Flan Recipe
Best homemade flan recipe ever! Soft, creamy, and perfectly sweetened this is a dessert to always have on hand. Super easy and only three ingredients are needed!
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About this recipe
Homemade Flan is the type of dessert that I can eat every day. It’s very soft, creamy, and with the right amount of sugar. It’s delicious and naturally gluten-free!
This is the traditional flan recipe, is super easy to make and only takes three ingredients. It’s made with whole milk, eggs, and sugar. There are a couple of tips to get the best flan, but it is a simple and easy recipe.
You can serve it on a big dish or in individual flan molds. You can serve it with dulce de leche, whipped cream, or both. The last option is the perfect match!!
It takes ingredients that you will probably have at home, but keep in mind that flan needs time to rest, you must do it in advance.
There are a lot of twists of this easy dessert: chocolate, coffee, coconut, citric… and more. If you want another option I leave you the recipe for an amazing and smooth orange flan with condensed milk.
Ingredients
- Milk: Whole milk for the best flavor and consistency.
- Eggs: room temperature eggs are better.
- Sugar: white granulated sugar for the flan and caramel.
- Optional: vanilla bean. If you don’t have a vanilla bean, you can use the best quality vanilla extract.
How to make flan
Preheat oven to 340°F (170°C).
I used 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, I used a loaf pan (9×5-inch). Try not to use molds that are too deep.
For the caramel:
In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don’t recommend letting get too dark because you risk it burning.
Pour the caramel into the flan mold(s). Let cool.
For the flan:
Mix the eggs with half of the sugar in a large bowl. Don´t beat it, just mix.
In a deep saucepan heat the milk with the remaining sugar stirring until the sugar dissolves. Before it boils remove it from heat.
Pour the hot milk over the eggs without stopping stirring.
Strain the mixture in the prepared molds and cover them with aluminum foil. Don’t overfill.
Cook in a double boiler for about 30 minutes, if you use individual flan molds or, 40/50 minutes if you use a big one. Keep in mind that all ovens are different.
Let cool and place the flan in the refrigerator, covered, for 24 hours.
To unmold the flan separate it from the edges with a knife, place an upturned plate on top, and turn it over.
Storing
Store the flan covered in the refrigerator for up to 4 days. It’s not suitable to freeze.
Serving suggestions
- Cream: fresh whipped cream.
- Dulce de leche: whipped cream and dulce de leche is a perfect match.
- Fruits: fresh fruits like strawberries, peaches, and so on.
- Cookie: GF cookie to add crunchy.
- Candied Almonds: whipped cream and candied almonds are perfect.
Top Tips to make the best flan
- Whole milk: whole milk for the best consistency, not low in fat.
- Vanilla: it’s best to use a vanilla bean to add flavor but, if you don’t have one, you can use a good-quality vanilla extract.
- Mix: when mixing the eggs with the milk just mix until combined, not beat too much. Adding a lot of air makes holes appear in the flan.
- Cooking: the cooking is in a double boiler, and covered with aluminum foil.
- Rest: the dessert needs to rest 24hs for the best consistency.
- Unmold: before serving it, separate it from the edges with a knife, place an upturned plate on top, and turn it over.
For more related recipes
Flan Recipe
Ingredients
For the caramel
- ¾ cup white granulated sugar
- ¼ cup water
For the flan
- 4 eggs room temperature
- ⅓ cup white granulated sugar
- 2 cups milk
Instructions
- Preheat the oven to 340°F (170°C).
For the caramel
- In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don't recommend letting get too dark because you risk it burning.
- Pour the caramel into the flan mold(s). Let cool.
For the flan
- Mix the eggs with half the sugar in a large bowl. Don't beat it, just mix.
- In a deep saucepan heat the milk with the remaining sugar stirring until the sugar dissolves. Before it boils remove it from heat.
- Pour the milk over the eggs without keeping stirring and mix until incorporated.
- Strain the mixture into the prepared molds and cover it with aluminum foil.
- Cook in a double boiler for about 30 minutes, if you use individual flan molds or, 40/50 minutes if you use a big one. Keep in mind that all ovens are different.
- Let cool and place the flan in the refrigerator covered for 24 hours.
- To unmold separate it from the edges with a knife, place an upturned plate on top, and turn it over.
