Go Back
+ servings
Print Recipe
5 from 16 votes

Classic Flan Recipe

This Classic Flan is sillky smooth and utterly delicious and sweet. This custard topped with a runny caramel is a Spanish and Latin American favorite.
Prep Time15 mins
Cook Time1 hr
Chilling Time3 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Central America, Hispanic Recipes, Holiday, South American
Keyword: como hacer flan, easy flan recipe, flan, flan recipe, how to make flan
Servings: 8
Calories: 129kcal
Cost: $12

Equipment

  • 9-inch round cake pan
  • 1 blender
  • 1 stainless steel bowl

Ingredients

Caramel Topping:

  • 1 cup granulated sugar
  • 1/3 cup water
  • Pinch kosher salt

Custard Base:

  • 4 large eggs
  • 2 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 teaspoon vanilla paste or 1/2 of a vanilla bean or 1 tablespoon vanilla extract

Instructions

To Prep:

  • Preheat your oven to 325 degrees F.
  • Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.

To Make the Custard Base:

  • In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don’t want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.
  • In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. At this point, lower the heat slightly and keep cooking until it turns a golden brown.
  • Immediately pour it into the baking pan and twist it around until it’s in an even layer on the bottom.
  • Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.
  • Cook for 35 to 40 minutes, until slightly jiggly but still firm. Carefully remove it (it'll be hot!) from the oven and set aside.
  • Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.
  • When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.

Notes

Tips and Tricks:
  • Use your blender to combine the ingredients super quickly. But it will create some bubbles if you do it for too long. Let it settle before pouring it onto the caramel. If it's super bubbly when you pour it onto the caramel, you can always use a kitchen torch to burn off the bubbles. 
  • The water added to the sugar to make the caramel may take longer but it makes the caramel step fool- proof! 
  • Be sure to run a knife around the inside edge of the pan before inverting the flan onto a plate. 
To Store for Later: 
This flan will stay good in the fridge for up to 1 week. 
To Make Ahead: 
If you want to make this ahead, you can make the custard mixture up to a day before and store it in the fridge overnight. And then assemble and bake the flan the next day. 
Equipment:
9-inch round baking pan | Silicon Spatulas | Pairing Knife | Roasting Pan | High-Powered Blender (Splurge) | High-Powered Blender (Budget) |

Nutrition

Calories: 129kcal | Carbohydrates: 33g | Sodium: 195mg | Sugar: 33g