Dessert
Creamy Caramel Flan
Silky, smooth custard under a glossy layer of amber caramel — a classic Latin dessert with just five ingredients.
By the Forkful editorial team · Published
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Makes
- 8 servings
Flan is one of the most searched desserts on Google in Spanish-speaking countries, and once you taste a good one it is easy to see why. A dense, silky custard sits under a pool of dark caramel that melts into a sauce as it chills.
This Latin American version uses condensed and evaporated milk, which makes it extra creamy and almost foolproof. The only techniques to master are a simple caramel and a gentle water bath — both explained step by step below.
Ingredients
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- ¾ cup sugar (for the caramel)
- 4 large eggs
- 14 oz sweetened condensed milk (1 can)
- 12 oz evaporated milk (1 can)
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Heat the oven to 350°F (175°C) and boil a kettle of water.
- Put the sugar in a saucepan over medium heat. Without stirring — just swirl the pan — cook for 8–10 minutes, until it melts into an amber caramel.
- Immediately pour the caramel into a 9-inch (23 cm) round cake pan or flan mould and tilt to coat the bottom. It will harden; that is normal. Be careful, caramel is extremely hot.
- Blend or whisk the eggs, condensed milk, evaporated milk, vanilla and salt until smooth. Strain the mixture through a fine sieve onto the caramel.
- Cover the pan with foil and set it in a roasting tin. Pour hot water into the tin to come halfway up the sides of the pan.
- Bake for 50–60 minutes, until the edges are set and the centre still wobbles slightly. A knife inserted near the centre should come out clean.
- Remove from the water, cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge, place a plate on top and flip in one quick move.
Tips for the best result
- 1Straining the custard is what makes it perfectly smooth.
- 2Blend only briefly; too much foam creates bubbles in the finished flan. Let the mixture rest for a few minutes if it is very foamy.
- 3Do not overbake: a flan that is cooked too long or too hot becomes full of small holes.
Storage
Keep covered in the fridge, in its caramel, for up to 4 days. Flan does not freeze well.
Frequently asked questions
Why does my flan have little holes?
The oven was too hot, it baked too long or the custard was over-blended. Bake gently in a water bath and stop when the centre still wobbles.
Why did my caramel crystallise?
It was stirred, or sugar crystals stuck to the sides. Swirl instead of stirring; a few drops of lemon juice also help.
Can I make flan without a water bath?
It is not recommended. The water bath keeps the temperature gentle so the custard sets smoothly instead of curdling.
