Homemade Flan Recipe

Ever since I discovered this decadent flan recipe, it’s become my go-to dessert for impressing guests and satisfying my sweet tooth – it’s like creating a little magic with just a few pantry staples.

I love the creamy decadence of homemade flan. Using sweetened condensed milk and evaporated milk gives it a rich texture, while the vanilla extract enhances its aroma.

My recipe balances sweetness and a hint of salt to highlight the flavors. With a touch of caramelized sugar, it’s simply irresistible.

Homemade Flan Recipe Ingredients

• Granulated sugar: Provides sweetness, caramelizes for a rich flavor.
• Large eggs: Rich in protein, essential for thickening and structure.
• Sweetened condensed milk: Adds creamy sweetness, high in sugar.
• Evaporated milk: Creamy texture, less sugar than condensed milk.
• Vanilla extract: Enhances flavor, aromatic and sweet.
• Salt: Balances sweetness, enhances overall flavor profile.

Homemade Flan Recipe Ingredient Quantities

• 1 cup of granulated sugar
• 6 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

How to Make this Homemade Flan Recipe

1. Preheat your oven to 350°F (175°C).

2. In a medium saucepan over medium-low heat, melt the granulated sugar, stirring constantly until it becomes a golden caramel. Immediately pour it into a 9-inch round cake pan, tilting to evenly coat the bottom. Set aside.

3. In a large bowl, gently whisk the eggs until blended, being careful not to create too many bubbles.

4. Add the sweetened condensed milk, evaporated milk, vanilla extract, and salt to the eggs, whisking until well combined.

5. Strain the mixture through a fine sieve into another bowl to ensure a smooth custard.

6. Pour the egg mixture over the caramel layer in the cake pan.

7. Place the filled cake pan into a larger baking dish. Create a water bath by pouring hot water into the larger dish, until it reaches halfway up the sides of the cake pan.

8. Carefully transfer to the preheated oven and bake for 50 to 60 minutes, or until the center is set and a knife inserted comes out clean.

9. Remove from the oven and allow the flan to cool in the water bath for about 1 hour, then cover and refrigerate for at least 4 hours or overnight.

10. To serve, run a knife around the edges to loosen the flan, then invert onto a serving plate, allowing the caramel to drizzle over the top. Enjoy!

Homemade Flan Recipe Equipment Needed

1. Oven
2. Medium saucepan
3. Wooden spoon or silicone spatula (for stirring caramel)
4. 9-inch round cake pan
5. Large bowl
6. Whisk
7. Fine sieve
8. Additional bowl (for strained custard)
9. Larger baking dish (for water bath)
10. Kettle or pot (for hot water)
11. Knife (for testing doneness and loosening flan)
12. Serving plate

FAQ

• Q: Can I use a different type of milk?
  A: You should stick to sweetened condensed milk and evaporated milk for the right texture and flavor.
• Q: How do I know when the flan is done baking?
  A: The flan is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools.
• Q: Can I make flan ahead of time?
  A: Yes, flan can be made a day in advance and kept chilled in the refrigerator until serving.
• Q: How do I prevent the caramel from hardening too quickly?
  A: Quickly pour the caramel into the mold and swirl it to coat the bottom evenly before it hardens.
• Q: What can I use if I don’t have a flan mold?
  A: You can use a round cake pan or an oven-safe glass or ceramic dish.
• Q: How do I properly unmold the flan?
  A: Run a knife around the edge of the flan, place a plate on top, and invert quickly with a confident motion.

Homemade Flan Recipe Substitutions and Variations

• Sweetened Condensed Milk:
  • Use an equal amount of coconut milk with an added cup of sugar as a dairy-free alternative.
• Evaporated Milk:
  • Substitute with equal parts cream or half-and-half for a richer texture.
• Vanilla Extract:
  • Use an equal amount of almond extract for a different flavor twist.
• Salt:
  • Replace with a pinch of sea salt or Himalayan pink salt for a subtle flavor variation.

Pro Tips

1. Caramel Perfection When making the caramel, be careful not to overheat it, as it can quickly burn once it starts turning golden. Remove from heat immediately when it reaches the desired color to avoid a bitter taste.

2. Smooth Custard Technique Straining the egg-and-milk mixture is crucial for a velvety texture. This step ensures there are no egg lumps, resulting in a silky-smooth flan.

3. Bubble-Free Mixture While whisking the eggs and milk mixture, whisk gently to avoid creating bubbles. Bubbles can result in a pocked and unsightly surface on the finished flan.

4. Even Baking To ensure even cooking, make sure the water in the water bath (bain-marie) is hot when you pour it into the larger baking dish. This prevents temperature fluctuations that could affect the texture of the flan.

5. Chill Thoroughly For best results, refrigerate the flan overnight. This allows the flavors to meld perfectly and ensures the flan is fully set, making it easier to unmold and serve.