Growing up, flan was more than just a dessert in my family—it was a tradition. Every weekend, my mother would gather us in the kitchen, and each of us was assigned a small task. One would whisk the eggs, another would stir the milk, and someone else (usually the bravest) would handle the bubbling caramel. The rich, sweet aroma would fill the house, making it impossible to wait for the final reveal.

When the flan was ready, we’d gather around the table, eagerly watching as my father carefully flipped the dish to unveil the golden caramel topping. It wasn’t just the taste—silky, sweet, and slightly smoky—that made flan special, but the way it brought us together. It was a dessert we shared during celebrations, quiet evenings, and moments we wanted to make special.

To this day, flan is the taste of home for me, and I hope this recipe brings the same warmth and joy to your family as it does to mine.

What Is Flan?

Flan is a creamy, baked custard dessert topped with a luscious caramel sauce. Originating in countries with Spanish influence—such as Mexico, parts of Central and South America, the Philippines, and beyond—flan has many delicious regional variations.

The custard is typically made with eggs and dairy, often incorporating sweetened condensed milk along with evaporated milk, whole milk, heavy cream, or even coconut milk, depending on the recipe. My version uses only heavy cream to achieve a rich, velvety texture without an overly milky flavor.

The caramel sauce is made from melted sugar, with a touch of water added to help dissolve the sugar before cooking. Once it turns a deep amber, the caramel is poured into the bottom of a cake pan, forming a glossy base for the custard. The flan is then baked gently in a water bath to ensure a silky, smooth texture, chilled in the fridge, and served cold.

The grand finale never fails to impress: flipping the flan onto a serving plate. The golden caramel cascades over the top, creating a stunning, mirror-like glaze that’s guaranteed to earn a round of applause.

Ingredients

For the Caramel Sauce:

• 1/2 cup granulated sugar
• 2 tablespoons water

For the Custard:

• 4 large egg yolks
• 1 whole large egg
• 1 (14-ounce) can sweetened condensed milk
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the Oven and Prepare the Water Bath:

• Preheat your oven to 300°F (150°C) and position the rack in the center.
• Bring about 5 cups (40 ounces) of water to a boil. This will be used for the water bath while baking the flan.

2. Make the Caramel Sauce:

• Combine 2 tablespoons of water and 1/2 cup of sugar in a small saucepan. Swirl gently to moisten the sugar evenly.
• Heat the mixture over medium heat without stirring. Allow it to bubble and transform from pale to amber and then to dark amber, a process that takes about 4–6 minutes. The caramel should be smooth and glossy.

Tip: If the caramel crystallizes or turns grainy, discard it and start over—there’s no way to fix it.

• Prepare an 8×2-inch round cake pan and a kitchen towel. Pour the hot caramel into the pan, and carefully swirl to coat the bottom evenly. Use the kitchen towel to hold the pan, as molten sugar is extremely hot. Set aside to cool.

Note: If using a 9-inch cake pan, reduce baking time to about 1 hour and 10 minutes.

3. Make the Custard:

• In a medium bowl or a 4-cup measuring cup, whisk together 4 large egg yolks, 1 whole egg, and the sweetened condensed milk until smooth.
• Stir in the heavy cream, vanilla extract, and salt, mixing gently to avoid creating too many bubbles.

4. Assemble and Prepare the Water Bath:

• Strain the custard through a fine mesh sieve directly over the caramel in the cake pan. This step ensures a smooth custard.
• Place the cake pan inside a larger oven-safe dish, such as a roasting pan or baking dish.
• Carefully pour the boiling water into the larger dish until it reaches halfway up the sides of the cake pan.

5. Bake the Flan:

• Bake the flan for about 1 hour and 20 minutes, or until the top is set and slightly jiggly when the pan is gently nudged.

6. Cool and Chill:

• Remove the cake pan from the water bath using a kitchen towel and allow it to cool on the counter for about 1 hour.
• Cover the pan tightly with plastic wrap, ensuring it doesn’t touch the surface of the flan. Chill in the refrigerator for at least 6 hours or overnight.

7. Serve the Flan:

• To serve, run a small knife around the edges of the flan to loosen it.
• Place a large plate with a rim upside down over the pan. In one quick motion, flip the pan and plate together. Gently tap the bottom of the pan to release the flan onto the plate.
• Lift the pan carefully, and admire the glossy caramel topping.

Tip: If any caramel sticks to the pan, soak it in water for easy cleanup.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.

Enjoy your creamy, caramel-topped masterpiece! 🍮