Flan
A silky baked custard set over a layer of dark caramel that turns into a glossy sauce when the flan is unmolded. Smooth, lightly sweet and wonderfully simple.
Where it comes from
Flan is a favorite dessert in Spanish homes and restaurants, usually made with milk, eggs and sugar. Versions of it are enjoyed across Spain, Portugal and Latin America.
Explore the cuisine of Spain.
Recipe
Make Flan at home
Ingredients
- 3/4 cup (150 g) sugar for the caramel
- 3 tbsp water
- 4 large eggs
- 2 egg yolks
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) cream
- 1/2 cup (100 g) sugar
- 1 tsp vanilla extract
How it's made
- Heat the oven to 325 F (160 C).
- Cook the caramel sugar and water in a pan without stirring until amber, then pour into a 9-inch round dish and tilt to coat.
- Warm milk, cream and vanilla together until steaming.
- Whisk eggs, yolks and sugar gently without making foam, then slowly whisk in the warm milk.
- Strain the custard into the caramel-lined dish.
- Set the dish in a roasting pan and add hot water halfway up the sides.
- Bake 50 to 60 minutes until set with a slight wobble, cool, then chill at least 4 hours.
- Run a knife around the edge and invert onto a plate.
Variations
- Flan de queso: made with cream cheese.
- Coffee flan: infused with espresso.
- Coconut flan: made with coconut milk.
Cook’s tip: Strain the custard and bake in a water bath for a perfectly smooth, bubble-free texture.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.