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.

For individual flans, I used 1/2 cup ramekin stainless steel, 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 that you let it get too dark because you run the risk of 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, before serving it, separate it from the edges with a knife, place an upturned plate on top, and turn it over to disassemble it.

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 almond is perfect.

Top Tips to make the best flan

• Whole milk: The milk should be whole, not low in fat.
• Vanilla: If you want to add flavor, it’s best to use a vanilla bean. But, if you don’t have one, you can use a good-quality vanilla extract.
• Mix: When you mix the milk with the eggs, it’s important to mix until combined, not beat too much. If you add a lot of air, then holes will 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 to disassemble it. Try not to use molds that are too deep and don’t overfill them.

For more related recipes

• Banana split.
• Orange creme brulee.
• Vanilla panna cotta.
• Caramel rice pudding.

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