Easy Flan Recipe (without condensed milk)
This homemade flan has a silky, delicate custard topped with a glossy caramel sauce. Made with just 3 simple ingredients, using milk instead of condensed milk, it’s a classic dessert with a smooth texture and just the right balance of sweetness.
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Flan with whole milk (classic Spanish flan)
This is a traditional baked flan made with eggs, whole milk, sugar, and homemade caramel. The custard has a delicate texture, while the caramel adds a rich, slightly bittersweet contrast. Unlike recipes made with sweetened condensed milk, this version relies on everyday ingredients to create its classic custard texture and flavor. If you enjoy flan, you might also like this Chocolate Flan recipe for a chocolate twist on this classic dessert.
You can make individual flans for easy serving or prepare one large flan to bring to the table. Serve it on its own, with a spoonful of dulce de leche, or with freshly whipped cream.
One thing to plan for: Flan tastes best after resting in the refrigerator for 24 hours. That gives it time to chill completely and makes unmolding easier.
What goes in: ingredient notes
- Milk: Whole milk for the best flavor and consistency.
- Eggs: Room-temperature eggs are better. Helps the custard set.
- Granulated sugar: Sweetens the custard and creates the caramel topping.
- Optional: vanilla bean. If you don’t have a vanilla bean, replace it with vanilla extract.
How to make flan
Preheat oven to 340°F (170°C).
We need 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, a loaf pan (9×5-inch). Try not to use molds that are too deep.
Make the caramel:
Heat the sugar and water in a deep saucepan until the mixture turns into caramel. Watch it closely as it changes color, and avoid letting it become too dark, which can make the caramel taste burnt.
Carefully pour the caramel into your flan molds and let it cool.
Prepare the custard:
Mix the eggs with half of the sugar in a large bowl. Stir just until combined rather than whipping the eggs, since too much air can create bubbles in the finished custard.
Heat the milk with the remaining sugar, stirring until the sugar dissolves. Remove it from the heat just before it boils.
Slowly pour the hot milk into the egg mixture while stirring vigorously until everything is combined.
Strain the custard mixture into the prepared molds to remove any bits of egg and help achieve a smoother texture. Avoid filling the molds all the way to the top, and cover them with aluminum foil.
Place the molds in a water bath and bake at 340°F (170°C). Individual flans take about 30 minutes; a large flan takes about 40–50minutes. Cooking times can vary depending on your oven and mold size and depth. It’s ready when, gently moving the mold, the edges look firm, and the center jiggles slightly (like soft gelatin), without appearing liquid or “watery.”
Let the flan cool, then cover and refrigerate, ideally overnight.
To unmold, run a knife gently around the edges of the flan. Place a serving plate upside down over the mold, then carefully turn both over. Lift the mold to reveal the custard and let the caramel sauce flow over the top.
Store the flan covered in the refrigerator for up to 4 days. It’s not suitable for freezing.
Good to know: baking tips
- Whole milk: It gives the custard a richer flavor and a smooth consistency.
- Don’t whip the eggs. Mix gently to avoid incorporating too much air, which can lead to bubbles or holes.
- Strain the custard. This helps remove small bits of egg for a smoother result.
- Bake in a water bath. It helps the custard cook more gently and evenly.
- Chilling time: Allow enough chilling time. Refrigerate the flan for 24 hours before unmolding for the best results.
Make it your own: serving suggestions
This classic flan has a silky-smooth texture, is not-too-sweet, and pairs beautifully with a variety of toppings.
- Cream: fresh whipped cream. Adds a light, creamy contrast.
- Dulce de leche: A classic pairing for a richer dessert.
- Fruits: Strawberries or sliced peaches bring a fresh note.
- Gluten-Free Cookie: A crisp accompaniment for a different texture.
- Candied Almonds: Add a little crunch alongside the smooth custard.
You Might Wonder: FAQ
Is flan gluten-free? Yes, traditional flan is naturally gluten-free because it is typically made with eggs, milk, sugar, and vanilla, with caramel made from sugar and water.
Can I make flan without sweetened condensed milk? Yes. This flan recipe uses whole milk, eggs, and sugar to make a classic baked custard, with homemade caramel for the topping. Sweetened condensed milk isn’t needed.
How long should flan chill before serving? It’s best to refrigerate the flan for 24 hours before serving. Chilling it thoroughly helps the custard set and makes unmolding easier. If you can’t wait, chill for at least 4 hours, but it’s best overnight.
Why does flan need a water bath? A water bath helps the custard cook more gently and evenly, reducing the risk of overcooking and helping maintain a smooth texture.
How do you know when flan is done? When gently moving the mold, the edges should look firm, and the center should jiggle slightly (like soft gelatin), without appearing liquid or “watery.”
For more creamy desserts
Flan Recipe (with whole milk)
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).
- We need 1/2 cup stainless steel ramekins for individual flans, and for a whole flan, a loaf pan (9×5-inch). Try not to use molds that are too deep.
Make the caramel:
- Heat the sugar and water in a deep saucepan until the mixture turns into caramel. Watch it closely as it changes color, and avoid letting it become too dark, which can make the caramel taste burnt.
- Carefully pour the caramel into your flan molds and let it cool.
Prepare the custard:
- Mix the eggs with half of the sugar in a large bowl. Stir just until combined rather than whipping the eggs.
- Heat the milk with the remaining sugar, stirring until the sugar dissolves. Remove it from the heat just before it boils.
- Slowly pour the hot milk into the egg mixture while stirring vigorously until everything is combined.
- Strain the custard mixture into the prepared molds. Avoid filling the molds all the way to the top, and cover them with aluminum foil.
- Place the molds in a water bath and bake at 340°F (170°C). Individual flans take about 30 minutes; a large flan takes about 40–50minutes. Cooking times can vary depending on your oven and mold size and depth. It'sready when, gently moving the mold, the edges look firm, and the center jiggles slightly (like soft gelatin), without appearing liquid or "watery."
- Let the flan cool, then cover and refrigerate, ideally overnight. (At least 4 hours)
- To unmold, run a knife gently around the edges of the flan. Place a serving plate upside down over the mold, then carefully turn both over. Lift the mold to reveal the custard and let the caramel sauce flow over the top.
Notes
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