With just 6 ingredients, you get a dessert that’s smooth, creamy, sweet, milky, and unique – and not just because of the taste. It’s a dish cooked upside down, and it’s so easy to do!
Before we start, first things first – what exactly is flan? Well, flan is a baked custard dessert with a layer of caramel on top. Yum! The history of custard itself dates all the way back to ancient Rome, when an egg surplus from chicken breeding led to the invention of custard. Custard is milk thickened with eggs, FYI. From Rome, it’s said custard (and later flan) traveled to various different countries, each adding its own twist, specifically Spain and France where the dessert evolved into having a caramelized top. For me, anything with caramel in it is a big win.
Flan has been made in Spain for generations with the recipe being handed down. It’s part of the culture. The Spanish are actually credited with bringing flan to the United States where it became a popular dessert. One of the most famous chefs in the world, José Andrés, serves flan at his various Jaleo restaurants throughout the U.S.
You will love this recipe because it’s simply flan-tastic. Flan is creamy, velvety, and has a rich texture that goes well with many things. Plus, it’s made from straightforward ingredients, so you don’t have to be a renowned chef like José Andrés to make it!
The secret to the perfect baked flan…
Making flan can go wrong if you’re not careful. It can turn out lumpy and hard with completely the wrong texture. So, here are some secrets to make sure yours is smooth as silk and melt in the mouth! When making the custard, blend well, getting rid of any chunks and/or bubbles. You may even want to strain the mixture through a sieve or mesh strainer. Try using a mixer, which may create fewer bubbles than with a blender. Also – don’t burn your flan! When it comes to temperature – low and slow! It’s better to slightly undercook than overcook since the flan will keep cooking once you take it out of the oven.
Ingredients
- 2/3 cup granulated sugar
- 2 cups heavy cream
- 1 14-ounce can sweetened condensed milk
- 5 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
How to Make Baked Flan
Step 1: Preheat your oven to 350 degrees F.
Step 2: In a small, heavy saucepan, melt the sugar over medium heat. Stir occasionally, until the sugar dissolves and turns a golden brown. Pour this caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
Step 3: In a blender, combine the heavy cream, sweetened condensed milk, eggs, whole milk, and vanilla extract. Blend for about one minute or until well mixed.
Step 4: Carefully pour the cream mixture over the caramel in the baking dish.
Step 5: Place the baking dish into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
Step 6: Bake in the preheated oven for 50 to 60 minutes, or until the flan is just set (it should jiggle slightly when shaken).
Step 7: Remove the flan from the oven and water bath, then let it cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.
Step 8: To serve, run a knife around the edges of the flan, then invert onto a serving plate, allowing the caramel to flow over the flan.
FAQs & Tips
How to Make Ahead and Store?
Baked flan is actually best when made ahead and stored. The dessert should be stored for at least 1 day to get the desired caramel texture. For longer storage, flan should be good in the fridge, covered loosely in plastic wrap, for 4-5 days. Pro tip: sprinkle a little sugar on the top of the flan to prevent the plastic wrap from sticking.
Is Flan Better With Whole Eggs or Egg Yolks?
They each bring their own benefits to the table, literally, so… use them both! Use half whole eggs and half just the egg yolks. This will give you the proper structure of whole eggs and the richness of the yolks.
Should Flan Be Served Warm or Cold?
Dealer’s choice! It’s delicious served warm or cold.
What Causes Flan to Crack?
Oh, no! If your flan cracks, then you most likely overcooked it. Take it out of the oven when it still has a little jiggle in the center. Jiggle it, just a little bit!
Can This Recipe Be Made Vegan?
Yes! When it comes to milk, substitute 1 can coconut milk and 1 cup oat milk. You will also need 1 tsp. chickpea flour and 1 1/4 tsp. agar agar powder.
Serving Suggestions
Baked flan can be served warm or cold. It’s great served with strawberries, raspberries and blueberries. Try this recipe for Roasted Berries. You can also go tropical with chopped pineapple, mango and shredded coconut. For a more nutty topping, try chopped pitted dates rolled in sugar and chopped pecans.
If you successfully make this flan and enjoy every last bite, why not try something else from the same family, like this delicious Chocolate Flan Cake?
Baked Flan
Ingredients Â
- 2/3 cup granulated sugar
- 2 cups heavy cream
- 1 14- ounce can sweetened condensed milk
- 5 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
InstructionsÂ
- Preheat your oven to 350 degrees F.
- In a small, heavy saucepan, melt the sugar over medium heat. Stir occasionally, until the sugar dissolves and turns a golden brown. Pour this caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a blender, combine the heavy cream, sweetened condensed milk, eggs, whole milk, and vanilla extract. Blend for about one minute or until well mixed.
- Carefully pour the cream mixture over the caramel in the baking dish.
- Place the baking dish into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
- Bake in the preheated oven for 50 to 60 minutes, or until the flan is just set (it should jiggle slightly when shaken).
- Remove the flan from the oven and water bath, then let it cool to room temperature. Chill in the refrigerator for at least 4 hours before serving.
- To serve, run a knife around the edges of the flan, then invert onto a serving plate, allowing the caramel to flow over the flan.
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