flan recipe

An easy flan recipe made with only 5 simple ingredients! This creamy custard dessert is topped with caramel and popular in Mexico, Spain and Latin America.

Easy Flan Recipe

sugar

eggs

sweetened condensed milk

milk

vanilla extract

Preheat oven to 350°F.

Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and clump together. Keep stirring until the sugar completely melts and dissolves into a golden-brown syrup. Remove the syrup from the heat as soon as it has dissolves as it can burn.

Working quickly, carefully pour the caramel into a 7-inch round pan or a special flan pan (flanera) as shown in the photos in the blog post. Pour the caramel evenly into the bottom of the pan so the entire bottom is coated. If you need to, use an oven mitt or potholders to move the pan from side to side to get the caramel evenly distributed. If the caramel hardens too quickly, you can carefully reheat the pan by placing it directly on the stove or on the skillet for a few seconds.

Set the caramel-coated pan aside to cool and harden.

In a large mixing bowl, add the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk together until everything is fully combined, but try not to overwhisk so that there aren&#x27;t too many air bubbles in the mixture.

Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid (if using a flanera) or tightly with aluminum foil.

Place the flan pan in a large baking dish and pour enough water in the dish until it reaches about halfway up the pan. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.

Carefully remove the dish from the oven, and then lift the flan pan out of the water bath. Remove the lid or aluminum foil and let it cool to room temperature. The flan may still be a little jiggly, but that&#x27;s okay - it will continue to cook with the residual heat.

Once it&#x27;s cooled, cover with the lid or aluminum foil and refrigerate for 4 hours or overnight.

To serve, remove the lid or aluminum foil and slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, grab a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate, ready to enjoy!

Carefully lift the flan pan up. The flan should be on the plate - if it&#x27;s not, place the pan back down and let it sit for a few minutes. Don&#x27;t freak out! It will loosen up and slide out. You could try tapping the sides of the pan a bit or even giving the sides a squeeze.

Slice the flan and serve with the rich caramel sauce!

Do you know that making Spanish Flan is an easy process and requires just 4 ingredients? This is an original Spanish Flan recipe and is fully translated into English and calculated in cups and grams. Intense vanilla taste!

Spanish Flan Recipe

white sugar ((300 grams))

full-fat milk ((480 milliliters))

vanilla vanilla

Preheat oven to 350°F (175°C). Place six 1-cup-sized ramekins in a 9x13" (23x33cm) baking dish. Fill up with warm water (directly from the tap is fine) until the ramekins stand about 1/4 - 1/2 in water. Set aside.

In a medium saucepan over medium-low heat, cook 1 cup (200g) sugar until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly and be careful not to cook it too long. The sugar burns very quickly. Immediately spoon into warmed ramekins equally. If the sugar gets to firm while spooning into the ramekins, place back on the heat in-between for a few seconds to liquefy again. Let stand until you are done with the filling.

Meanwhile, in a large mixing bowl with a handheld or stand mixer fitted with a whisk attachment, whisk eggs and the remaining 1/2 cup (100g) sugar on medium-high speed until creamy for about 2-3 minutes. Add milk and vanilla* and stir to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide into six 1-cup-sized ramekins equally. Cover each ramekin&nbsp;with aluminum foil separately&nbsp;and seal tightly. Bake for about 60-70 minutes (I&nbsp;baked mine exactly 65 minutes). The flan should wobble like a pudding or jelly when move. Check consistency&nbsp;after 60 minutes by looking under the foil of one ramekin. If it is not done after 60 minutes, check back every few minutes. Don't overbake. Then remove from water bath and let cool to room temperature. Chill 4 hours in the fridge.&nbsp;

Before serving, run a knife around the sides where the flan is touching the ramekins. Flip over the ramekins onto plates. (Watch the video &nbsp;- 26 sec. - to see how I did it). The sugar syrup will run over the flan like a sauce. Don't scrape out the remaining hard sugar from the ramekins. For easier cleaning, fill ramekins with hot water from the tap and let stand until the hard sugar crust dissolved. Store leftovers in the ramekins in the fridge up to one day.

Do you know that making Spanish Flan is an easy process and requires just 4 ingredients? This is an original Spanish Flan recipe and is fully translated into English and calculated in cups and grams. Intense vanilla taste!

