Easy Homemade Flan Recipe

I made a Traditional Mexican Flan with a silky custard center and a glossy crown of caramel that pours over the cake the moment it leaves the pan, and the sight alone sparks curiosity.

I keep coming back to this Easy Homemade Flan because that sweet, creamy custard spills out beneath a golden crown when you flip it from the pan. I like that it can be made ahead so you dont have to babysit it during a party, and yes it travels well to Cinco de Mayo gatherings.

It sits comfortably between what you’d expect from a Traditional Mexican Flan and the kind of Flan Recipe For A Crowd you brag about. I use sweetened condensed milk and pure vanilla extract to get that silky depth.

Give it a try, the wobble is addictive.

Ingredients

• Pure sweetness, mostly carbs, adds caramelized depth but not very healthy.
• Thick, very sweet, lots of sugar and calories, gives custard it’s lush texture.
• Concentrated milk, adds creaminess and protein, less sugar than condensed but richer.
• Lightens texture, supplies calcium and some fat, mild dairy sweetness, balances richness.
• Eggs are the binder, provide protein and structure, make flan silky and set.
• Tiny bit of flavor goes long way, adds aroma, almost no calories.
• Tiny pinch boosts sweetness and flavor, not for nutrition just balance.
• Fresh berries add brightness and fiber, whipped cream adds airy richness.

Ingredient Quantities

• 1 cup granulated sugar for caramel
• 1 14 oz can sweetened condensed milk
• 1 12 oz can evaporated milk
• 1/2 cup whole milk
• 4 large eggs plus 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• Fresh berries or whipped cream for serving optional

How to Make this

1. Preheat your oven to 325 F (160 C) and gather everything, including a 9 inch round cake pan or six to eight ramekins.

2. Make the caramel: put 1 cup sugar in a small saucepan over medium heat. Let it melt and turn a golden amber color, swirling the pan now and then, dont stir with a spoon or it can seize. As soon as it’s golden, pour the hot caramel into the bottom of your pan or into each ramekin and tilt to coat the bottom. Let it harden.

3. In a large bowl combine the sweetened condensed milk, evaporated milk and 1/2 cup whole milk. Whisk until smooth.

4. In a separate bowl lightly beat 4 large eggs plus 2 large egg yolks. Temper the eggs by adding a little of the milk mixture into the eggs while whisking, then slowly pour the eggs back into the milk mixture. Add 1 teaspoon vanilla extract and 1/4 teaspoon fine salt and mix.

5. Strain the custard through a fine mesh sieve into a large measuring cup or bowl to remove foam and any cooked egg bits. This makes the texture silky.

6. Gently pour the strained custard over the set caramel in your pan or ramekins. Cover the pan tightly with foil.

7. Set the pan inside a larger baking dish and pour hot water into the outer dish until it reaches about halfway up the sides of the flan pan to create a water bath. Bake at 325 F (160 C) for about 50 to 60 minutes for a 9 inch pan, or 35 to 45 minutes for ramekins. The center should still wobble slightly when done.

8. Remove the flan from the oven and from the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Yes, it needs the chill so dont skip this.

9. To unmold, run a thin knife around the edges, place a serving plate on top and invert; the caramel will pour over the custard. If it sticks, warm the bottom of the pan with a hot towel to loosen. Serve with fresh berries or whipped cream if you want.

Equipment Needed

1. 9-inch round cake pan or 6 to 8 ramekins
2. Small heavy-bottomed saucepan (for the caramel, dont stir with a spoon)
3. Large mixing bowl
4. Small mixing bowl (for beating the eggs)
5. Whisk
6. Fine-mesh sieve
7. Measuring cups and measuring spoons
8. Rubber spatula or wooden spoon
9. Large roasting pan or deep baking dish for the water bath
10. Aluminum foil, oven mitts, a thin knife and a serving plate for unmolding

FAQ

Easy Homemade Flan Recipe Substitutions and Variations

• 1 cup granulated sugar for caramel: Swap with 1 cup light brown sugar or coconut sugar, you’ll get a deeper, molassesy flavor and a darker stickier caramel, or pour about 3/4 cup store bought caramel sauce into the ramekin instead of cooking sugar.
• 1 14 oz can sweetened condensed milk: Make your own by simmering 2 cups whole milk with 1 to 1 1/4 cups granulated sugar until reduced to about 1 1/4 cups, or use a 14 oz can of canned coconut condensed milk for a dairy free flan.
• 1 12 oz can evaporated milk: Use 1 1/4 cups whole milk plus 2 tablespoons powdered milk to mimic the richness, or use equal parts half and half for a richer, creamier custard, or full fat canned coconut milk for dairy free.
• 4 large eggs plus 2 large egg yolks: If you don’t want to separate, use 6 whole eggs but the flan will be slightly firmer and less silky, or for an egg free option try 1/2 cup cornstarch whisked into the warmed milk mixture (cook a bit longer until thickened) or follow a commercial egg replacer package.

Pro Tips

– Have everything ready before you start the caramel, cause sugar goes from golden to burnt in like 30 seconds and you dont wanna be scrambling. If tiny sugar crystals form on the pan sides, wipe them down with a wet pastry brush or a little water so the caramel stays smooth.

– Bring your eggs to room temp and temper them sloooowly so you dont get cooked egg bits. Whisk gently, dont blitz the mix or use a blender, air bubbles mean a less silky custard; strain it if you see foam.

– Line the water bath with a clean kitchen towel or use a snug lid so the ramekins dont rock and water doesnt splash in. Use hot tap water not boiling when you fill the bath so the custard cooks gentle and evenly.

– Chill it long enough, seriously overnight is best for clean slices and the caramel to loosen up. If it sticks when you flip, warm the pan bottom with a hot towel a few seconds and it will slide right out.