Vanilla Flan Recipe
Make Vanilla Flan Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Flan Base
Caramel Sauce
Method
Preparation
- 1
Prepare the Caramel
In a saucepan over medium heat, combine 1 cup of granulated sugar and 1 tablespoon of water. Stir gently until the sugar dissolves and the mixture turns a golden brown. Be careful not to burn it.
- 2
Coat the Flan Mold
Immediately pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly. Set aside to cool and harden.
Making the Flan
- 3
Blend the Ingredients
In a blender, combine 2 cups of whole milk, 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 3 large eggs, and 1 teaspoon of vanilla extract. Blend until smooth and well combined.
- 4
Pour the Mixture
Carefully pour the blended mixture over the set caramel in the flan mold or ramekins.
- 5
Bake the Flan
Preheat the oven to 350°F (175°C). Place the flan mold or ramekins in a large baking dish and fill the baking dish with hot water halfway up the sides of the flan mold. Bake for 50-60 minutes or until the flan is set but still slightly jiggly in the center.
- 6
Cool and Chill
Remove the flan from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours, or overnight for best results.
Serving
- 7
Unmold the Flan
To unmold, run a knife around the edges of the flan, then place a plate on top of the mold and invert it. The flan should release easily with the caramel sauce flowing over it.
- 8
Serve
Slice and serve the flan chilled, garnished with additional caramel sauce if desired.