Flan

Name: Flan
Prep time: 15 min
Total time: 2 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 1 3/4 c. heavy cream; 1 c. whole milk; 1 tsp. pure vanilla extract; Pinch of kosher salt; 1 1/2 c. (300 g.) granulated sugar, divided; 3 large eggs; 3 large egg yolks

By Lena AbrahamUpdated: Jan 2, 2024

4.4

14 Ratings

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preview for Our Best-Ever Flan Is So Good You'll Want To Lick The Plate

Ultra-creamy with a rich caramel sauce, a slice of flan just might be one of the most luxurious desserts there is. The classic baked custard often served in Latin America and Spain is a forever-favorite here at Delish—it’s a recipe we reach for again and again to wow at dinner parties and holiday dinners alike. If you’ve never attempted making this dessert homemade, no stress: We’ve got all of our top tips here to nail every aspect of this stunning dessert, from the rich and creamy custard to the simple, classic caramel. Keep reading on to become a flan pro in no time:

Mexican flan vs. Spanish flan:
Although flan recipes can vary, Mexican-style flan typically uses whole eggs, while Spanish-style flan usually only uses the egg yolks. Our recipe here leans more toward the Mexican-style flan, using whole eggs as well as vanilla extract (which Spanish-style flan sometimes excludes).

How to make the best flan:
The silky-smooth custard is undoubtedly the star of the show here. To help it reach its full potential, remove the flan from the oven when the center still has a slight jiggle. The custard will firm as it cools, so pulling it from the oven before all of the jiggle is gone is crucial. Cooling the custard completely before unmolding will ensure that the flan has set and will release cleanly from the baking dish—be patient!

All about the caramel:
Although this recipe is fairly easy, making caramel can be confusing if you haven't done it before. Here are some of our top tips:
— Wet caramel vs. dry caramel. Caramel made with water and sugar (like we did here) is called a wet caramel. Making a wet caramel is typically more manageable than a dry caramel because water keeps the sugar from crystallizing on the edges of the saucepan.
— Swirl, don't stir. Swirling the pot, rather than stirring it, guarantees that crystals won't form on your spoon or spatula and get incorporated back into the caramel.
— How to know when your caramel is done. The caramel should smell rich and a bit nutty with a deep amber color, resembling maple syrup.

Made this recipe? Let us know how it went in the comments below!

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Yields:: 8 - 10 serving(s)
Prep Time:: 15 mins
Total Time:: 2 hrs 45 mins
Cal/Serv:: 390

Ingredients

1 3/4 c.
heavy cream
1 c.
whole milk
1 tsp.
pure vanilla extract
Pinch of kosher salt
1 1/2 c.
(300 g.) granulated sugar, divided
3
large eggs
3
large egg yolks

Directions

1. Step 1Preheat oven to 350°. In a large bowl or measuring cup, whisk cream, milk, vanilla, and salt until combined.
2. Step 2In a medium saucepan over medium-high heat, cook 1 cup sugar and 1/3 cup water, gently swirling pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: Use a pastry brush dipped in water to clean inner sides of pan and avoid burning.) Working quickly, pour caramel into an 8" round cake pan. Gently lift and tilt pan to coat inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place pan in a large, deep baking dish.
3. Step 3In a large bowl, whisk eggs, egg yolks, and remaining 1/2 cup sugar until combined. Gently mix in cream mixture until just combined. Pour mixture over caramel. Pour enough hot water into baking dish to come about halfway up sides of cake pan.
4. Step 4Bake flan until just set and center slightly jiggles, 50 to 55 minutes. Transfer pan to a wire rack and let cool. If desired, refrigerate until chilled, at least 2 hours or up to overnight.
5. Step 5When ready to serve, using a small knife or offset spatula, carefully loosen edges of flan. If refrigerated, let flan sit at room temperature before inverting. Invert pan onto a plate with a shallow rim, gently shake to release flan, and remove pan.