For an extra touch of flavor, add a teaspoon of vanilla extract to the custard mixture. Ensure the sugar is completely melted and evenly colored when making the caramel to avoid a grainy texture. The damp kitchen towel in the water bath helps to regulate the temperature and prevents the flan from curdling. If the flan jiggles excessively after the baking time, bake for an additional 5-10 minutes, checking frequently.
Easy Flan
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS537
Indulge in the velvety embrace of classic flan, a symphony of creamy custard and golden caramel. This simple yet elegant dessert is guaranteed to impress with its delicate texture and rich flavor.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol205 mg
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Protein9 g
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Saturated Fat3 g
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Sodium89 mg
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Sugar50 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 9 mins Prepare the Caramel: In a heavy-bottomed saucepan over medium heat, melt 1/2 cup sugar until it transforms into a beautiful amber caramel. Watch carefully to prevent burning. (8-10 minutes)
03 Step
Recipe View 2 mins Coat the Ramekins: Immediately and carefully pour the hot caramel evenly into four oven-proof ramekins or custard cups. Tilt the cups to ensure the bottoms are uniformly coated. (2 minutes)
04 Step
Recipe View 6 mins Infuse the Custard Base: In a separate saucepan, gently bring the milk just to a simmer over medium heat. Avoid boiling. (5-7 minutes)
05 Step
Recipe View 2 mins Combine and Temper: Gradually drizzle the warm milk, a little at a time, into the beaten eggs and egg yolks, whisking constantly to prevent curdling. Once combined, stir in the remaining sugar until dissolved. (3 minutes)
06 Step
Recipe View 3 mins Assemble and Bake: Pour the custard mixture evenly into the caramel-lined ramekins. Line a roasting pan with a damp kitchen towel. Place the ramekins on the towel inside the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie). (5 minutes)
07 Step
Recipe View 1 mins Bake: Bake in the preheated oven for 40 minutes, or until the flan is set but still slightly jiggly in the center. (40 minutes)
08 Step
Recipe View 2 mins Cool and Unmold: Remove the roasting pan from the oven and allow the ramekins to cool completely in the water bath. Once cooled, refrigerate for at least 2 hours to allow the flan to firm up further. (120 minutes)
09 Step
Recipe View 3 mins Invert and Serve: To unmold, run a thin knife around the edge of each flan. Invert onto a serving plate, allowing the caramel to drizzle over the custard. Serve chilled and enjoy! (5 minutes)
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Gudrun Lakinwalker
Apr 30, 2025This recipe is a keeper! I'll be making this again and again.
August Hintzpollich
Aug 9, 2024I've made flan before, but this recipe is the best! The water bath is key to getting that silky texture.
Nettie Rempel
Aug 3, 2024Make sure to use a heavy-bottomed saucepan for the caramel to prevent burning.
Jennie Carter
Jun 12, 2024My family loved this flan! It's rich and creamy without being too heavy.
Evans Lowe
Mar 9, 2024I added a splash of vanilla extract to the custard mixture, and it was delicious!
Lyda Gleichner
Aug 24, 2023The caramel was a little tricky to get right, but with a little patience, it turned out great!
Reymundo Dubuque
Jun 21, 2023Chilling the flan overnight is essential for the best flavor and texture.
Adriana Farrell
Mar 5, 2023This recipe is so easy to follow, and the flan turned out perfectly! The caramel was a beautiful color, and the custard was so smooth.