The first time I was introduced to flan was at a family friends house and it’s was a dessert I had no idea I’d fall in love with.
And since that day, the only kind of flan I’ve ever wanted was the one I had that day.
This recipe is fail proof. Why, you ask? Because, this past weekend I made it 4 times. Yes 4. Long story short. The caramel layer may crackle ( and it did) and I wanted to make sure it wasn’t my dish. Yep, not my dish, just the caramel layer and maybe a bit of my soul, hahaha. Just kidding. I’m fine. This flan is sooooo FINE! So if the crackling happens it’s the sugar layer! That happens because the caramel layer basically becomes a hard candy and so if you temper it in anyway it’ll crackle.
It’s luscious, creamy, dreamy, and just perfect for any occasion.
Let’s talk ingredients. All you need is a can of evaporated milk, sweetened condensed milk, sugar, vanilla, eggs, egg yolks, & salt. Your sugar is for your caramel layer and the remaining. Are for your custard.
Equipment: you’ll need a 9-10 inch Pyrex glass pie dish and a baking sheet. The baking sheet comes in handy for the water bath the flan sits it in to allow the custard to form while baking. I’ve seen it made in a Bundt pan so you could use that as well!
The second best part (obvs the flan is first best part) you can make this ahead of time and store it in the fridge overnight and then let it sit at room temp before serving it up!
My mom had one request on mother’s day and it was for this and I’m so glad I made 4 flans for us to enjoy. Let’s just say it’s not a bad idea for breakfast enjoyed with a nice hot espresso. Yep, I took it that far.
Easy to Make Flan
- Baking Sheet
- 9-10 Inch glass pryex pie baking dish.
- Mixing Bowl
- 1/2 Cup +2 Tablespoons of Granulated sugar
- 12 Ounce Can of Evaporated Milk
- 14 Ounce Can of Sweetened Condensed Milk
- 3 Egg Yolks
- 2 Whole Eggs
- 1 Tablespoon Vanilla Extract
- 1/2 Teaspoon Salt
- Preheat your oven to 375°F . In a heavy bottom pot over medium heat pour In your granulated sugar. This process will go on for about 6-8 minutes. Stir continuously making sure to keep sugar from sticking to the sides of the pot. Around 5 minutes in your sugar will have melted and it will quickly start to darken in color. Once you reach a golden brown color remove from heat. Pour the caramel into your baking dish and tip the dish to coast the sides. This will harden quickly, so be sure to work fast.
- Now combine the remaining ingredients by mixing it all together in a bowl. Strain the custard mixture into your baking dish. Place your dish onto a baking sheet and filling the baking sheet with enough water to come half way up to the side of your dish.
- Bake at 375°F for one hour.
- Remove the flan from the oven. To ensure the custard is cooked, using a fork, insert just slightly Into the middle of the flan. As long as Its thick and not runny, its done.
- Let the flan sit on a cooling rack for at least an hour. Before refrigerating, place a paper towel over the flan and then wrap with plastic wrap. This will capture any moisture if there Is any. I usually let my flan sit out till it is close to room temperature to avoid any excess moisture.
- When ready to serve, remove from the refrigerator and let the flan come to room temp. Take your serving plate or dessert dish and place it on top of your baking dish that the flan is in. Carefully, flip the plate and dish together and the flan should flip right onto your serving plate. Let all that caramel run over the top of the flan. Be sure to serve some caramel with each slice of flan.
Did you make this recipe? If so, be sure to tag me on Instagram http://www.instagram.com/rosieroamingorlando and use #RROrecipes & #RROkitchen