RECIPE: https://www.alsothecrumbsplease.com/spanish-flan-recipe/

Call it flan, creme caramel or caramel custard, it's a worldwide favorite

Creme Caramel

water

whole milk NO SUBSTITUTES

heavy cream

salt

vanilla

Preheat oven to 325F/160C. Place 8 6 oz/17 7ml custard cups in a large roasting pan. Set aside.

To make the caramel, place the sugar and water in a small heavy saucepan. Heat over medium-high heat, swirling pan to dissolve the sugar. The liquid will appear clear when the sugar is dissolved. It is very important that you do NOT stir this so resist the temptation. Once the syrup begins to boil, place a lid on the pan. This will cause condensation that will "wash" the sides of the pan and prevent the sugar crystalizing. Remove the cover after a minute or 2, then let it boil until it's a dark amber syrup.

Divide the caramel evenly in each custard cup. Rotate each cup so the syrup coats up the sides. Keep doing this with each cup until the syrup no longer moves.

To make the custard--Combine the milk, cream, sugar and salt in a large saucepan. Bring to a simmer over medium-high heat, stirring occasionally and making sure sugar is dissolved. Remove the pan from the heat.

Whisk the whole eggs, egg yolks and vanilla in a large bowl. Gradually add the hot milk mixture whilst whisking. Do this slowly or else you'll scramble the eggs. Strain the mixture through a strainer so there are no bits of egg (there will be) in the custard.

Distribute the custard mixture evenly between the custard cups.

Now boil a kettle of water and pour the water in the baking dish around the custard cups--be careful not to get any water in the custard cups. NOTE--this is easier if you put the roasting pan with the custard cups in the oven first then carefully pour the water in.

Bake for 30-35 minutes or until the edges are set but the middle still has a little wiggle in it.

Remove the custard cups to a rack to cool completely. Cover with plastic wrap and place in the refrigerator for at least 12 hours or up to 3 days.

To unmold, run a small knife around the the edge of each custard cup to loosen the custard, then invert onto a serving place. Shake the cup a little if it doesn't release.

This Classic Flan is sillky smooth and utterly delicious and sweet. This custard topped with a runny caramel is a Spanish and Latin American favorite.

Classic Flan Recipe

kosher salt

evaporated milk

vanilla paste

Preheat your oven to 325 degrees F.

Prepare a water bath of some kind. You can make this flan in a variety of vessels. You can use a 8-inch cake pan, 9-inch cake pan or (six) 3-inch ramekins. I used a 9-inch cake pan and a turkey roasting pan.

To Prep:

In a blender, add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk and/or vanilla. Blend until very smooth, about 30 seconds. You don’t want to get it too frothy so try to avoid over blending. If you do over blend it, let it settle a bit so the bubbles can disappear. Set aside.

In a medium saucepan, set over medium-low heat, add the sugar and water. Cook on medium-low heat until the sugar has dissolved into the water completely. Then, turn the heat to high and allow to cook for about 5 full minutes, until the cooked sugar goes from clear to light golden brown. At this point, lower the heat slightly and keep cooking until it turns a golden brown.

Immediately pour it into the baking pan and twist it around until it’s in an even layer on the bottom.

Give the custard base a stir, just to make sure it’s still all combined. Pour it on top of the solid caramel. Cover with foil tightly. Transfer the flan to the water bath and fill up the water bath with water from a kettle.

Cook for 35 to 40 minutes, until slightly jiggly but still firm. Carefully remove it (it&#x27;ll be hot!) from the oven and set aside.

Allow to cool on the counter for about 30 minutes and then transfer to the fridge to chill for at least 4 hours or overnight.

When ready to serve, run a knife around the edge and then invert onto a large plate. Smack the top of the pan to loosen the flan and then lift up the cake pan. Slice it up and serve.

To Make the Custard Base:

Flan is a creamy, caramel-topped Spanish and Latin dessert. Eggs, condensed milk, evaporated milk, cream, and vanilla form a smooth custard.

Flan Recipe

condensed milk (preferably la lechera)

evaporated milk (preferably Carnation brand)

heavy whipping cream

Tbsp vanilla extract (preferably Mexican Vanilla Extract)

eggs (room temperature)

tsp fine sea salt

Prep - Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan so it’s ready to transfer melted sugar.

