Flan

Easy Flan

A creamy Mexican custard dessert in a pool of dark caramel — five ingredients, no fuss, just patience while it chills.

Prep20 min

Cook1 hr 15 min

Chill4 hr+

Total5 hr 35 min

Yield8 slices

CuisineMexican

Ingredients

• ¾ cup granulated sugar
• 4 large eggs
• 1 (14 oz) can sweetened condensed milk
• 1¼ cups whole milk
• 1 tablespoon vanilla extract

Instructions

Make the Caramel

1. Preheat the oven to 350°F.
2. Pour the sugar into a skillet over medium heat. Stir continually as it begins to brown and clump together. Keep stirring until the sugar fully melts and dissolves into a golden-brown syrup, then remove from heat immediately — caramel can burn quickly once it's done.
3. Working quickly, carefully pour the caramel into a 7-inch round pan or a flanera. Tilt the pan to coat the bottom evenly, using oven mitts to maneuver it. If the caramel hardens before it spreads, set the pan briefly back on the stove or skillet to soften it.
4. Set the caramel-coated pan aside to cool and harden.

Make the Custard

1. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, and vanilla until fully combined. Don't overwhisk — too many air bubbles will affect the texture.
2. Pour the custard mixture into the caramel-coated pan. Cover with the flanera lid or tightly with foil.

Bake and Chill

1. Place the flan pan in a large baking dish. Pour enough water into the dish to reach about halfway up the side of the flan pan. Carefully transfer to the oven and bake 1 hour 15 minutes.
2. Remove the dish from the oven and lift the flan pan out of the water bath. Uncover and let cool to room temperature. The flan may still jiggle — it'll continue setting from residual heat.
3. Once cooled, cover again and refrigerate at least 4 hours, or overnight.

Unmold and Serve

1. Slide a knife around the edges of the pan to loosen the flan.
2. Place a plate or platter on top of the pan, hold both firmly, and quickly flip the whole thing over.
3. Carefully lift off the pan. The flan should slide out into its pool of caramel. If it doesn't release immediately, set it back down for a few minutes — tapping or gently squeezing the sides usually helps it loosen.
4. Slice and serve with the caramel sauce spooned over the top.

Per slice: 298 cal · 48g carbs · 8g protein · 8g fat (4g sat) · 98mg sodium · 48g sugar · 110mg cholesterol

Adapted from Isabel Eats.