Flan Recipe

Hello friends! This classic Flan recipe is a creamy, silky dessert topped with a rich, golden caramel that melts in your mouth. It’s an easy yet elegant dessert that brings a taste of indulgence to any occasion. Whether you’re making it for a dinner party or just because, this flan is sure to impress with its smooth texture and delightful sweetness.

Flan, also known as crème caramel, has strong roots in Spanish cuisine, where it became a popular dessert after being adapted by Spanish chefs. The Spanish flan was brought to the Americas, where it quickly became a beloved dessert across Latin and South America, including Mexico, Brazil, and beyond. The creamy texture and sweet caramel topping make it a favorite that transcends borders, capturing hearts wherever it’s served.

Read below more about the difference between flan, crème caramel, and quesillo.

Best Flan Recipe

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.

This recipe yields approximately 8 servings.

Caramel Preparation

Start by preparing the caramel sauce. Add sugar to a saucepan with a thick bottom and place it over medium-high heat. Stir the sugar constantly until it melts completely and turns a deep amber color. Be sure to stir frequently to ensure even melting. When the sugar is fully melted, carefully add the water—it will bubble up quickly, so be cautious to avoid burns.

Continue stirring the mixture over medium-low heat until any crystallized sugar remelts and the caramel is smooth.

Once fully melted, pour the caramel into a flan mold or baking dish, and spread to make sure it’s evenly coated along the bottom. You can use an 8 or 6-cup bundt pan, but my favorite is a 6-cup bundt pan for a taller flan. You can also use a flanera, which is a flan baking dish. Set the pan aside while you prepare the flan mixture.

Flan Mixture

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the sweetened condensed milk and whole eggs, whisking until the mixture is well-blended. Then add the evaporated milk and vanilla extract, whisking until everything is smooth.

Pour the flan mixture over the prepared caramel in the mold. Cover the mold tightly with aluminum foil to help prevent it from browning on top.

To bake, place the mold inside a larger roasting pan and fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. This water bath helps ensure even cooking and a creamy texture. Bake for 50–60 minutes or until the flan is set but still has a slight jiggle in the center. To check for doneness, insert a knife into the flan—it should come out clean.

Remove the flan from the oven and allow it to cool to room temperature on a wire rack. Once cooled, place in the fridge to chill for at least 6 hours or overnight for the best results.

Unmolding and Serving

Before unmolding the flan, fill the same larger baking dish with hot water and place the flan mold in it for 5–10 minutes. The heat will help loosen the caramel from the bottom, making it easier to release the flan.

Run a knife around the edges of the flan, then place a plate over the mold and flip it over to release. Slice, serve, and enjoy this deliciously creamy dessert!

Storage

Store the flan in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 4–5 days.

Tips & Tricks for Flan Recipe

• Caramel Tips: Keep a close eye on the caramel while it cooks, as it can burn quickly. Stir frequently to ensure even melting. Adding water will cause bubbling, so be careful to avoid burns.
• Evaporated Milk Substitute: If you prefer, you can use whole milk in place of evaporated milk for a slightly different texture.
• Mixing Method: I recommend whisking the flan mixture instead of blending it. Whisking helps avoid incorporating too much air, resulting in a creamier flan. However, you can use a blender if you prefer a faster method.
• Water bath: Don’t skip the water bath. Use hot water to fill the baking dish for the water bath. This helps the flan cook evenly and prevents sudden temperature changes that could cause cracks.
• Baking time: The flan is done when it jiggles slightly in the center but is set around the edges. Insert a thin knife or toothpick into the flan—it should come out clean. Overbaking can result in a rubbery texture, so check it toward the end of the baking time. Baking time may vary depending on the size and shape of your mold. Smaller molds will bake faster, while deeper molds may require additional time.
• Unmolding: Before unmolding, dip the bottom of the flan mold in warm water for 5–10 minutes. This helps loosen the caramel and ensures a clean release. Run a knife around the edges to further aid in unmolding.

Caramel Tips:

• Keep a close eye on the caramel as it cooks, as it can burn quickly. Stir frequently to ensure the sugar melts evenly and doesn’t scorch.
• Once the sugar melts completely and turns a deep amber color, carefully add the water. The mixture will bubble and steam vigorously, so pour slowly and stand back to avoid burns.
• If the caramel crystallizes after adding water, don’t panic. Stir it gently over medium-low heat until it remelts. You can also remove it from the heat briefly and continue stirring before returning it to the stove to prevent burning.
• Work quickly when pouring the caramel into the mold, as it hardens fast upon cooling. Tilt the mold as needed to spread the caramel evenly across the bottom.

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.

Key Differences at a Glance

• Crème Caramel: Light, silky, and delicate; classic French preparation.
• Flan: Richer and creamier, often flavored with regional ingredients.
• Quesillo: Dense with a cheese-like texture and a uniquely Venezuelan identity.

Whether you’re a fan of smooth elegance, creamy richness, or dense indulgence, there’s a version for every palate! Try them all to discover your favorite.

Why You’ll Love This Flan Recipe

This flan recipe brings together the perfect blend of creamy custard and rich caramel. It’s simple to make, yet the results are impressively sophisticated—a dessert that’s both comfortingly familiar and luxuriously indulgent. Whether you’re new to making flan or a seasoned pro, this recipe is bound to become a favorite.

Flan Variations

• Coconut Flan: Replace half of the evaporated milk with coconut milk for a tropical twist.
• Coffee Flan: Add 1–2 teaspoons of instant espresso powder to the flan mixture for a hint of coffee flavor.
• Orange Flan: Add 1 tablespoon of orange zest to the flan mixture to give it a bright, citrusy flavor.

If you enjoy this recipe, you might also love these other creamy desserts:

• Crème Brûlée Cheesecake
• Tres Leches Cake
• Flan Cupcakes
• Pumpkin Flan (with Chocoflan)
• No-Bake Flan
• Flan Cake

I’d love to hear what you think! Share your flan creations with me on Instagram or Facebook!

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

  

1x2x3x

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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