Make the Caramel - In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once you see it start to turn golden then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.

Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.

Make the Custard - In a blender add condensed milk, evaporated milk, heavy cream, vanilla,  eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up the bubbles and foam.

Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).

Make the Water Bath - Set the cake pan inside of a large roasting pan then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.

Bake at 350 for 70-80 minutes. When it&#39;s done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.

To Serve - Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.

You&#039;ll love this silky latin custard topped with an incredible and easy caramel.

Flan

oz cream cheese (1 package, room temperature)

oz evaporated milk (1 can)

oz sweetened condensed milk (1 can)

tbsp vanilla extract (10 milliliters)

Preheat oven to 325F. Add the sugar to a large pan then drizzle the water over it. Place over medium-high heat and use a pastry brush to wash the side down. Leave undisturbed for about 10 minutes or until the sugar takes on a golden color then immediately pour into your round baking pan. Tilt and turn the pan to spread the caramel out to the edge then set aside to cool and harden while you make the custard.

For the Caramel

Beat the room temperature cream cheese in a large bowl then add the eggs one at a time while mixing. Scrape the bowl down and beat until smooth with no lumps.

Pour in the evaporated and condensed milks and the vanilla extract then mix to combine and pour into the pan with your caramel.

Place the pan in a large roasting dish and fill with an inch of hot water then place in the center rack of your oven. Bake for about 50 minutes or until the center is just set. It will wobble slightly when you jiggle the pan but continue to set as it cools.

Allow to cool to room temperature before serving. You can chill the custard if preferred as well. Run a small sharp knife around the edge of the pan then place a serving dish upside down on top and invert. Remove the pan and serve. If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting onto a plate.

For the Custard

Rich and silky flan (créme caramel) has a creamy vanilla custard topped with an amazing caramel. This popular latin dessert is beyond easy to make and the perfect finish to any meal.

RECIPE: https://preppykitchen.com/flan/

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This Parisian-style flan dessert is a recipe that'll whisk you away to France!

Parisian Flan (French Custard Pie)

(750 ml) milk

(250 ml) sugar

vanilla bean,

(90 ml) cornstarch

(250 ml) 35% cream

(375 ml) unbleached all-purpose flour

(15 ml) sugar

(1 ml) salt

(180 ml) cold unsalted butter, diced

(60 ml) milk

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a saucepan, bring milk, sugar, vanilla bean and seeds to a boil. Remove from heat, cover and let steep for 10 minutes.

In a bowl, dissolve cornstarch in cream with a whisk. Add egg yolks and whole egg. Slowly incorporate into infused milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, taking care to scrape the bottom of the pan, until mixture thickens and coats the back of a spoon. Remove from heat and strain. Cover with plastic wrap directly on cream and let cool in the refrigerator or over an ice water bath. Set aside.

In a food processor, combine flour, sugar and salt. Add butter and pulse a few seconds at a time until it is the size of peas. Add milk and egg yolk and pulse until a ball begins to form. Shape into a disc with your hands.

On a floured work surface, roll out pastry and line a 20 cm (8 inch) in diameter and 6-cm (2 ½-inch) deep springform pan. Press firmly. Place in the freezer for 15 minutes or 30 minutes in the refrigerator.

With the rack in the lowest position, preheat the oven to 200 °C (400 °F).

Pour cooled custard into crust. Cut off excess dough to ½ cm (¼ inch) of the custard level. Place on a baking sheet and bake for about 40 to 45 minutes or until custard is only slightly wobbly. Set the oven to broil and caramelize for about 5 minutes or until surface of custard is partially burnt. Remove from oven. Let cool and refrigerate for 6 hours. Unmould.

Crust

BONJOUR 
je suis super contente je l'ai réussie pour la première fois j 'ai bien respecter les doses bref et sa correspond bien a la photo j'ai triché j ai mis une pate feuilleté acheté mais rien a changer c 'est un délice merci.
bonne journée

Puis-je utiliser de la crème à fouetter pour le flan ?

Puis-je utiliser de la crème à fouetter ?

The parisian flan came out exactly like the ones I have in France ...perfect,thanks for the  recipe...

