Description

This Easy Flan recipe delivers a creamy, smooth caramel custard dessert that’s perfect for any occasion. With a rich caramel sauce and a delicate custard base made from eggs, sweetened condensed milk, evaporated milk, and vanilla, this classic flan is baked in a water bath to achieve its signature silky texture. Simple to prepare and delightful to serve, it’s a timeless treat that everyone will love.

Ingredients

Scale

Caramel Sauce

1 cup granulated sugar
1/2 cup water

Custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tsp vanilla extract
1 cup granulated sugar (for caramel)

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Instructions

Create Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup of granulated sugar along with 1/2 cup of water. Stir gently until the sugar dissolves and the mixture turns a deep golden brown caramel color, being careful not to burn it.
Prepare Custard Mixture: In a large mixing bowl, whisk together the 4 large eggs, the sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and fully combined.
Coat Ramekins: Pour the hot caramel sauce evenly into individual ramekins or a single baking dish, tilting them gently to ensure the bottom is fully coated with a thin caramel layer.
Add Custard: Carefully pour the custard mixture into the caramel-coated ramekins or baking dish, doing so slowly to minimize bubbles and ensure an even fill.
Bake in Water Bath: Place the filled ramekins or dish into a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the ramekins to create a water bath. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Cool and Chill: Remove the baking dish from the oven and let the flan cool slightly at room temperature. Then refrigerate for at least 4 hours, or until fully chilled and set, before serving.

Notes

Use a water bath to prevent the custard from cracking and ensure even cooking.
Allow the caramel to be golden brown but not burnt to avoid a bitter taste.
Do not overbake; the custard should be slightly jiggly to ensure a creamy texture once chilled.
Chilling the flan for several hours or overnight enhances the flavor and texture.
To unmold, run a knife around the edges of the ramekin and invert onto a plate.