Easy Caramel Flan

Classic Flan is a creamy, silky-smooth, caramel-covered custard deep dive. It's absolutely scrumptious, makes an impressive presentation, and is probably a lot easier to make than you think.

I'm not even going to try to beat around the bush - I make a damn fine flan. This easy flan recipe will show you how to make one, too. 

Flan is a sweet egg-custard dessert known for its silky, creamy texture and caramel sauce topping. Flan is usually associated with Spain and Latin America, so you might be surprised to learn that many versions of flan can be found all around the world - including Chinese, French, German, and Japanese-style flans!

The smooth, signature texture of this Mexican-style flan recipe is achieved by cooking the custard in a water bath, or bain-marie. The water bath creates steam, which gently and evenly cooks the custard mixture, keeping it moist so the eggs don't overcook or curdled. 

Classic caramel flan is perfect for holiday gatherings, late Sunday brunches, afternoon picnics, and spooning out of the fridge at midnight.

Jump to:

• Flan Ingredients
• How to Make this Easy Flan Recipe
• Variations
• Equipment
• Storage
• Top Tip: How to Tell When Flan is Done
• FAQ
• More Recipes for Custard Lovers
• How to Serve Flan
• Classic Caramel Flan

Flan Ingredients

Flan is made using a short, simple list of pantry staples, plus milk, cream, and eggs.

• Granulated sugar: Use regular white sugar. Do not substitute brown or powdered sugar. Granulated sugar transforms into a thin layer of sweet, syrupy caramel on the flans' flipped top.
• Cream: Use heavy cream. You can substitute in evaporated milk 1:1 for heavy cream.
• Sweetened condensed milk: Do not use low fat or low sugar condensed milk.
• Milk: Use whole or 2% milk. Do not use fat-free milk.
• Eggs: Use large, whole eggs.
• Vanilla: Use real vanilla, or vanilla paste.

How to Make this Easy Flan Recipe

This recipe will fit perfectly into a 1.5 quart flanera. It will also work in a 9-inch cake pan, or a 9.5-inch deep dish pie dish.

Make the Caramel

DO NOT RUSH the caramel-making process. It is not difficult, but it does require some patience. This step should take about 15 minutes. 

Pour the sugar into a medium stainless saucepan, and shake the pan so that the sugar lays flat and even on the bottom of the pan. Break up any sugar clumps, and shake to even in out.

Place the pan on the burner and turn the heat on LOW-LOW. Do not attempt to speed the process up by increasing the heat - the sugar burns easily.

The sugar will begin to melt slowly, beginning at the edges. Do not stir unless absolutely necessary, as this can create clumps.

Continue to melt until the sugar liquifies and turns to a light golden brown. The caramel is ready when it is transparent and amber in color.

Pour the Caramel

Use great care (and silicone gloves or potholders!) when pouring the caramel.

Carefully pour the prepared caramel, and immediately begin to slowly swirl it in the flanera or dish so that it evenly coats the entire bottom. Continue to swirl it up the sides a half an inch or so.

Don't worry if the caramel cracks as it cools: it will all come together when you baked the flan.

Make the Custard

Use an immersion blender to mix the sweetened condensed milk, cream, milk, eggs, and vanilla. You can also just whisk the custard ingredients together by hand. 

Set the custard mix aside until you are ready to pour it into the baking pan. 

Prep the Bain-Marie (Hot Water Bath)

Put a large pan or casserole dish (one big enough for the baking pan to easily sit inside) into the oven. 

Set the baking pan with the caramel in the bottom into the larger pan.

Pour hot water in the pan around the flan dish, so that it reaches halfway up the custard dish.

The most difficult part of making flan can be putting the custard into the dish in the oven without getting any water in it and then removing it when it's done. A flanera totally solves this problem.

Bake the Flan

Preheat the oven to 350°F (175°C).

Place the lid on the flanera (if using) and lock it down.

Bake the prepared flan in the water bath in the preheated oven for 75-90 minutes.

The flan is done when the center is only slightly wobbly when gently shaken. A toothpick stuck into the flan halfway between the edge and the middle should come out clean, and the internal temperature should 175-180°F (79°-82°C).

When the flan is ready to take out of the oven, carefully lift the baking pan out of the hot water bath and put it on a cutting board or wire rack to rest. Use silicone potholders or gloves to avoid burns. Avoid using cloth potholders, as they get wet too easily and then become heat conductors.

Allow the flan to cool completely on the counter, then refrigerate for at least 3 hours. (Overnight is better.)

How to Flip a Flan

Run a sharp knife around the edge of the dish.

Place a large rimmed serving plate on top of the flan in the pie dish. Carefully and quickly flip the flan over. Gently tap the side of the dish to encourage the flan to release. Carefully lift the pan off the flan.

Refrigerate until ready to serve. 

If your flan is kind of wonky on the serving platter, gently push it over a little at a time with a spatula to center it. (Don't try to pull it.)

Flan is traditionally served cold, after the custard has set up and the caramel has liquified.

To serve, cut into wedges or spoon onto dessert plates.

Variations

Warm Flan

(No Refrigerating)

It is possible to serve flan immediately; however, there is some risk involved because the custard will not be completely set, so flipping the flan may break it. The benefit is, warm flan tastes heavenly.

This is only recommended if you are (a) in a hurry to get the flan on the table, and (b) confident in your flan-flipping skills. You will need to use pot holders to hold the hot flan pan if you proceed this way.

Allow the baked flan to cool for exactly 10 minutes; no more, no less, and then proceed to flip the flan as directed in the recipe, taking utmost care.

For reference, the flan in most of the post images was flipped after 10 minutes; just so you know that it is possible to have a fresh, warm flan ready to serve in under 2 hours if necessary. 

Individual Servings

You can make individual servings instead of one large flan by making it in 6 to 8 small ramekins. Doing so can be tricky, however, because the caramel sets up so quickly after it is poured. We've found that warming the ramekins in the oven for a few minutes before pouring the caramel can help alleviate this problem.

The baking time for individual servings is dependent on how shallow your baking vessels are, but generally, they need to bake for about an hour.

Equipment

This recipe can be baked in a deep pie dish (good), 9-inch cake pan (better), or 1.5 quart flanera (best). 

A flanera is an inexpensive, stainless steel pan designed specifically for making flan. It is made from stainless steel with strong clips that hold on a tight lid while the flan bakes.

Storage

To store, flan should be tightly covered and refrigerated; it will last up to 5 days. Do not freeze flan. 

Top Tip: How to Tell When Flan is Done

When the flan is done, the center should be only slightly wobbly when gently shaken. It should wobble like one unit - like set Jello - however, it should not slosh or ripple. It will continue to cook for about 10 minutes after coming out of the oven.

Check for doneness: A toothpick stuck into the flan halfway between the edge and the middle should come out clean. The internal temperature will be 175-180°F (79°-82°C). The flan will continue to cook after it is removed from the oven. 

FAQ

More Recipes for Custard Lovers

How to Serve Flan

Flan is a stand-alone dessert, and is delicious all on its own. If you wish to embellish it, treat it as you might a cheesecake: top it with whipped cream, drizzle it with jam or warm Nutella, garnish with fresh or dried fruits, or sprinkle it with nuts or toasted coconut.

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