Flan

Name: Flan
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2/3 cup granulated sugar (for caramel); 3 tbsp water; 4 large eggs; 2 large egg yolks; 2 cups whole milk; 14 oz sweetened condensed milk; 1 tsp pure vanilla extract; pinch salt

A silky, classic Mexican caramel custard baked in a water bath and inverted to reveal a golden caramel sauce. This version uses a simple combination of eggs, whole milk, and vanilla for a pure, elegant dessert.

75 minMediumServes 6270 cal/serving

MexicanDessertOvenVegetarianKosher-styleGluten-FreeNut-FreeShellfish-FreeSesame-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

2/3 cup granulated sugar (for caramel)
3 tbsp water
4 large eggs
2 large egg yolks
2 cups whole milk
14 oz sweetened condensed milk
1 tsp pure vanilla extract
pinch salt

Instructions

1

Preheat oven to 325°F (165°C). Place a 9-inch round cake pan or 6 individual ramekins in a large roasting pan.
2

Make the caramel: combine 2/3 cup granulated sugar (for caramel) and 3 tbsp water in a small saucepan over medium heat. Swirl without stirring until the syrup turns deep amber, about 8 to 10 minutes. Pour immediately into the baking pan, swirling to coat the bottom evenly.
3

Gently whisk 4 large eggs and 2 large egg yolks in a large bowl. Add 2 cups whole milk, 14 oz sweetened condensed milk, 1 tsp pure vanilla extract, and pinch salt. Whisk until smooth, avoiding air bubbles.
4

Pour the custard through a fine-mesh strainer into the caramel-lined pan.
5

Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan. Carefully transfer to the oven.
6

Bake until just set with a slight jiggle in the center, about 45 to 55 minutes.
7

Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
8

Run a thin knife around the edge, invert onto a rimmed plate, and serve with the caramel sauce.

Questions

Can I make Flan dairy-free?

Yes. The dairy in this entry is 2 cups whole milk, 14 oz sweetened condensed milk. Swap the milk for unsweetened oat or soy milk; the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Flan ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Flan?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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