Flan Recipe
Housemade sweet custard tart topped with caramel.
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 Ingredients
Method
Flan Directions
Make the Caramel
In a medium saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns a golden amber color. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly. Set aside to cool and harden.
Prepare the Custard Mixture
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt until well combined and smooth.
Combine and Bake
Preheat the oven to 350°F (175°C). Pour the custard mixture over the hardened caramel in the baking dish. Place the baking dish in a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake for 50-60 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Cool and Serve
Remove the flan from the oven and let it cool in the water bath for about 30 minutes. Refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges of the flan and invert onto a serving plate to let the caramel sauce drizzle over the top.