Flan Recipe

Flan is one of those desserts I grew up around—it shows up at family gatherings, bakeries, and celebrations all across Latin America, including Brazil. This is the version I make now: smooth, creamy, and deeply familiar, with a caramel that stays soft and pours cleanly when you unmold it. It’s simple, classic, and exactly the kind of dessert that doesn’t need embellishment to feel special.

In Brazil, flan is everywhere, and everyone has a strong opinion about how it should be made. I’ve tested different ratios and methods over the years, and this is the one I trust most. It uses condensed and evaporated milk for richness, whole eggs for structure, and a gentle bake so the custard stays silky instead of firm

Why I Love This Recipe

This recipe, first and foremost feels super familiar and comforting, but also…

• The custard bakes up smooth and silky, never grainy
• The caramel stays soft and glossy after unmolding
• It’s made with straightforward ingredients you can find anywhere
• The water bath ensures even baking and a clean set
• It holds well in the fridge and slices beautifully

Key Ingredients & Why I Use Them

Sweetened condensed milk: This provides sweetness and richness without needing additional sugar in the custard.

Evaporated milk: I like the balance it gives—creamier than whole milk, but lighter than using cream.

Whole eggs: Using whole eggs gives the flan structure while keeping the texture soft and cohesive.

Sugar (for the caramel): Plain granulated sugar works best here. No need to complicate it.

Vanilla extract: A small amount goes a long way and rounds out the custard flavor.Best Flan Recipe

How I Make This Flan

In this post, I’ll guide you step-by-step to create a beautiful caramel flan recipe. Read on for the detailed instructions, ingredient list, and helpful tips to ensure perfect results.

Step 1: Preparing the Caramel

I start with the caramel so it’s ready before the custard goes in.

I add the sugar to a heavy-bottomed saucepan and place it over medium-high heat. I stir constantly as it heats, making sure the sugar melts evenly and doesn’t scorch. Once it fully melts, it turns a deep amber color.

At this point, I carefully add the water. The mixture bubbles and steams aggressively, so I pour slowly and stand back. I reduce the heat to medium-low and continue stirring until any hardened sugar remelts and the caramel is completely smooth.

Once ready, I immediately pour the caramel into my flan mold and tilt the pan to coat the bottom evenly. I usually use a 6-cup bundt pan for a taller flan, but an 8-cup mold or traditional flanera also works. I set the pan aside while I prepare the custard.

Step 2: Make the Flan Mixture

Preheat your oven to 350°F (175°C).

In a large bowl, I whisk together the sweetened condensed milk and eggs until fully blended. I don’t rush this—I want a smooth base before adding anything else.

Next, I whisk in the evaporated milk and vanilla extract until the mixture is completely smooth. I avoid using a blender here because whisking keeps excess air out, which helps the flan bake up creamier.

I pour the custard gently over the caramel in the prepared mold. Then I cover the mold tightly with aluminum foil to prevent browning.

Step 3: Baking the Flan

I place the flan mold inside a larger roasting pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the flan mold. This water bath is essential—it allows the flan to cook gently and evenly.

I bake the flan for 50–60 minutes. When it’s ready, the edges are set and the center still has a slight jiggle. If I insert a knife into the custard, it comes out clean.

I remove the flan from the oven and let it cool to room temperature on a wire rack. Once cooled, I refrigerate it for at least 6 hours, though overnight is ideal for the cleanest unmolding.

Step 4: Unmolding and Serving

Before unmolding, I place the flan mold in a dish of hot water for 5–10 minutes. This loosens the caramel from the bottom.

I run a knife gently around the edges, place a plate over the mold, and invert it in one confident motion. The caramel flows over the top and sides as the flan releases.

I slice and serve chilled.

Storage

Expert Tips

Here are some of the things I stick to when making flan to make sure that it comes out perfectly!

• Watch the caramel closely. Once it starts melting, things move quickly. Stir constantly and don’t walk away.
• Add the water carefully. The caramel will bubble and steam aggressively. Pour slowly and stand back.
• If the caramel crystallizes, keep going. I lower the heat and stir gently until it remelts completely.
  Whisk, don’t blend. Whisking the custard keeps air bubbles out, which helps prevent a spongy texture.
• Don’t skip the water bath. It protects the flan from overheating and keeps the texture smooth.
• Check for doneness early. Overbaking leads to a rubbery custard. The center should jiggle slightly.
• Warm the mold before unmolding. This step makes a big difference in releasing the caramel cleanly.
• Quick Tip: If your flan sticks slightly, let it sit inverted for a minute—the caramel usually releases on its own.

Flan Variations

Coconut Flan: I replace half of the evaporated milk with coconut milk for a subtle coconut flavor.

Coffee Flan: I whisk 1–2 teaspoons of instant espresso powder into the custard.

Orange Flan: I add orange zest to the custard for a bright citrus note.

