a light brown caramel. Watch carefully to avoid burning.
- Pour the caramel into your baking dish and swirl to coat the bottom evenly.
- Crack 3 whole eggs and 2 egg yolks into a bowl.
- Combine the eggs, evaporated milk, sweetened condensed milk, cream cheese (optional), and vanilla in a blender; blend until smooth. Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish inside a larger pan and pour boiling water into the outer pan to create a water bath. The hot water will help the custard bake evenly.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour and 40 minutes, or until the center is set but still slightly jiggly. Cool briefly, then refrigerate at least 4 hours before unmolding and serving.
Top Tips and Recipe Variations
- If you don’t have a blender, whisk the custard by hand or use an electric mixer; the goal is a smooth, lump-free mixture.
- A small amount of cream cheese softens any overly “eggy” flavor—omit it if you prefer a more traditional flan, but it does add richness.
- Stir the sugar constantly while making caramel to prevent burning and to achieve an even color.
- Prepare the caramel first and let it cool slightly before adding the custard so it stays glossy and intact on the bottom of the pan.
I hope you enjoy this flan as much as I do. Once you make it at home, you may find you rarely need to order it at a restaurant again.
If you try this recipe, please leave a rating and a comment. I appreciate hearing how it turned out for you.
Flan
Ingredients
- 1 cup sugar
- 1 12-oz can evaporated milk
- 1 14-oz can sweetened condensed milk
- 3 eggs
- 2 egg yolks
- 4 oz cream cheese (optional)
- 1 tbsp vanilla extract or vanilla bean paste
Instructions
- Add the sugar to a skillet and cook over medium heat, stirring frequently, until it melts and reaches a light brown caramel color. Be careful not to burn it.
- Pour the caramel into your baking dish and tilt to coat the bottom evenly.
- Crack the eggs and egg yolks into a bowl.
- Blend the eggs with the evaporated milk, condensed milk, cream cheese (if using), and vanilla until smooth. Pour the custard over the caramel in the baking dish.
- Place the baking dish inside a larger pan and add boiling water to the outer pan to create a water bath. The water should reach about halfway up the sides of the inner dish.
- Bake at 350°F (175°C) for about 1 hour and 40 minutes, until the center is just set. Cool briefly, then refrigerate at least 4 hours before unmolding and serving.
Notes
- Using a blender produces an extra-smooth custard, but whisking by hand or with a mixer works fine.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: Julie Maestre
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: Mexican
Servings: 8
Calories: 416
Keyword: Traditional Caramel Flan