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Baked until golden, this silky flan is a sweet Spanish custard packed with creamy dairy and an easy caramel sauce. Always a crowd favorite, flan is the perfect 5-ingredient easy dessert.
Flan, also known as Crème Caramel, is a Spanish custard dessert made with eggs and different kinds of dairy like sweetened condensed milk and evaporated milk.
Its silky smooth texture is the result of cooking it in a water bath until completely set.
Recipe Ingredients
- Granulated Sugar: Don’t use light or dark brown sugar.
- Eggs
- Sweetened Condensed Milk: The key to the perfect amount of sweetness in your flan.
- Evaporated milk: Please do not swap this out for another kind of milk. Evaporated milk gives this flan the perfect silky texture.
- Vanilla Extract
How to Make Flan
- Make the caramel:
- Cook the sugar in a pot over medium-low heat until completely melted and golden.
- Coat the pan:
- Pour the caramel into a flanera and tilt it until it completely covers the bottom and sides of the pan. Set it aside to cool. Preheat the oven to 350°F.
- Blend the mixture:
- Blend the eggs, condensed milk, evaporated milk, and vanilla until completely smooth. Pour the mixture into the prepared pan.
- Make the water bath:
- Seal the lid on the flanera. Place it inside a larger baking dish. Pour water into the outer pan until it’s halfway up the sides of the flanera pan. Place them in the oven.
- Bake it:
- Bake the flan until a knife inserted in the center comes out clean.
- Let it chill:
- Remove the flan from the oven and water bath. Set it on the counter until completely cooled. Refrigerate it for at least an hour before un-molding.
- Un-mold it:
- Run a knife along the edge of the flan. Place an upside down plate over the flanera pan. Carefully flip them over, letting the flan fall onto the plate. Serve and enjoy.
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Tips for Success
Even if you’ve never made a flan dessert before, these tips will help you nail it the first time around.
Why Did My Flan Crack?
This section will help you troubleshoot and avoid the main reasons why Spanish flan cracks:
The temperature is off. Sometimes ovens aren’t calibrated and can read a different temperature than what they’re actually producing. This issue usually results in a lower or higher temperature than you set it to. If possible, use an oven thermometer to confirm that the oven’s internal temperature is correct and avoid overcooking.
You forgot the water. Flans need water so that the custard can cook nice and slowly. If you forgot the water or it has completely evaporated, the custard will begin to crack.
You used the wrong pan. While you can swap the flanera for a 8-inch round baking pan, that doesn’t mean you can use any kind of pan. Glass baking pans take longer to heat in the oven and can mess with the baking times, eventually overcooking it. Always go for metal pans to avoid any issues.
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Serving Suggestions
Flan is the perfect dessert when served with your favorite tea, coffee, or a glass of milk. If you’re a coffee person like me, I recommend it with my Dalgona Coffee, Café de Olla, or Vanilla Cinnamon Iced Coffee.
How to Store Leftovers
Once fully cooled, refrigerate the flan in an airtight container for up to 5 days. You can also keep it in the flanera, but away from any strong-smelling foods like onions. Serve it chilled, or reheat it in the microwave for up to a minute or until warm, if you prefer it warm.
Frequently Asked Questions
- → What type of milk is best for flan?
Sweetened condensed milk and evaporated milk are ideal. They create a smooth texture and rich flavor traditional to Spanish flan.
- → Can I use a glass pan instead of a flanera?
It’s not recommended. Glass heats unevenly and may cause overcooking. A metal flanera or baking dish is preferred.
- → How do I know when the flan is done baking?
Insert a knife into the center; if it comes out clean, it’s ready. The custard should be set but slightly jiggly.
- → Why is a water bath necessary?
The water bath ensures even, gentle cooking and prevents the custard from cracking or curdling in the oven.
- → Can flan be made ahead of time?
Yes, flan is best when chilled for several hours or overnight, making it perfect for preparing in advance.
- → Why did my flan crack?
Cracking often happens due to oven temperature issues or skipping the water bath. Use an oven thermometer and always bake in water.