Bonjour ,
Je l'ai fait déjà une fois , ma petite fille c'est régalée, ainsi que des amies. Je le recommence pour la fêtes des grand-mères. Bon j'espère qu'il sera bon aussi.

Un flan très bon mais je n sais pas obtenu la texture rechercher, j’ai l habitude de manger des  flans de boulangerie qui sont moins crémeux et plus ferme plus gélatineux.
J’ai respecter toutes les étapes je ne sais pas où est le manque. Le goût était là mais pas la texture

Super bien réussi! Je l'ai fait pour la première fois et ma famille a adoré! Très facile à faire également

J’ai fait cette recette parce qu’après une amygdalectomie, je cherchais une recette froide, qui contient plus de protéines que le Jello. Ce flan est un pure délice, un morceau de paradis en bouche! J’ai omis volontairement la croûte, et fait cuire dans des ramequins, en utilisant le principe de cuisson de bain-marie de Ricardo.

Comme en France :) Vraiment très bon, une super recette !
Par contre, peut être dû a mon four, la pate au milieu n'était pas cuite comme il fallait (35 min, Electrique, chal tournante, 375 deg C: deja grillé sur le dessus).

Est-ce que le pourcentage de matières grasses du lait a un impact sur la recette? 1% 2% ou peu importe...

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

Melty chunks of cinnamon apples meet salted caramel and a creamy vanilla custard in this plant-based, gluten-free dessert! Just 8-ingredient, easy, and delicious!

Apple Caramel Flan (Vegan / Gluten-Free)

white sugar

butter

apples

cinnamon

almond milk

maple syrup

tbsp sugar

cornstarch

tsp vanilla extract

Place an 8x4-inch loaf pan on a trivet or cutting board. We will transfer very hot caramel into the loaf, so make sure it&#39;s not placed directly on your kitchen counter.

Add the sugar, water, and salt to a medium saucepan. Heat over medium heat for 3-5 minutes. The sugar will melt and start to bubble, do not stir. Keep heating until it gets a golden brown color. At this point, you can stir using a wooden spatula. Once you get a nice caramel color, immediately remove it from the heat and pour it into the loaf pan. Tilt the pan to spread the caramel evenly in the bottom.

Set aside and let cool for at least 10 minutes. The caramel will harden. In the meantime, prepare the apples and custard.

Salted Caramel

Heat the butter in a large non-stick skillet over medium heat. Once melted, add the diced apples and sauté for 5-7 minutes, or until tender. Do not overcook, you don&#39;t want to turn the apples into a purée. Once tender, remove from heat.

Apples

Preheat oven to 350°F (175°C).

Add the almond milk, maple syrup, sugar, cornstarch, and vanilla extract to a medium-size saucepan. Whisk to dissolve the cornstarch.

Heat over medium, whisking constantly until it thickens, about 5 minutes. The custard will become very thick, that is normal. Remove from heat and stir in the sautéed apples. Be gentle when stirring. You don&#39;t want to mash the apples.

Transfer the custard and apples to the prepared loaf, on top of the caramel. Use a spatula to smooth the top. Cover the loaf pan with foil and place in a deep baking dish. Add about 2 cups of water to the baking dish to make a bain-marie (water bath). The loaf pan should not be fully immersed, just about 1-inch deep.

Bake for 40 minutes. Remove from the oven and let cool completely before transferring to the refrigerator. Chill for at least 4 hours before serving.

To serve, cover the loaf pan with a plate and flip it so the flan is upside down. The caramel syrup will coat the flan.

This apple caramel flan will keep for up to 3 days in the refrigerator. After that it tends to lose its creaminess.

Vanilla Custard

Flan is an amazing dessert. Vegan will be a new taste. Thank you for sharing.

Adoro doces com maça e logo este maravilhoso flan me agrada.
Já guardei a receita para fazer no fim de semana
Adoro suas receitas.

Today we’re making my mom’s Puerto Rican Flan recipe. This classic dessert consists of a lusciously creamy custard filling topped with homemade caramel. It's both impressive to share and surprisingly easy to make!

Classic Puerto Rican Flan Recipe

(12 ounces) can evaporated milk

white granulated sugar

Make the caramel

Pour sugar into a pan and melt over medium low heat. Watch closely and mix occasionally to ensure the sugar melts evenly (can take up to 30 minutes). 

