Flan Recipe
Silky baked caramel custard with a smooth texture and a glossy amber caramel sauce.
Contains: Milk · Egg
This recipe contains milk and egg.
WHY IT WORKS
Why This Recipe Works
01
Smooth Custard
Gentle whisking and straining remove excess bubbles so the baked custard stays smooth and delicate.
02
Whisk Gently
Mix the eggs and milk just until combined rather than whipping in air, which can leave bubbles and small holes in the flan.
03
Chill Before Unmolding
A full chill firms the custard and gives the caramel time to loosen into a glossy sauce before the flan is inverted.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Caramel
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- Custard
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Tools
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Tools
Method
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Heat the oven to 325°F. Put a kettle of water on to boil for the water bath.
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For the caramel, combine 3/4 US cup sugar and 1/4 US cup water in a medium saucepan over medium heat. Cook without stirring for about 8 to 12 minutes, swirling the pan gently only if needed, until the syrup turns a deep amber color.
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Immediately pour the hot caramel into an 8-inch round cake pan. Carefully tilt the pan so the caramel coats the bottom, then set the pan inside a large roasting pan and let the caramel firm up.
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In a large bowl, whisk the eggs, 1/2 US cup sugar and salt just until evenly combined. Avoid whipping in a lot of air.
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Slowly whisk in the milk and vanilla extract. Pour the custard through a fine-mesh strainer into the caramel-lined cake pan.
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Carefully pour enough hot water into the roasting pan to come about halfway up the outside of the cake pan.
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Bake for about 50 to 60 minutes. Start checking near 50 minutes; the outer part of the custard should be set while the center still has a gentle wobble when the pan is nudged.
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Carefully lift the cake pan out of the water bath and set it on a wire rack. Let the flan cool for about 1 hour.
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Cover the pan and refrigerate the flan for at least 4 hours, or overnight, until thoroughly chilled.
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To unmold, run a thin knife around the edge of the flan. Place a rimmed serving plate over the pan and invert both together in one confident motion. Lift off the pan and let the caramel sauce flow over the custard.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The outer part of the custard should look set while the center still has a gentle wobble when the pan is nudged. It should not look liquid.
Make Ahead
Bake and chill the flan up to 2 days ahead. Once fully chilled, cover the pan and keep it refrigerated; unmold shortly before serving.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Dairy-Free
Change the following ingredient:
Replace2 US cups whole milk
With2 US cups unsweetened neutral plant milk
Replace475 millilitres (ml) whole milk
With475 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
This from-scratch flan uses whole milk, eggs, sugar and vanilla for a clean caramel-custard flavor. Keep the custard mixture gentle rather than foamy, and strain it before baking for the smoothest texture.
Useful Substitutions
Two-percent milk can replace whole milk, although the custard will be slightly less rich. Vanilla bean paste can replace vanilla extract in the same quantity if you do not mind visible vanilla specks.
INGREDIENT QUALITY
Quality Note
Strain the custard before baking and keep whisking gentle. Excess air can leave bubbles on the surface, while the water bath helps the custard set evenly without a coarse texture.
COOKING TIPS
Tips
Watch the Caramel
Cook the sugar until it reaches a deep amber color, then remove it from the heat promptly. Caramel can move from amber to burnt very quickly.
Whisk Gently
Whisk only until the eggs, sugar and milk are evenly combined. Avoid creating a thick layer of foam, which can mark the surface of the custard.
Use a Water Bath
Hot water around the flan pan buffers the oven heat so the custard sets gradually instead of curdling around the edges.
Chill Thoroughly
Give the flan at least 4 hours in the refrigerator. An overnight chill makes it especially easy to unmold cleanly.
MAKE IT LAST
Storing & Serving
Storing
Keep the flan covered in the refrigerator and use it within 4 days. Return leftovers to the refrigerator promptly after serving.
Freezing
Freezing is not recommended for the best texture. Egg custards can release water and become slightly grainy after thawing.
Serve Chilled
Flan is normally served chilled. Unmold it shortly before serving and spoon the caramel sauce from the plate over each portion.
After Unmolding
Keep the unmolded flan refrigerated between servings. Store it in a covered container or cover the serving plate without pressing wrap onto the custard.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Flan Recipe FAQs
How do I know when flan is done?
The outer part of the custard should look set while the center still has a gentle wobble when the pan is nudged. It should not look liquid in the middle.
Why does flan sometimes have bubbles or small holes?
Bubbles can come from whisking too much air into the custard, while a coarse or hole-filled texture can also result from baking too aggressively. Gentle mixing and a hot-water bath help keep the texture smooth.
Can I make this flan ahead of time?
Yes. Flan benefits from a long chill, so it is well suited to making a day ahead. Once fully chilled, keep the pan covered in the refrigerator and unmold shortly before serving.
How do I unmold flan cleanly?
Run a thin knife around the edge of the chilled custard, place the serving plate over the pan and invert both together in one confident motion. If needed, briefly warm the bottom of the pan to help the caramel release.
Can I use 2% milk instead of whole milk?
Yes. Two-percent milk will still make a good flan, but whole milk gives the custard a slightly richer texture and fuller flavor.
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