Flan Recipe
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Flan is a luscious, sweet custard topped with a decadent caramel sauce that brings a touch of elegance to any dessert table. It looks impressive, but you’ll be pleasantly surprised at how simple it is to make!
One of the most popular Latin desserts, flan is a rich, sweet custard topped with caramel sauce. It’s made with a mixture of eggs, milk, sugar, vanilla, and other flavorings, and then baked gently in a water bath until it is set but still creamy. Once done, the custard is inverted onto a plate, revealing a layer of luscious caramel on top. Flan is almost identical to the French custard dessert crème caramel; it’s also similar to crème brûlée, but a bit denser and with liquid caramel instead of a brittle top.
Though it looks impressive, flan is suprisingly simple to make. This classic version adapted from Cook’s Illustrated is my go-to flan recipe. Prepared in a loaf pan rather than a wide cake pan, it’s easy to unmold without breaking—and since it can be made up to four days in advance, it’s a fantastic dessert for entertaining.
“Restaurant quality flan without the fuss (and fear)…A definite keeper.”
What You’ll Need To Make Flan
- Sugar: Forms the caramel sauce that coats the flan, adding a rich sweetness and glossy finish.
- Eggs and Egg Yolks: Provide structure and richness to the custard, giving the flan its creamy texture. You will have plenty of leftover egg whites—a great excuse to whip up macarons, chocolate chip meringue cookies, pavlova, or coconut macaroons!
- Sweetened Condensed Milk and Evaporated Milk: Add creaminess and sweetness to the custard base, ensuring a decadent flavor.
- Whole Milk: Contributes to the velvety texture of the flan, enhancing its richness without overwhelming the other flavors. If you don’t have whole milk, you can substitute 2% milk or half-and-half, but I don’t recommend skim milk.
- Vanilla Extract: Infuses the flan with a warm, aromatic flavor, complementing the richness of the custard.
- Bourbon: Adds depth, complexity, and a subtle hint of warmth to the flan’s flavor profile. You can use another type of liquor like rum or brandy to add a different flavor profile. If you prefer not to use any alcohol, just increase the vanilla by 2 teaspoons.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Caramel
Stir the sugar and 1/4 cup water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil on the stove over medium-high heat, without stirring. Continue cooking until the sugar dissolves and the mixture begins to turn golden.
Gently swirling the pan, continue to cook until sugar is a pale honey color.
Remove from the heat and swirl the pan until the sugar is a reddish-amber color and fragrant, 15 to 20 seconds.
Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. The water helps thin the caramel, so it doesn’t all stick to the pan after the flan bakes in the oven.
Pour the caramelized sugar into 8½ x 4½-inch loaf pan and set aside. The caramel will harden in the pan.
Step 2: Make the Custard
Whisk together the eggs and egg yolks in large bowl.
Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated.
Strain mixture through a fine-mesh strainer into a larger bowl. The strainer will catch little bits of egg that you don’t want in your flan.
Pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
Step 3: Bake
Place the loaf pan in the center of a 9×13-inch baking pan or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. (Cheesecake uses the same technique.)
Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. The custard should not be completely set when it is removed from the oven; it will continue to cook as it cools. Remove the pans from the oven. Remove the foil and leave the flan in the water bath for about one hour to cool.
Step 4: Chill and Unmold the Flan
Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.
Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If it doesn’t release immediately, let it sit inverted for a minute and it should eventually slide out. Remove the loaf pan and, using a rubber spatula, scrape the residual caramel over the flan. You won’t be able to release all of it – that’s okay. Slice the flan and spoon the sauce over the individual servings. Serve with berries, if you like.
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Video Tutorial
Flan
Flan is a luscious, sweet custard topped with a decadent caramel sauce that brings a touch of elegance to any dessert table. It looks impressive, but you’ll be pleasantly surprised at how simple it is to make!
Ingredients
- ⅔ cup sugar
- 2 large eggs plus 5 yolks
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
- 2 teaspoons vanilla extract
- 1 tablespoon Bourbon (see note)
- ½ teaspoon salt
Instructions
- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
- Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
- Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. (Don’t worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely -- I promise!) Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
- Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
- To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won’t be able to release all of the caramel – that’s okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 249
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 39 g
- Sugar: 39 g
- Protein: 7 g
- Sodium: 224 mg
- Cholesterol: 61 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I’ve been making flan for my wife from new recipes for over 20 years, …and until this recipe never got an “A”. BUT this time I received an “A+++”. My wife, who’s an expert on the subject of flan, says this is the BEST flan she had in her 60 years.
Instructions are GREAT.
Thank you :-).
Wow – I’m SO flattered!! 😊
Hi Jenn,
I would love to make this, but I’m a bit concerned about the caramel sauce crystallizing. It happens to me not infrequently, even when I follow the instructions very closely and use a nice sturdy All-Clad saucepan.
I saw a recipe that has you add a little lemon juice to prevent this. I have made your microwave caramel sauce which includes a little lemon juice. Would you recommend this for the flan caramel sauce?
-Jane Mangelson
Hi Jane, I don’t recommend using lemon juice for the caramel. The key is to avoid stirring it while it’s cooking (gently swirl it, but don’t stir). Hope you have luck with it!
I love this recipe!!! Have made it several times and it is always terrific!!
This is one of my go-to desserts for company – it is rich but not heavy, and a crowd pleaser.
Just out of curiosity – what is the role of adding the water at the end of the caramel-making step? Most other flan recipes I’ve researched don’t require this step.
Glad you and your guests have enjoyed it! The water helps thin the caramel, so it doesn’t all stick to the pan after the flan bakes in the oven. 😊
Bake at what temperature??
It says for 75-90 minutes but that’s all!
Please Fix recipe!
Hi Kody, The oven should be heated to 300°F/150°C. Enjoy!
Unfortunately, the whole flan fell apart after taking out of the pan.
Made it the day before I had guests over for dinner. I followed your instructions to the letter. It came out perfect and was delicious. I will be making again. I am in Canada. I used the size of the 2 tins of milk we can buy here. The size of the tin of the condensed milk is a little smaller than what the recipe calls for. I did not add any extra milk to make up the size and it worked great.
Incredible taste and an amazing delight. It requires some conversion work for oz to ml for Canadian packaging and the two can sizes do not match the recipe. I used milk to make up the two volume differences and it was successful.
Jenn I notice the photo shows the flan in metal loaf but video looks like ceramic. Which do you use? I’m wondering if it develops a metallic taste as it sits overnight.
Thanks,
Chris
Hi Chris, I had a videographer shoot some of the videos and she used a ceramic loaf pan — both ceramic and metal will work (and metal won’t leave a metallic taste). Hope you enjoy if you make it!
Made this one of the best recipe easy to follow than you are the best 👍
This recipe is amazing! My family loved it, even my cousins who lived in Puerto Rico. I did not have bourbon, so I used extra vanilla. I may try using some delicious rum from Cuba next time. I served it with a garnish of whipped cream, blueberries, fresh sliced peaches, and a few sprigs of fresh mint. They were literally scraping the platter Thank you!😊