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Homemade Flan

This Homemade Flan is a creamy, caramel-topped dessert that’s rich, velvety, and perfect for any occasion!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Latin American, Spanish
Keyword: Caramel, Classic, Custard, Easy, Make Ahead
Servings: 6 servings

Ingredients

  • 1 cup sugar for caramelizing and sweetening the custard
  • 1 cup water to help dissolve the sugar for caramel
  • 3 cups whole milk provides a rich and creamy texture
  • 4 whole eggs the base for the custard, giving it structure
  • 2 egg yolks extra richness and creaminess
  • 1 cup sugar for the custard, balancing the flavors
  • 1 teaspoon salt enhances the overall flavor
  • 2 teaspoons vanilla extract adds warmth and depth
  • hot tap water for the water bath during baking, creating a gentle cooking environment

Instructions

  • In a saucepan over medium heat, combine 1 cup of sugar and 1 cup of water. Stir gently until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a deep amber color. Quickly pour the caramel into the bottom of your cake pan, tilting to coat the bottom evenly. Be careful, as the caramel will be extremely hot.
  • In a large mixing bowl, whisk together the 3 cups of whole milk, 4 whole eggs, 2 egg yolks, 1 cup of sugar, 1 teaspoon of salt, and 2 teaspoons of vanilla extract. Mix until fully combined and smooth.
  • Once the caramel has set (it will harden as it cools), carefully pour the custard mixture over the caramel in the cake pan.
  • Preheat your oven to 350°F (175°C). Place the cake pan in a roasting pan. Fill the roasting pan with hot tap water, enough to reach halfway up the sides of the cake pan. This water bath will help cook the flan evenly.
  • Carefully place the roasting pan in the preheated oven. Bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  • Once baked, remove the flan from the oven and let it cool in the water bath for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for best results.
  • To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel to drizzle over the top. Slice and enjoy your homemade flan!

Equipment

  • 9-inch round cake pan
  • Roasting Pan
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Rubber spatula

Notes

  • Use a water bath to ensure even cooking and avoid a rubbery texture.
  • Watch the caramel closely to prevent burning; it can darken quickly.
  • Refrigerate flan for at least 4 hours or overnight for best texture and flavor.
  • Customize the flavor by adding citrus zest, coffee, or using different extracts.
  • Store covered in the refrigerator for up to 5 days or freeze for longer storage.