Easy Flan Recipe (Creamy Homemade Caramel Custard)
1 hour 15 minutes
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About Easy Flan Recipe (Creamy Homemade Caramel Custard)
This easy flan recipe is a smooth and creamy baked caramel custard made with eggs, sweetened condensed milk, evaporated milk, sugar, and vanilla. It is gently baked in a water bath, chilled until firm, then inverted so the rich caramel sauce flows over every slice.It is an elegant make-ahead dessert for family dinners, holidays, and special occasions.
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Recipe Time & More
Prep20 minutes
Cook55 minutes
Total1 hour 15 minutes
Ingredients
For the caramel
- 3/4 cup Granulated sugar 150 g
For the custard
- 6 eggs large, room temperature (about 300 g without shells)
- 1 can condensed milk sweetened, 14 oz (396 g)
- 1 can milk evaporated, 12 oz (354 g)
- 1 tablespoon vanilla extract 15 ml
Instructions
- Preheat the oven to 350°F (175°C) and place a 9-inch round cake pan nearby.
- Add the sugar to a small saucepan over medium heat.
- Allow the sugar to melt, gently swirling the pan occasionally, until it turns deep amber.
- Immediately pour the caramel into the cake pan and carefully tilt the pan to coat the bottom.
- Set the pan aside until the caramel hardens.
- Add the eggs, sweetened condensed milk, evaporated milk, and vanilla to a blender.
- Blend for 20 to 30 seconds, just until smooth.
- Pour the custard mixture over the caramel in the cake pan.
- Place the cake pan inside a larger baking dish or roasting pan.
- Pour hot water into the larger dish until it reaches halfway up the sides of the cake pan.
- Cover the cake pan loosely with aluminum foil.
- Bake for 50 to 60 minutes, until the edges are set and the center still has a gentle wobble.
- Remove the cake pan from the water bath and let it cool at room temperature for 1 hour.
- Cover and refrigerate for at least 4 hours or overnight.
- Run a thin knife around the inside edge of the pan.
- Invert the flan onto a rimmed serving platter and allow the caramel sauce to flow over the custard.
Recipe Notes
- Use room-temperature eggs and milk so the custard blends smoothly.
- Blend only until combined to avoid creating too many air bubbles.
- Watch the caramel carefully because it can burn quickly once it turns amber.
- Pour the caramel into the pan immediately before it hardens.
- Use hot water for the water bath and fill it halfway up the sides of the flan pan.
- Do not overbake the flan; the center should still have a gentle wobble.
- Chill the flan for at least 4 hours, but overnight gives the best texture.
- Run a thin knife around the edge before inverting it onto a rimmed serving plate.
Recipe Video
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Recipe Nutrition
Calories: 192kcalCarbohydrates: 37gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 51mgPotassium: 149mgSugar: 37gVitamin A: 107IUVitamin C: 1mgCalcium: 114mgIron: 0.1mg
kim kim
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Hi Kim, welcome to Plattershare. Thank you for posting such a temtpting recipes. Looks delicious.