Save Pin
This silky flan is a sweet Spanish custard baked until golden and filled with creamy dairy and a simple caramel sauce. It’s a classic that always delights and only requires five ingredients for an easy finish.
This custard has been a favorite in my home for years and it always impresses guests with its silky texture and rich flavor.
Ingredients
- Granulated sugar: cooked into caramel to create a rich topping. Use white sugar only for best results.
- Large eggs: provide the structure and richness essential for the custard’s silky texture
- Sweetened condensed milk: balances sweetness and creaminess key to the flavor
- Evaporated milk: gives the custard a smooth velvety consistency. Do not substitute with regular milk
- Vanilla extract: adds warmth and depth to the custard rounding out the flavors
Step-by-Step Instructions
- Make the caramel:
- Cook sugar over medium low heat in a heavy saucepan until completely melted and a golden amber color forms. Stir occasionally to prevent burning.
- Coat the pan:
- Immediately pour the caramel into the flanera or baking dish. Tilt it carefully to coat the bottom and sides evenly. Set aside to cool and harden.
- Preheat the oven:
- Set your oven to 350 degrees Fahrenheit to ensure even baking.
- Blend the custard:
- In a blender or mixing bowl combine the eggs sweetened condensed milk evaporated milk and vanilla extract. Blend until the mixture is smooth and uniform.
- Pour mixture into pan:
- Carefully pour the custard over the set caramel in your prepared pan.
- Prepare the water bath:
- Seal the flanera or cover the baking dish with foil. Place it inside a larger roasting pan and pour hot water to reach halfway up the sides of the flan container.
- Bake the custard:
- Place in the oven and bake until a thin knife inserted near the center comes out clean. This usually takes 50 to 60 minutes.
- Cool and chill:
- Remove from the oven and water bath. Let cool at room temperature before refrigerating for at least one hour to set fully.
- Unmold and serve:
- Run a knife around the edges of the flan. Place a serving plate upside down on top and flip to release the custard. Serve chilled.
I treasure the memories of making flan with my family. The caramel’s aroma filling the kitchen always signals something special is coming.
Storage Tips
Store flan in an airtight container in the fridge for up to five days. It keeps well chilled and can be reheated briefly if desired. Keep it away from strong odors to maintain its delicate flavor.
Ingredient Substitutions
Do not substitute evaporated milk with regular milk as it will alter the texture. Sweetened condensed milk can sometimes be replaced with a homemade mix of milk and sugar but expect subtle differences in sweetness and consistency. If vanilla extract is unavailable vanilla bean or vanilla powder can be used for a richer flavor.
Serving Suggestions
Serve flan with a cup of coffee or tea for a traditional pairing. Fresh fruit or berries brighten the rich custard and add color to the plate. A light dusting of cinnamon or nutmeg adds a warm spice note without overpowering the caramel.
Cultural Context
Flan has deep roots in Spanish cuisine and has been enjoyed for centuries. It is a staple at celebrations and family gatherings throughout Spain and Latin America. The technique of cooking in a water bath is common in European custard desserts and ensures a silky texture.
Pro Tips
Save Pin
Save Pin
Commonly Asked Questions
- → What gives flan its silky texture?
The combination of eggs, sweetened condensed milk, and evaporated milk, baked gently in a water bath, creates flan's characteristic smooth and creamy texture.
- → Can I make individual servings of flan?
Yes, bake flan in 4 oz ramekins covered with foil placed in a water bath, adjusting the baking time to about 40 minutes until set.
- → How do I prevent flan from cracking?
Maintain correct oven temperature using a thermometer, ensure the water bath doesn’t evaporate during baking, and use a metal pan rather than glass to avoid uneven cooking.
- → What kind of caramel is best for flan?
Granulated sugar cooked slowly over medium-low heat until fully melted and golden creates a smooth, rich caramel coating.
- → How should flan be stored after baking?
After cooling completely, store flan in an airtight container in the refrigerator for up to five days. Keep away from strong odors to preserve its delicate flavor.
- → Is it necessary to grease the flan pan?
No, greasing is not recommended as it can interfere with the custard setting properly and flan naturally releases from the pan once cooled.