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Flan is a rich, sweetcustard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
One of the most popular Latin desserts, flan is a rich, sweet custard topped with caramel sauce. It’s made with a mixture of eggs, milk, sugar, vanilla, and other flavorings, and then baked gently in a water bath until it is set but still creamy. The custard is then inverted onto a plate, revealing a layer of saucy caramel on top. Flan is almost identical to the French custard dessert crème caramel; it’s also similar to crème brûlée, only it’s a bit denser and, instead of the brittle caramel top, the caramel is liquid.
Though it looks impressive, flan is actually quite simple to make. This classic version adapted from Cook’s Illustratedis my go-to recipe. It’s prepared in a loaf pan rather than a wide cake pan, so it’s easy to unmold without breaking—and since it’s made up to four days ahead of time, it’s a wonderful dessert for company.
Table of Contents
- What You’ll Need To Make Flan
- Step-By-Step Instructions
- Frequently Asked Questions
- You May Also Like
- Video Tutorial
- Printable Recipe
- Reviews
“Restaurant quality flan without the fuss (and fear)…A definite keeper.”
What You’ll Need To Make Flan
- Sugar: Forms the caramel sauce that coats the flan, adding a rich sweetness and glossy finish.
- Eggs and Egg Yolks: Provide structure and richness to the custard, giving the flan its creamy texture.
- Sweetened Condensed Milk and Evaporated Milk: Add creaminess and sweetness to the custard base, ensuring a decadent flavor.
- Whole Milk: Contributes to the velvety texture of the flan, enhancing its richness without overwhelming the other flavors.
- Vanilla Extract: Infuses the flan with a warm, aromatic flavor, complementing the richness of the custard.
- Bourbon: Adds depth, complexity, and a subtle hint of warmth to the flan’s flavor profile.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Caramel
Stir the sugar and 1/4 cup water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil over medium-high heat, without stirring. Continue cooking until the mixture begins to turn golden.
Gently swirling the pan, continue to cook until sugar is a pale honey color.
Remove from the heat and swirl the pan until the sugar is a reddish-amber color and fragrant, 15 to 20 seconds.
Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. The water helps thin the caramel, so it doesn’t all stick to the pan after the flan bakes in the oven.
Pour the caramel into 8½ x 4½-inch loaf pan and set aside. The caramel will harden in the pan.
Step 2: Make the Custard
Whisk together the eggs and egg yolks in large bowl.
Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated.
Strain mixture through a fine-mesh strainer into a larger bowl. The strainer will catch little bits of egg that you don’t want in your flan.
Pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
Step 3: Bake
Place the loaf pan in the center of a 9×13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. (Cheesecake uses the same technique.)
Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. The custard should not be completely set when it is removed from the oven; it will continue to cook as it cools. Remove the pans from the oven. Remove the foil and leave the flan in the water bath for about one hour to cool.
Step 4: Chill and Unmold the Flan
Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.
Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If it doesn’t release immediately, let it sit inverted for a minute and it should eventually slide out. Remove the loaf pan and, using a rubber spatula, scrape the residual caramel over the flan. You won’t be able to release all of it – that’s okay. Slice the flan and spoon the sauce over the individual servings. Serve with berries, if you like.
Frequently Asked Questions
What can I do with leftover egg whites after making the flan?
Good question! Some options are my macarons, chocolate chip meringue cookies, and coconut macaroons.
Can I make flan ahead?
Sure, it will last nicely in the fridge, loosely covered with plastic wrap, for up to 4 days.
Can you suggest a substitute for whole milk in flan?
If you don’t have whole milk, you can substitute 2% milk or half-and-half, but I don’t recommend skim milk.
Can I substitute the bourbon in the recipe?
Yep, the bourbon can be substituted based on preference. You can use another type of liquor like rum or brandy to add a different flavor profile. If you prefer not to use any alcohol, just increase the vanilla by 2 teaspoons.
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Video Tutorial
- Recipe
- Comments (418)
- Add Comment
Flan
Metric Cup Measures
By Jenn Segal
Adapted from Cook’s Illustrated
Flan is a rich, sweetcustard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
Servings: 8-10
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 1 Hour 50 Minutes, plus an overnight chill in the refrigerator
Ingredients
- ⅔ cup sugar
- 2 large eggs plus 5 yolks
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
- 2 teaspoons vanilla extract
- 1 tablespoon Bourbon (see note)
- ½ teaspoon salt
Instructions
- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and ¼ cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
- Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
- Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center. (Don’t worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely -- I promise!) Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
- Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
- To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won’t be able to release all of the caramel – that’s okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 249
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 39 g
- Sugar: 39 g
- Protein: 7 g
- Sodium: 224 mg
- Cholesterol: 61 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
- Dessert
- Gluten-Free Adaptable
- Holidays
- American
- Spanish
Comments
Jenn’s flan recipe is easily the best dessert in the whole world! I’ve made this flan countless times now – and each time that a friend, colleague or neighbor tries it for the first time, the same sentence comes out of their mouths, “Wow. I think this is the best dessert I’ve EVER had.” Lawyers, businessmen, doctors, surgeons, salesmen, and retirees alike all utter this sentence! I use Woodford Reserve bourbon. I also think that it is the easiest to make for a non-cook and non-baker like me! Was reading some previous comments and just want to add that one needs to follow the recipe to a T as Jenn does not waste words.. Important to make sure the flan is still jiggly when it comes out. Jenn is a goddess! She really makes us all shine. 😀
- — Kate on May 10, 2024
- Reply
Wanted to say a big THANK YOU for this recipe- I made this for my buddy’s birthday (he loves flan) and he said it was straight up the best flan he’s ever had!