Pour the caramel into baking dish/es. Once sugar has melted and turns a light golden color, carefully pour the caramel into an oven safe baking dish or ramekins. Tilt the dish/es around to evenly distribute the caramel before setting aside.

Make the custard filling

Add all remaining ingredients to a blender and blend until velvety smooth. Pour mixture into baking dish/es over caramel. 

Bake in a water bath

Place the baking dish/es inside another, larger oven safe dish with a layer of hot water to create a water bath. Bake at 350° F for 60-80 minutes, or until the center looks jiggly (think jello) but no longer liquid. Remove the flan from the oven and allow time to cool. 

Loosen &amp; flip the flan

Using a spatula or knife, loosen the edges around the flan and baking dish/es. Grab a platter to serve on and place it over the baking dish. Carefully flip the flan onto the platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!

Where is the coconut flan recipe? Do you have a cream cheese flan, or coconut cream cheese flan recipe?

Outstanding! Super easy! I boiled the water for the bath prior to putting it in the oven.  The whole thing was just perfect. I also used a cast iron skillet to melt the sugar it took a.long time to melt, at least a 1/2 hr. Will make this again and again thank you for a fantastic recipe! I can’t wait to try out the coconut flan.

Flancocho instead of flancho 😉
 it's a delicious recipe, thanks for sharing.

Awesome recipe and super easy to make! Best of all, IT TASTES AMAZING!! 😋 I love flan, and your recipe is the first one I’ve tried! No need to find another because this is fantastic! I’m even sharing your recipe with a great friend of mine who is from Puerto Rico and loves making flan! Thanks so much! Now all I have to do is watch my waist line! 😂

I made this the  first time for a friend who is from Puerto Rico.  It turned out beautiful.  So proud and  thankful..

My wife made this for me and it is the best flan I've ever had

Hi! I wanted to try making this but i'm a little bit confused on what type of milk i'm supposed to use... Is any type of milk okay or should it be a specific percentage?

Hello!!! Is it possible to make it as if it was a cake instead of separate ones? To combine all the ingredients just in a bigger bowl, would it work? Do I leave it in the oven for the same amount?.

i never made fan before but i have been promising my boyfriend i would make him some. i found your recipe and it seemed like the best one when i searched for recipes. 
OMG was this easy and delicious. My boyfriend loved this! thank you for sharing this delicious recipe. will definitely be doing it again.

Everyone I’ve cooked this flan for is obsessed!!!

He said he feels like he's in PR and he loved the fluffiness in the center. He didn't believe it.

Hi!

Tried this recipe and it came out very good except my caramel came out very hard and sat on top when I flipped it. Where did I go wrong?

It might be user error but when I mixed the sugar and water together until the sugar melted as instructed, I end up up boiling the water out of the mixture instead, leaving the sugar to burn and harden in my pan. I ended up doing the tried and true method of just melting the sugar in a pan without water and got the caramel sauce I was looking for. Overall the flan came out amazing and will be using this recipe again!

“Prep time 30 minutes” is what made me turn to this recipe over making a cheesecake for Easter. However, that’s totally wrong. I sat over my stove for 30+ minutes waiting for the sugar to caramelize. These reviews must have been bought because there is no way no one mentioned this.

Hi Salina, I want to make your recipe today and serve tomorrow so I will flip tomorrow.  Where shall I keep the flan until tomorrow, in the fridge?  I feel if I refrigerate then when I flip it tomorrow the caramel won’t run down because will be cold.

My mom is Puerto Rican and use to make flan. I helped her make and know what ingredients to use. But, I didn't know the ratios. However, I remember her just egg yolks. I don't recall her adding water to the caramel either. Is this a different version? I love flan!

https://www.youtube.com/watch?v=LTkE7ThQtJA

Today we’re making my mom’s Puerto Rican flan recipe. This classic dessert consists of a lusciously creamy custard filling topped with homemade caramel. 

Get the recipe here: https://salimaskitchen.com/puerto-rican-flan-recipe/

Ingredients:
1 (12oz) can evaporated milk

1 cup milk

½ tbsp vanilla extract 

A pinch of salt 

5 eggs

1 + ½ cup white granulated sugar

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The most viewed flan recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine