dessert

Flan

Name: Flan
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6–8 ramekins
Ingredients: 1 can (355 ml) evaporated milk; 1 can (395g) sweetened condensed milk; 414 ml (14 oz) whole milk; 5 eggs; 60 ml (0.25 cup) vanilla extract; sugar, for caramel

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Prep

20 minutes

Cook

1 hour

Total

1 hr 20 min

Serves

6–8 ramekins

Classic flan unmolded on a plate with amber caramel sauce pooling across the surface

Silky, creamy, and caramel-sweet, classic flan that unmolds in one clean pull and pools caramel across the plate. Simple ingredients, careful baking.

Ingredients

1 can (355 ml) evaporated milk
1 can (395g) sweetened condensed milk
414 ml (14 oz) whole milk
5 eggs
60 ml (0.25 cup) vanilla extract
sugar, for caramel

Instructions

1
Make a dry caramel: add sugar to a heavy-bottomed pan over medium heat. Do not stir. When it starts to melt at the edges, swirl the pan gently. Cook until deep amber, about 8–10 minutes.
2
Quickly pour the caramel into the bottom of each ramekin. Tilt to coat. The caramel hardens fast, work quickly.
3
Whisk together evaporated milk, condensed milk, whole milk, eggs, and vanilla until smooth.
4
Pour the custard mixture evenly into the ramekins.
5
Place ramekins in a deep baking pan. Fill the outer pan with hot water halfway up the sides of the ramekins.
6
Bake at 163 °C (325 °F) for 1 hour, until the custard is set but still wobbles slightly in the center.
7
Cool to room temperature, then refrigerate for at least 2 hours before unmolding.
8
To unmold: run a thin knife around the edge, place a plate on top, and flip quickly.

Cook's Note

The custard is ready when the edges are firm and the center wobbles like Jell-O, not liquid, but not fully stiff. If it's still liquid in the center at 1 hour, give it 10 more minutes. It sets further as it chills, so don't overbake.

Best Served With

On its own or with a drizzle of chocolate syrup and mezcal-soaked cherries on the side.

Why This Recipe Works

Three kinds of milk, evaporated, condensed, and whole, give the custard different layers of fat and sweetness that make it richer than a single-milk version. The water bath keeps the heat even so the eggs set gently instead of curdling.

Make It Yours

Add a strip of orange zest to the custard for a citrus note
Swap vanilla for a tablespoon of espresso for a coffee flan
Top with a drizzle of chocolate syrup before serving
Add a pinch of cinnamon to the custard mix

Leftover Strategy

Keeps refrigerated, covered, for 3 days. The caramel liquefies and pools more as it sits, still good, just saucier.

Want to impress guests with this dish? Ask Jeff →

Pairing

A small glass of rum or brandy alongside. Or a coffee-based drink that echoes the caramel sweetness.