Flan Recipe

Best 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!

About this recipe

Flan is the type of dessert that you can eat every day. It’s very soft, creamy, and with the right amount of sugar. It’s delicious and gluten-free!!

It’s super easy to make and it only takes three ingredients. 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 and whipped cream. That’s the perfect match!!

Flan saves you when you have to take the dessert to a meal and you don’t have time to think. It takes ingredients that we usually have at home.

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 the best Flan

Preheat the oven to 340F.

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.

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.

Storing

Store the flan covered in the refrigerator for up to 4 days. It’s not suitable to freeze.

Top Tips to make the best flan

• Whole milk: The milk should be whole milk, 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.

Variations

If you want another version of flan I leave you the link for an Orange flan made with condensed milk. It’s my favorite recipe ever!!!! https://almondyes.com/orange-flan/