A perfectly sweet and silky dessert for any occasion.
When Leonardo da Vinci said, “Simplicity is the ultimate sophistication,” he could have been describing Flan because this sweet, vanilla-infused custard with its golden caramel top is made from 5 simple ingredients but is ultimately a wonderfully refined dessert.
You know, Leonardo’s quote might well have been inspired by Flan: it was definitely around when he was alive (1452-1519), since it appears to have been invented during the Roman Empire as a way to use a surplus of eggs. Back then, there were savory and sweet Flan varieties, the former often made with eel flavored with pepper (to each his own, I guess) and the latter with a mix of milk, eggs, and honey. The caramel version, like the one we have here, probably began in Spain; eventually, the Spanish brought their recipe for caramel Flan to the New World, specifically Mexico, where it remains one of the country’s most popular desserts today. There are lots of custard-based desserts that resemble Flan, like Creme Caramel and Creme Brûlée and even Panna Cotta, and while they are all delectable, this traditional Flan is—for my money—the very best one.
Stock your pantry with sweetened condensed milk and evaporated milk, and you can make this luscious dessert whenever you want (assuming that you’re always going to have sugar, eggs, and vanilla on hand). Like anything worth waiting for, Flan will not disappoint, but it does take some time to prepare. It will be in the oven for an hour and then, once cooled, in the fridge for at least 3 hours, but that just means you can make it ahead of time! You will love the way that caramel covers the rich and velvety custard, creating the most wonderful mouthfeel and bringing its spectacular taste.
Flan’s creaminess makes it a perfect pairing with something of a different texture, like these chewy Caramel Chip Cookies or Caramel Cupcakes. After all, two desserts, especially if they both include caramel, are always better than one!
Techniques for Making the Perfect Flan
Although there are only 5 simple ingredients and the recipe instructions are simple and straightforward, there are still some very important things to do to get the perfect Flan.
Keep your eye on your caramel! That delicious delicacy can burn within seconds if you’re not careful (and then you’ll have to start all over again!). As soon as the sugar is all dissolved and turns that beautiful golden color, take it off the heat and pour it into your pan. Next, when mixing the custard ingredients together, use a whisk and mix very gently until the eggs, milk, and vanilla are just combined; to ensure the smoothest custard possible, strain this mixture through a fine sieve before pouring it over the caramel. Gently set the Flan into a large roasting pan to create your water bath: fill the pan with water halfway up to the baking dish. Why? Because the water bath (also known as a bain-marie) moderates the heat during the baking process to ensure that the Flan will cook evenly. It also prevents the custard from becoming grainy. Be sure to cool the Flan before placing it in the refrigerator to chill and set. If you have problems releasing it when you’ve inverted the Flan over the plate, just dip the bottom of the pan (gently!) into some just-boiled water, and it will loosen the caramel, and the Flan will come right out!
How to Make Ahead and Store?
Since the Flan needs to be refrigerated for at least 3 hours (but up to overnight) before serving, you can definitely make it a day ahead; sprinkle a bit of sugar over the caramel so it doesn’t stick to the plastic wrap you will use to cover it; you can store leftover flan this same way in the fridge for up to 5 days. You can also freeze Flan by wrapping it tightly in plastic wrap or placing it in an airtight container; it will last in the freezer for up to 3 months. Thaw frozen Flan in the refrigerator and eat within 2 days.
Serving Suggestions
It will come as no surprise that Flan is wonderful with coffee, like this Vanilla Spice Latte. It’s also great with Pumpkin Cream Cold Brew, and if you serve the Flan with this lovely drink, then I highly recommend you also make these Pumpkin Salted Caramel Blondies to bring all of the flavors together. Not a coffee fan? Not a problem! Flan is wonderful with tea, as well. Serving it with Homemade Russian Tea is wonderful because the citrus in this tea pairs beautifully with the Flan’s vanilla and caramel flavors, but if you want to drink something lighter and more refreshing with your Flan, try this Mint Lime Iced Tea Cooler.
Are you a fan of sweet and savory together? I do love a dessert that combines both. So sometimes, when I make this Flan, I top it with crumbled Bacon or even Candied Bacon to add a smokey, crispy, salty element to this dessert. And for a dessert that is as charming and whimsical as it is delicious while still playing off the flavors in Flan, think popcorn! Top the Flan with either Homemade Caramel Corn or Salted Caramel Popcorn for something that adds a layer of great texture and taste.
Flan Recipe
Ingredients
- 3/4 cup granulated sugar
- 4 large eggs
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F.
- In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and becomes a golden-brown caramel. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
- In a large mixing bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
- Pour the custard mixture over the caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the roasting pan with hot water to about halfway up the sides of the baking dish.
- Bake for 60 minutes or until the custard is just set and a knife inserted into the center comes out clean.
- Remove from oven and water bath, then cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
- To serve, run a knife around the edge of the flan to loosen it from the dish. Place a large plate over the baking dish and invert the flan onto the plate. The caramel sauce will flow over the flan.
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