I did make a few personalized modifications- I used Kavalan Taiwanese “Scotch” instead of Bourbon, and Honwakatou Sugar (Okinawa light brown sugar) for the caramel, and added a dash of paprika and cinnamon. It turned out absolutely marvelous. So thrilled that it worked out, thank you again!
- — J Z on February 18, 2024
- Reply
I’m going to use a Mexican flan pan – looks like half a donut. How long do you think it will take to bake? I’ve used this pan before but have lost that recipe. This feels familiar. Am baking day before Super Bowl. Thank you.
- — Martha on February 8, 2024
- Reply
Hi Martha, I wish I could help but really don’t know how long the baking time will be; I’d just keep a really close eye on it — sorry I can’t be more helpful!
- — Jenn on February 8, 2024
- Reply
Hi. I left the flan in the refrigerator overnight, almost 18 hours to solidify. However, when I flipped it out, it collapsed. This is the second time I made it and same issue. What do you think the issue is? Thanks.
- — Rebecca on January 29, 2024
- Reply
That sounds so disappointing! I’m sorry you had a problem with it – did you happen to make any adjustments to the recipe? Are you confident you used sweetened condensed milk and evaporated milk?
- — Jenn on January 30, 2024
- Reply
Hi Rebecca – I’ve had this issue with flan before, and it turned out I had forgotten to boil the kettle before using it to add water to the bain marie. Did you pour *boiling* water between the dishes, or room temp figuring the oven would heat it up?
- — E on March 14, 2024
- Reply
Hello Jenn,
I wanted to know if I can divide this recipe into 2- 6″ pans
Also do you think I can steam it in an instant pot.- — Rani Lohana on January 23, 2024
- Reply
Sure, two 6-inch pans should work. Just keep in mind that the baking time will be different. And I don’t have any experience with an instant pot, so I can’t say for sure whether or not you could cook this in one – sorry!
- — Jenn on January 23, 2024
- Reply
This was the best ever. Super firm and so smooth. i omitted the water after the Carmel sauce was cooked. i used 2 tablespoons bourbon. yummy
- — Mrs.D on January 21, 2024
- Reply
See AlsoHow Long Does Flan Last?Just to clarify, I put the bourbon in the filling not the caramel sauce : )
- — Mrs.D on January 26, 2024
- Reply
Hey Jenn-
I’ve been making your Flan recipe for years and always gets rave reviews-Thank you for that.
Question- Curious….Can this be frozen? Freeze right in the pan it was made in?
(5 Stars!)- — Susie on January 11, 2024
- Reply
Hi Susie, So glad you like it! Unfortunately, I don’t think it’s a great candidate for freezing though – sorry!
- — Jenn on January 11, 2024
- Reply
I’ve been making flan for my wife from new recipes for over 20 years, …and until this recipe never got an “A”. BUT this time I received an “A+++”. My wife, who’s an expert on the subject of flan, says this is the BEST flan she had in her 60 years.
Instructions are GREAT.
Thank you :-).- — Richard on January 9, 2024
- Reply
Wow – I’m SO flattered!! 😊
- — Jenn on January 9, 2024
- Reply
Hi Jenn,
I would love to make this, but I’m a bit concerned about the caramel sauce crystallizing. It happens to me not infrequently, even when I follow the instructions very closely and use a nice sturdy All-Clad saucepan.I saw a recipe that has you add a little lemon juice to prevent this. I have made your microwave caramel sauce which includes a little lemon juice. Would you recommend this for the flan caramel sauce?
-Jane Mangelson
- — Jane Mangelson on January 6, 2024
- Reply
Hi Jane, I don’t recommend using lemon juice for the caramel. The key is to avoid stirring it while it’s cooking (gently swirl it, but don’t stir). Hope you have luck with it!
- — Jenn on January 10, 2024
- Reply
I love this recipe!!! Have made it several times and it is always terrific!!
- — Ruth Lebed on December 14, 2023
- Reply
This is one of my go-to desserts for company – it is rich but not heavy, and a crowd pleaser.
Just out of curiosity – what is the role of adding the water at the end of the caramel-making step? Most other flan recipes I’ve researched don’t require this step.
