Sep 03 2026
Restaurants›La Cabana Latin Grill›Flan Recipe

Flan Recipe

Inspired by La Cabana Latin Grill
Time5h 30m
Serves4

Make Flan Recipe in just 5h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Caramel

Custard

Optional finishing

Method

Caramel

  1. 1

    Make the caramel

    Place a small heavy-bottomed saucepan over medium heat. Combine 3 tablespoons granulated sugar and 1 tablespoon water and stir just to combine. Without stirring further, let the mixture come to a gentle boil. Swirl the pan occasionally to promote even melting. Watch closely as the sugar turns from clear to pale gold and then amber (about 6–8 minutes). When it reaches a deep amber color, immediately remove from heat and carefully stir in 1 tablespoon hot water to thin the caramel (it may sputter). Tilt and swirl to coat. Working quickly, pour the hot caramel into four 6-ounce (180 ml) ramekins, tilting each ramekin to evenly coat the bottom. Set ramekins aside to let caramel harden.

Custard

  1. 2

    Preheat and prepare

    Preheat the oven to 325°F (160°C). Place a kettle of water on to boil for a water bath (bain-marie). Arrange the ramekins in a deep roasting pan or baking dish that will hold them with space between.

  2. 3

    Warm the dairy

    In a medium saucepan, combine 2 cups whole milk and 1 cup heavy cream. Warm over medium heat until steam rises and small bubbles appear at the edge, about 5–6 minutes; do not let it boil. Remove from heat.

  3. 4

    Whisk eggs and sugar

    In a large bowl, whisk together 4 large eggs, 2 egg yolks, and 2 tablespoons granulated sugar until just blended. Avoid whipping in too much air.

  4. 5

    Temper and flavor

    Slowly pour about one-third of the warm milk mixture into the eggs while whisking constantly to temper. Continue adding the remaining milk in a slow steady stream while whisking. Stir in 1 teaspoon vanilla extract and a pinch of fine sea salt.

  5. 6

    Strain

    Set a fine-mesh sieve over a large measuring cup or bowl and strain the custard mixture to remove any cooked egg bits or foam for an ultra-smooth flan.

  6. 7

    Fill ramekins

    Pour the strained custard evenly into the caramel-coated ramekins, filling to about 1/4 inch (6 mm) from the top.

  7. 8

    Bake in water bath

    Place the roasting pan in the oven. Carefully pour the boiling water into the pan around the ramekins until it reaches about halfway up the sides of the ramekins. Bake at 325°F (160°C) until the centers are set but still slightly jiggly when gently shaken, about 35–45 minutes depending on ramekin size. Start checking at 30 minutes.

  8. 9

    Cool and chill

    Using oven mitts, carefully remove the roasting pan and transfer the ramekins to a rack. Let cool to room temperature for about 30 minutes, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 48 hours for best texture.

Unmold and serve

  1. 10

    Unmold

    To serve, run a thin knife around the inner edge of each ramekin to loosen the custard. Place a small plate over the ramekin and invert quickly, lifting the ramekin to release the flan. If the caramel sticks, briefly dip the bottom of the ramekin in hot water for 5–10 seconds, then try again.

  2. 11

    Garnish

    Top each flan with a dollop of whipped cream and fresh berries if desired. Serve chilled.

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