Flan Recipe
Spanish · Dessert · 75 min total
A classic creamy caramel custard dessert with a silky texture and rich vanilla flavor, baked in a water bath for perfect results.
20
min prep
min prep
55
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup white sugar
- 1/4 cup water
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a small saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until sugar dissolves and turns a deep amber color, about 10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk eggs until frothy. Add sweetened condensed milk, evaporated milk, and vanilla extract; whisk until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish.
- Bake for 50-55 minutes, or until a knife inserted near the center comes out clean. Remove from water bath and let cool completely on a wire rack.
- Refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edge, invert onto a serving plate, and let caramel flow over the flan.
Tips
- For a deeper caramel flavor, cook the sugar to a dark amber but not burnt.
- Use room temperature eggs for a smoother custard.
- Store leftover flan covered in the refrigerator for up to 5 days.
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