The Difference Between Crème Caramel, Flan, and Quesillo

These three delicious desserts often cause confusion due to their similarities, but each has distinct characteristics that set them apart. Here’s a breakdown to help you navigate their differences:

Crème Caramel

Crème Caramel is a French classic known for its silky smooth texture and delicate vanilla flavor. It features a creamy custard base made with eggs, milk or cream, sugar, and vanilla, baked with a caramel layer that turns into a luscious sauce when inverted. The result is a refined, light dessert often enjoyed at the end of a gourmet meal.

Flan

Flan refers to a broad category of caramel-based custards, but its preparation and flavor can vary depending on the country. In Latin America and Spain, flan is typically made with sweetened condensed milk, evaporated milk, eggs, and sugar, giving it a richer and creamier texture compared to crème caramel. It’s denser and often flavored with ingredients like cinnamon, citrus, or coconut, making it a comforting dessert with a slightly heavier consistency.

Quesillo

Quesillo is a Venezuelan twist on flan. Its name, which means “little cheese,” might be misleading—it doesn’t contain cheese! Instead, it gets its name from its unique texture, which is denser and has tiny air pockets reminiscent of cheese. This dessert uses the same base ingredients as flan but incorporates whole eggs (instead of just yolks), which creates its signature texture. It’s slightly firmer yet still melts in your mouth, offering a delightful caramel finish.

FAQs

More Recipes You Might Like

If you enjoyed this flan, you might also like my Tres Leches Cake, Flan Cake, Pumpkin Flan, or Crème Brûlée Cheesecake—all creamy desserts with slightly different textures and techniques.

Share Your Bakes!

If you make this flan, I’d love to hear how it turned out. Leave a comment and rating below, or tag me on Instagram so I can see your version.

Flan Recipe

Camila Hurst

This classic Flan recipe features a rich, creamy custard with a smooth caramel layer. Perfect for any occasion, it brings together simple ingredients to create a timeless dessert that's beloved across many countries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Chill Time 6 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course Dessert

Cuisine brazilian, Spanish

Servings 8 servings

Calories 400 kcal

Ingredients

 

Caramel

• 1 cup sugar 200 grams
• ½ cup water 120 ml

Flan

• 1 14 oz. can sweetened condensed milk (396 grams)
• 3 large eggs room temperature
• 1 ½ cups evaporated milk (see notes) 360 ml
• 1 tbsp vanilla extract

Instructions

 

Caramel

• Add the sugar to a saucepan with a thick bottom and place over medium heat. Stir the sugar constantly until it fully melts. It’s important to stir frequently so the sugar melts evenly.
• Once the sugar melts entirely and has a deep amber color, add the water carefully, because once you add it, it will bubble up, so be careful not to burn your hands.
• Use a spatula to stir the mixture over the medium-low heat, until the crystallized sugar remelts with the water. It can take a few more minutes. You can remove it from the heat and stir off heat for a bit and then return to the heat, to ensure it won’t burn, but still making sure it will all re-melt.
• Once the caramel has melted, carefully pour the caramel into a flan mold or baking dish. You can use a 8 or 6 cup bundt pan. You can also use a flanera, which is a flan baking dish. My favorite pan to use to make this recipe is a small 6-cup bundt pan because it makes the flan taller.
• Set the pan aside while you prepare the flan mixture.

Flan

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, add the sweetened condensed milk and eggs. Whisk until combined.
• Pour in the evaporated milk and vanilla, and whisk until the mixture is smooth and fully combined.
• Pour the flan mixture over the caramel in the mold. Cover the mold tightly with aluminum foil.
• Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold to create a water bath.
• Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center when gently shaken. Also, when you insert a pointy knife in the flan, it should come out clean without any wet custard.
• Baking time will depend on the size of the dish used, on a 6-cup bundt it can take longer than in a 8-cup bundt.
• Remove the mold from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight.
• Before unmolding the flan, heat some water and pour it into the same larger dish used for the water bath during baking. Place the bundt pan in the warm water and let it sit for 5 to 10 minutes. The heat will help loosen the caramel from the bottom, making it easier to release the flan effortlessly.
• Run a knife around the edges, place a plate over the mold, and quickly flip it over to release the flan.
• Slice, serve, and enjoy!

Notes

Storage: Flan can be stored in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 4–5 days.

Evaporated milk: you can use whole milk instead if desired.

Blender: I prefer using a whisk over a blender, because blending can incorporate air into the flan, and the whisking method makes it creamier, which is how I prefer. However, if desired, you can blend all ingredients instead of whisking in a bowl.

Caramel Tips: Keep a close eye on the caramel as it cooks, as it can go from perfect to burnt quickly. Make sure to stir it frequently to ensure it will melt evenly. Once you add the water be super careful, and be patience to wait for the caramel to re-melt.

Nutrition

Serving: 1 servingCalories: 400kcal

Keyword caramel flan, flan

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