A classic Spanish and Mexican dessert, flan is a rich and silky custard baked with a caramelized sugar syrup. To serve, invert the flan onto a platter, letting the syrup drip over the sides, for a presentation that’s sure to wow your guests!
for 8 servings
- 5 large eggs, room temperature
- 1 cup evaporated milk (240 mL), room temperature
- 13.2 oz sweetened condensed milk (374 g), room temperature
- ½ cup heavy cream (120 mL)
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 cup sugar (200 g)
- ⅓ cup water (80 g)
- hot water, for baking (about180°F/82°C)
- Calories 379
- Fat 16g
- Carbs 52g
- Fiber 1g
- Sugar 47g
- Protein 12g
Estimated values based on one serving size.
- Arrange a rack in the middle of the oven. Preheat the oven to 350˚F (180˚C).
- Add the eggs, evaporated milk, sweetened condensed milk, heavy cream, vanilla, and salt to a blender and blend on low speed until fully combined, about 20 seconds, being careful not to overblend.
- Pour the mixture into a large bowl and set aside while you prepare the caramel. Skim off and discard any bubbles that float to the surface; this will help ensure the flan has a silky finish.
- In a medium saucepan, combine the sugar and water. Cover with a tight-fitting lid and set over medium heat. Cook for 4–5 minutes, or until the sugar has dissolved and the mixture is bubbling. Remove the lid and continue cooking for another 4–5 minutes, or until the sugar turns a light honey color around the edges of the pan. Gently swirl the pot until the color is homogeneous, then remove from the heat.
- Pour the caramel into an 8-inch wide (20 cm), 2-inch (5 cm) deep, round baking dish, tilting to coat the bottom evenly. Let sit for 20 minutes, until the caramel hardens and cools.
- Pour the custard mixture over the hardened caramel and skim off any remaining bubbles from the surface.
- Place the flan in a large roasting pan, then transfer the roasting pan to the middle oven rack. Carefully fill the roasting pan with hot water, coming halfway up the sides of the flan pan.
- Bake for 50–55 minutes, or until the edges of the flan are set but the center is still jiggly. Remove from the oven and leave in the water bath for 30 minutes, until the pan is cool enough to handle. Remove the flan from the water bath, cover, and transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- When ready to serve, run an offset spatula around the sides of the pan to release the flan, then invert the flan onto a large plate. Serve immediately.
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