Classic Flan Recipe

“Learn how to make the best homemade flan recipe with a silky smooth texture and rich caramel sauce. This easy flan dessert is made with sweetened condensed milk, evaporated milk, and vanilla extract, creating an authentic Mexican flan with a luscious custard base. Perfect for special occasions or as a make-ahead dessert, this classic flan recipe includes step-by-step instructions, expert tips, and variations to customize your flan. Discover the secrets to achieving the perfect caramel topping and a flawless creamy consistency. Make flan at home today!“

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup water
• 1 (14 oz) can sweetened condensed milk (preferably La Lechera)
• 1 (12 oz) can evaporated milk (preferably Carnation)
• 1 3/4 cups heavy whipping cream
• 1 1/2 Tbsp vanilla extract (preferably Mexican vanilla)
• 5 large eggs, room temperature
• 1/4 tsp fine sea salt
• Fresh berries (strawberries, raspberries, or blueberries), optional for garnish

Instructions

Prepare for Baking

1. Preheat the oven to 350°F (175°C) and position a rack in the middle.
2. Bring a kettle of water to boil for the water bath.
3. Set aside a 9-inch by 2-inch non-stick round cake pan to transfer the caramel.

Make the Caramel

1. In a medium heavy saucepan, combine sugar and water, stirring until dissolved.
2. Bring to a boil over medium-high heat without stirring for about 3-5 minutes.
3. Once the mixture turns golden, swirl the pan frequently over heat until it reaches a deep amber color (about 1-2 minutes), then remove from heat.
4. Immediately pour the caramel into the cake pan, tilting it quickly to coat the bottom evenly. Be careful, as the pan will be very hot. Set aside.

Prepare the Custard

1. In a blender, combine condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt.
2. Blend on low speed for 1 minute to minimize bubbles.
3. Strain the mixture through a fine mesh sieve lined with cheesecloth (optional but helps reduce foam and bubbles).

Assemble the Water Bath

1. Cover the cake pan with foil, ensuring it does not touch the custard surface.
2. Place the cake pan in a large roasting pan and transfer the roasting pan to the oven.
3. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the cake pan without spilling into the custard.

Bake the Flan

1. Bake at 350°F for 70-80 minutes.
2. Check for doneness by gently jiggling the pan—if the center has a slight wobble but is set, it’s ready. If it’s too liquid, bake for an additional 10 minutes.
3. Remove from the oven, uncover, and allow to cool to room temperature on a rack.
4. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.

Unmold and Serve

1. Run a knife around the edges of the pan, wiping the knife clean periodically.
2. Place a rimmed serving platter over the cake pan. Hold both tightly and invert the flan onto the platter.
3. If it doesn’t release easily, gently tap the pan until the flan slides out.
4. Garnish with berries if desired and spoon extra caramel sauce over each slice before serving.

---

Tips

• Prevent Cracks: Avoid overbaking; the center should still jiggle slightly when done.
• Caramel Consistency: Swirl, don’t stir, to prevent crystallization.
• Easier Removal: Dip the bottom of the cake pan in hot water for a few seconds before inverting.

Variations and Substitutions

• Dairy-Free Option: Use coconut milk and coconut cream instead of evaporated milk and heavy cream.
• Flavor Variations: Add a touch of cinnamon, orange zest, or espresso powder for a unique twist.
• Sweetness Adjustment: Reduce the condensed milk slightly for a less sweet version.

FAQs

Q: Can I make flan ahead of time?
Yes! Flan is best when chilled overnight, so it’s a great make-ahead dessert.

Q: Why is my caramel too hard?
If caramel hardens too much before adding the custard, try reheating it gently or work faster when pouring it into the pan.

Q: How do I store leftover flan?
Keep it refrigerated in an airtight container for up to 4 days.

Serving Suggestions

• Enjoy flan on its own or topped with fresh berries for a pop of color and flavor.
• Pair with a dollop of whipped cream or a drizzle of chocolate sauce for added indulgence.
• Serve alongside a cup of espresso or café de olla for a classic Latin-inspired treat.

Why You’ll Love This Recipe

• Silky and Creamy: The perfect custard texture with rich caramel sauce.
• Easy Yet Impressive: Simple ingredients with a stunning presentation.
• Versatile: Can be customized with different flavors or served in individual portions.