Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Caramel
Custard
Equipment (optional but recommended)
Method
Caramel
- 1
Make caramel
Place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir gently just to combine, then stop stirring. Swirl the pan occasionally so the sugar melts evenly. Watch closely — as soon as the sugar turns an amber-golden color (about 6–8 minutes), remove from heat. Tilt the pan and carefully pour the hot caramel into the bottom of the 10-inch flan mold, quickly tilting the pan so the caramel coats the bottom evenly and slightly up the sides (work quickly; caramel will harden). Set the mold aside to let the caramel firm while you prepare the custard.
Custard
- 2
Preheat and prepare water bath
Preheat the oven to 325°F (160°C). Place a large roasting pan or baking dish on the oven rack where the flan will go so it's ready for the water bath.
- 3
- 4
Mix condensed and evaporated milks
Pour the 14 oz sweetened condensed milk and 12 oz evaporated milk into a large heatproof mixing bowl or the blender pitcher. Add the warmed whole milk to the bowl and stir to combine.
- 5
Whisk eggs
In a separate bowl, lightly whisk 5 large eggs and 1 extra egg yolk just until blended (avoid whisking in too much air). Add a pinch of salt and 2 teaspoons vanilla extract.
- 6
- 7
Strain custard (optional, recommended)
Pour the blended custard through a fine-mesh sieve into a clean bowl or into the flan mold to remove any coagulated egg bits for an ultra-smooth texture.
- 8
Pour into mold
Carefully pour the strained custard over the set caramel in the 10-inch flan mold. Cover the mold tightly with aluminum foil to prevent a skin from forming and to protect from water during the bain-marie.
- 9
Bake in water bath
Place the covered flan mold in the preheated roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan mold (about 1–1.5 inches). Carefully transfer to the oven and bake at 325°F (160°C) for 50–65 minutes. The flan is done when the center is set but still slightly jiggly — a thermometer inserted in the center should read about 175–180°F (79–82°C).
- 10
Cool and chill
Carefully remove the flan mold from the water bath. Remove the foil and allow the flan to cool to room temperature on a wire rack (about 1 hour). Then refrigerate, uncovered or loosely covered, for at least 4 hours and preferably overnight to fully set and develop flavor.
- 11
Unmold and serve
To unmold, run a thin knife around the edge of the flan to loosen it. Place a large serving plate upside down over the mold, then invert the plate and mold together. Tap the mold gently and lift it off — the caramel will flow over the custard. If caramel sticks to the mold, warm the bottom of the mold briefly with a kitchen torch or dip the mold base in hot water for a few seconds (be careful not to overheat). Slice and serve chilled. Keeps refrigerated up to 3 days.