Silky smooth caramel custard with a golden caramel sauce
Classic Flan (Creme Caramel)
Prep Time
15 min
Cook Time
55 min
Total Time
9 hr
Servings
8
1 flan (9-inch round)
Difficulty
Medium
Cost
Budget
$
Classic Flan (Creme Caramel)
Silky smooth caramel custard with a golden caramel sauce
★4.7(15)
A silky-smooth vanilla custard baked over a layer of golden caramel that becomes a luscious sauce when unmolded. A beloved Latin and French classic.
15m
Prep Time
55m
Cook Time
540m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Flan is one of the world's most beloved desserts for good reason. When you unmold it onto a plate, the golden caramel pools around the edges of a trembling, silky custard — it is a visual and textural marvel. Every spoonful is cool, smooth, and drenched in bittersweet caramel.
This recipe uses whole eggs and condensed milk for a custard that is rich and creamy with a hint of caramel sweetness. The dry caramel method (sugar alone without water) is faster and produces a more deeply flavored, slightly bitter caramel that perfectly counterpoints the sweet custard.
Flan is the ultimate make-ahead dessert. It needs to chill overnight, which means your dessert is done before the dinner party even starts.
Ingredients
- 3/4 cup granulated sugar (caramel)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 5 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1
Make the caramel: heat sugar in a saucepan over medium heat without stirring until it melts and turns amber, about 5-7 minutes. Swirl the pan occasionally. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom.
- 2
Blend condensed milk, evaporated milk, eggs, vanilla, and salt until smooth.
- 3
Strain through a fine-mesh sieve over the caramel in the pan.
- 4
Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
- 5
Bake at 325°F (163°C) for 50-60 minutes, until the edges are set and the center jiggles slightly.
- 6
Remove from water bath and cool to room temperature. Cover and refrigerate overnight (or at least 8 hours).
- 7
To unmold, run a thin knife around the edges. Place a serving plate on top and flip quickly. The caramel will flow down as sauce.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve alongside a fresh baguette and salted butter
Substitutions
Sweetened condensed milkCream of coconut
Creates a coconut flan variation — very traditional in many Latin countries
Evaporated milkWhole milk
Slightly less creamy but works well
Vanilla extractVanilla bean paste or cinnamon stick
Cinnamon-infused flan is a popular Mexican variation
Tips & Storage
Pro Tips
Do not stir the caramel while it cooks — just swirl the pan. Stirring causes crystallization.
The flan must chill overnight for the best texture and for the caramel to fully liquefy.
If the caramel hardens before you can pour it, briefly return it to low heat.
A thin-bladed knife run around the edge helps the flan release cleanly.
Storage
Refrigerate covered for up to 5 days. Flan keeps beautifully.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 slice (1/8 flan)) · 8 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates42g
Fat8g
Fiber0g
Sugar40g
Sodium150mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why is my flan full of bubbles/holes?
- The oven temperature was too high or there were air bubbles in the custard. Always strain the custard and use a water bath.
- Why did my caramel crystallize?
- Stirring the sugar while cooking causes this. Let it melt undisturbed, only swirling the pan.
- Can I make individual flans?
- Yes. Divide among 8 ramekins and reduce baking time to 35-40 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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