- — Holly on December 6, 2023
- Reply
Glad you and your guests have enjoyed it! The water helps thin the caramel, so it doesn’t all stick to the pan after the flan bakes in the oven. 😊
- — Jenn on December 7, 2023
- Reply
Bake at what temperature??
It says for 75-90 minutes but that’s all!
Please Fix recipe!
- — kody on December 4, 2023
- Reply
Hi Kody, The oven should be heated to 300°F/150°C. Enjoy!
- — Jenn on December 5, 2023
- Reply
Unfortunately, the whole flan fell apart after taking out of the pan.
- — Sophia on November 27, 2023
- Reply
Made it the day before I had guests over for dinner. I followed your instructions to the letter. It came out perfect and was delicious. I will be making again. I am in Canada. I used the size of the 2 tins of milk we can buy here. The size of the tin of the condensed milk is a little smaller than what the recipe calls for. I did not add any extra milk to make up the size and it worked great.
- — Kim on November 26, 2023
- Reply
Incredible taste and an amazing delight. It requires some conversion work for oz to ml for Canadian packaging and the two can sizes do not match the recipe. I used milk to make up the two volume differences and it was successful.
- — Robert Beattie on November 8, 2023
- Reply
Jenn I notice the photo shows the flan in metal loaf but video looks like ceramic. Which do you use? I’m wondering if it develops a metallic taste as it sits overnight.
Thanks,
Chris- — Chris on September 20, 2023
- Reply
Hi Chris, I had a videographer shoot some of the videos and she used a ceramic loaf pan — both ceramic and metal will work (and metal won’t leave a metallic taste). Hope you enjoy if you make it!
- — Jenn on September 25, 2023
- Reply
Made this one of the best recipe easy to follow than you are the best 👍
- — Nick on November 6, 2023
- Reply
This recipe is amazing! My family loved it, even my cousins who lived in Puerto Rico. I did not have bourbon, so I used extra vanilla. I may try using some delicious rum from Cuba next time. I served it with a garnish of whipped cream, blueberries, fresh sliced peaches, and a few sprigs of fresh mint. They were literally scraping the platter Thank you!😊
- — MJ on August 20, 2023
- Reply
I made this recipe in my new Caraway non stick load pan.. it slid out beautifully. I didn’t read the recipe fully before I made it and did not have 24 hours to let it chill. It cooled in the fridge for about 4 hours and it was still delicious. It will probably be even better tomorrow evening. I love this website – every recipe is a hit. Thank you!!
- — CJ on August 20, 2023
- Reply
This Flan was the best I’ve ever eaten. I did substitute the whole milk with Mexican Table Cream, doubled the caramel sauce, and I pulled the flan from the oven in exactly 75 minutes. I served 8 people who raved about the Flan I topped with Chantilly Cream. With the leftover caramel sauce and Chantilly Cream, I added to my morning coffee and wished I had made two pans of Flan it’s so easy to make and simply wonderful.
- — Rene Norton on June 27, 2023
- Reply
My guests loved this! All said it was the best they ever had! Thank you.
- — Lori on May 10, 2023
- Reply
This recipe…… was outstanding.!!!! I’ve always been nervous about making Flan and so for my first attempt, I thought of Once upon a Chef as Jen’s recipes never fail. Well, she came through again. – the savages (I mean the family) devoured this literally in one day!!
The only change I made was using 2% evaporated milk as that’s all I had on hand.
It was so creamy and delicious that they requested I make it again….might have to make a separate one just for moi. :). Thank you for another outstanding recipe – you are amazing!- — xena on May 4, 2023
- Reply
This is now my go to recipe when I make flan! It comes out perfectly every time and is absolutely delicious! Love it!
- — MAbe on April 2, 2023
- Reply
This flan recipe was delicious! Pretty easy, followed the recipe exactly and it turned out perfect. Enjoying the leftovers for breakfast the next morning.
- — Kathy on March 30, 2023
- Reply
So perfect, rich and dreamy. I’ve tried making this before with a different recipe that wasn’t nearly as good. Your instructions were very well written, thanks so much!
- — Debi on March 26, 2023
- Reply
This flan is delicious! A bit of work but definitely worth it.
- — MaggieV on March 15, 2023
- Reply
This is the best flan recipe I have ever made. All my friends love it and want entire loaf for themselves. It’s the only flan I will make
Thanks!!!- — Stacy on February 24, 2023
- Reply
Whew!! I was glad someone asked the oven temp! I read the recipe all the way through 3 times thinking I overlooked it! Might want to add that as it is very low temp.
Thanks for the person who asked.- — June Louise Thompson on January 27, 2023
- Reply
What temperature do I bake it at?
- — Lori Fasciano on April 3, 2023
- Reply
Hi Lori, it gets baked at 300°F/150°C. Hope you enjoy!
- — Jenn on April 4, 2023
- Reply
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