Flan Can Recipe

Make the caramel

Place 3 tablespoons granulated sugar and 1 tablespoon water in a small heavy saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to simmer. Add 1 teaspoon lemon juice if using to prevent crystallization. Continue cooking, swirling occasionally, until the syrup turns an amber color (about 6–8 minutes). Watch closely to avoid burning.

Immediately pour the hot caramel into the bottom of the flan mold (or divide among ramekins), tilting to coat the bottom evenly. Set aside to let the caramel harden while you prepare the custard.

Preheat and prepare

Preheat your oven to 325°F (160°C). Place the flan mold or ramekins into a larger baking pan that will hold a hot water bath.

Infuse the milk

Split the vanilla bean lengthwise and scrape the seeds into a small saucepan. Add the scraped pod and 2 cups whole milk. Warm over medium heat until just simmering (do not boil). Remove from heat, cover, and let sit 10 minutes to infuse. Remove the vanilla pod before proceeding (you can rinse, dry, and save it for sugar).

Mix custard

In a mixing bowl, lightly whisk 4 large eggs with 2 tablespoons granulated sugar (optional) and a pinch of salt until just combined—do not incorporate too much air. Slowly pour the warm infused milk into the egg mixture in a steady stream, whisking constantly to temper the eggs. Add the contents of the sweetened condensed milk (1 can) and whisk until smooth.

Strain the custard through a fine-mesh sieve into a clean pitcher or bowl to remove any cooked egg bits and ensure a smooth texture.

Assemble for baking

Pour the strained custard over the set caramel in the mold(s). Place the filled mold(s) carefully into the larger baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the flan mold(s) to create a bain-marie (water bath).

Bake

Bake in the preheated oven at 325°F (160°C) for about 45–55 minutes for a single 6–8 inch mold (or 30–40 minutes for small ramekins). The flan is done when the edges are set but the center still slightly jiggles when gently shaken. Avoid overbaking to prevent a rubbery texture.

Cool and chill

Carefully remove the flan mold(s) from the water bath and let cool to room temperature on a rack. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Unmold and serve

To unmold, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold and quickly invert, giving a gentle shake to release. The caramel will flow over the custard as a sauce. Slice and serve chilled.

Cover any leftover flan and refrigerate for up to 3–4 days. Reheat gently in the microwave if desired (short bursts) or serve cold. Clean hardened caramel from pans by soaking in hot water to dissolve.