Perfect Flan (Only 5 Ingredients!)

Perfect flan is that silky, caramel-topped custard that looks fancy but comes together with just five simple ingredients you probably have in your kitchen. I started making this after a trip to Mexico where I had the best flan of my life at a tiny family restaurant. The owner told me her secret was patience, don’t rush the caramel or the baking.

This recipe delivers that same creamy, wobbling perfection with a glossy caramel sauce that pools around each slice. It’s my go-to dessert when I want something impressive without the fuss.

Ingredients

For the caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the flan:

• 1 (14-ounce) can sweetened condensed milk
• 1 cup heavy cream
• 5 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract

How to Make Flan

1. Preheat your oven to 325°F and place a 9-inch round cake pan or flan mold inside a larger roasting pan.
2. Combine the sugar and water in a medium saucepan over medium heat, swirling occasionally (don’t stir) until the sugar dissolves and turns a deep amber color, about 8-10 minutes.
3. Immediately pour the hot caramel into your flan pan, tilting quickly to coat the bottom evenly before it hardens.
4. Whisk together the sweetened condensed milk, heavy cream, eggs, egg yolks, and vanilla extract in a large bowl until smooth and well combined.
5. Strain the custard mixture through a fine-mesh sieve directly into the caramel-lined pan to remove any lumps.
6. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan, creating a water bath.
7. Bake for 50-60 minutes until the flan is set around the edges but still slightly jiggly in the center when gently shaken.
8. Remove from the water bath and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Run a thin knife around the edges, place a serving plate on top, and flip quickly to unmold, the caramel will cascade over the flan.

Storage and Make-Ahead Tips

Flan actually gets better after sitting in the fridge overnight. The custard firms up perfectly and the caramel sauce soaks into every bite. You can make this up to three days ahead, which makes it perfect for dinner parties when you don’t want to be stuck in the kitchen while guests arrive.

Keep it covered in the pan until you’re ready to serve. Once unmolded, flan will stay fresh for about 5-6 hours at room temperature, though I prefer serving it chilled. The contrast between the cold, creamy custard and the sweet caramel is unbeatable.

Caramel Troubleshooting

Getting the caramel right is the trickiest part, but it’s totally doable. Watch it carefully once it starts turning golden, it goes from perfect to burnt in seconds. If your caramel crystallizes and turns grainy, you probably stirred it. Next time, just swirl the pan instead.

Some people add a squeeze of lemon juice to prevent crystallization, but I’ve found that keeping your pan clean and not stirring works just fine. If the caramel hardens before you can tilt the pan, don’t panic. It’ll melt during baking and still taste amazing.

Texture Secrets

The water bath isn’t optional, it’s what gives flan that signature smooth, crack-free texture. Without it, you’ll end up with something closer to sweet scrambled eggs. Make sure the water is hot when you add it, and don’t let it bubble vigorously during baking.

Straining the custard removes any bits of cooked egg or unmixed condensed milk. This one step makes the difference between a good flan and a restaurant-quality one. It takes 30 seconds and ensures every bite is silky smooth.

Flavor Variations

Once you’ve mastered the classic version, it’s easy to play around. A tablespoon of espresso powder mixed into the custard gives you café flan. Coconut milk instead of heavy cream creates a tropical twist that’s lighter but still rich.

I’ve also stirred in a bit of dulce de leche for extra caramel flavor, or added orange zest for brightness. The base recipe is forgiving enough to handle these tweaks without losing that essential creamy texture.

Notes

• Don’t skip the water bath, it prevents cracking and ensures even cooking
• The flan is done when the edges are set but the center still wobbles slightly; it continues cooking as it cools
• If you don’t have a roasting pan, any large baking dish that fits your flan pan will work
• Room temperature eggs mix more smoothly into the custard
• Make sure your caramel is a true amber color for the best flavor, too light and it’ll be bland, too dark and it tastes bitter
• This recipe easily doubles if you’re using a larger pan; just increase baking time by 15-20 minutes

Your Questions Answered

Can I use a different pan size? Absolutely. Individual ramekins work great and bake in about 30-35 minutes. A larger pan means longer baking time, just watch for that slight jiggle in the center to know it’s done.

Why is my flan full of bubbles? You either whisked too vigorously or baked at too high a temperature. Mix gently and keep that oven at 325°F. The low, slow bake is what creates the smooth texture.

How do I know when the caramel is ready? It should be the color of an old penny, a deep amber that’s almost copper. You’ll smell a nutty, toasted sugar aroma. Once it reaches that color, work quickly because it can burn fast.

Can I make this without sweetened condensed milk? Not really, the condensed milk is what gives flan its signature texture and sweetness. Regular milk with added sugar won’t have the same body or richness.

What if my flan won’t come out of the pan? Let it sit at room temperature for 10 minutes after flipping. The warmth helps release it. You can also dip the bottom of the pan in hot water for 30 seconds to loosen the caramel.

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