Flan Recipe
A creamy caramel custard dessert.
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
Method
Caramel Preparation
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves.
Cook the Caramel
Increase the heat to medium-high and allow the mixture to come to a boil without stirring. Continue cooking until it turns a deep amber color, about 8-10 minutes. Remove from heat immediately to avoid burning.
Pour Caramel into Mold
Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Custard Preparation
Preheat Oven
Preheat your oven to 350°F (175°C).
Mix the Custard Ingredients
In a large bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until smooth and well combined.
Pour Custard into Mold
Carefully pour the custard mixture over the hardened caramel in the mold.
Prepare for Baking
Place the flan mold in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold, creating a water bath.
Bake the Flan
Bake in the preheated oven for 50-60 minutes, or until the flan is set but slightly jiggly in the center.
Cool and Refrigerate
Remove the flan from the water bath and allow it to cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
Unmold the Flan
To serve, run a knife around the edge of the flan to loosen it. Place a serving plate on top of the mold and invert it to release the flan.
Enjoy!
Slice and serve the flan, allowing the caramel to drizzle over each slice.