This flan recipe will help you make a is a creamy custard dessert that will quickly become a favorite. Cream, eggs, and sugar are combined to create a caramel-flavored flan recipe you’ll devour by the spoonful. You’ll be amazed at how simple this dessert is, and how luxurious it feels to enjoy!
Easy Flan Recipe
Flan has become a favorite dessert in our household. If you are wondering what flan even tastes like, imagine a creme brulee without that crystalized top. Flan is basically a custard type dessert similar to creme brulee in texture, but it’s made by adding the caramel to the bottom of the baking dish, then adding the custard on top and baking the two together.
The custard on the bottom of this easy flan recipe melts as the flan bakes and allows this custard dessert to be unfolded by inverting it onto a platter with the caramel now being on top of the flan. Yum!
The other big difference between this easy flan recipe and crème brulee is that flan is a bit more firm (but only slightly).
This easy flan recipe also happens to be one of the best ways to use up egg yolks. If you are making a dessert that only calls for egg whites, like my lemon blueberry pavlova or hazelnut meringues, keep those yolks and use it to make this easy flan recipe (or vice versa!).
The other thing I love about this dessert is how quick it is to put together. While you do have to give it a few hours to set in the fridge before you can enjoy this luscious, silky custard, it only takes minutes to actually prepare.
Tips for Making the Best Flan Recipe
- To make the initial caramel flavor make sure to keep the sugar water mixture on low heat. If you let it get too hot, you’ll end up with dried crystals which you can’t use in the recipe.
- Line the baking sheet with towels. A kitchen towel will help keep a barrier between the baking pan and the ramekins, allowing for gentler heat to distribute throughout the flan.
- Do not overcook the flan. Overcooking it will make it turn out rubbery and eggy instead of the creamy best flan recipe you want.
- Test the flan for doneness. To make sure the flan is ready, simply thump the pan on the side. If it wobbles (similar to jello), it’s ready. If it is not ready, the thumping will cause waves of ripples.
- Unmold it just before serving. To do so, run a knife around the edge of each ramekin. Then place a small dessert plate on top of the ramekin, with the right side down. Quickly flip the plate while holding the ramekin tightly on top, and it should come right out!
How to Make this Flan Recipe
For detailed recipe instructions see the recipe card bottom of the post.
- Preheat the oven and prepare your work surface.
- Make the caramel by whisking together sugar and water over low heat. Then pour it equally into 8 ramekins.
- Boil cream and milk together then set it aside.
- Mix the eggs, sugar, and vanilla together. Add a bit of the creamy milk.
- As you whisk continually, add the rest of the milk.
- Remove the foam on the top layer, then pour the custard into each ramekin.
- Place on a baking sheet and bake, then chill for four hours.
How to Make this Flan Recipe Ahead of Time
This a great make-ahead flan recipe as it needs to be refrigerated before you serve it. You can make this up to four days in advance. Just leave it in the ramekin, then unmold right before you serve it.
Scroll to the bottom for the full recipe and with precise ingredient amounts.
Caramel Flan Recipe
Caramel Flan is a Creamy Custard Dessert that’s made of
cream eggs and sugar.
Turn your oven to 350°F. Line a baking sheet with a paper towel or just a regular kitchen towel. Boil some water in a teakettle.
To make the caramel:
In a small saucepan combine 1/3 cup sugar and 3 Tbsp water and turn the heat to medium-high. Whisk the mixture until sugar is completely dissolved. Turn the heat to low and let it cook until the caramel is amber in color
Meanwhile get your ramekins ready. Distribute the caramel evenly between the ramekins, covering the bottom completely. Set aside.
To make the flan:
Boil 1½ cups cream and 1½ cups milk together. Set it aside.
In a separate bowl, whisk 3 eggs, 3 egg yolks, and 1/2 cup sugar together for a minute or so. Add 1 tsp vanilla extract and give it another whisk. Continuing to whisk, pour a quarter of the milky liquid into the eggs and mix it well together (this is to temper the eggs so that they don’t curdle).
Whisking all the while, pour the rest of the milk into the custard, to incorporate everything together.
Using a large spoon, take off the foam off the top of the custard. Distribute the custard among the prepared ramekins.Put the ramekins into the lined baking sheet.
Put the baking sheet into the oven. Carefully pour the boiled water into the pan around the ramekins, letting the water come only halfway to the top of the ramekin.
Bake for 25-30 minutes, or until a knife inserted in the middle comes out clean.
Run a knife between the ramekin and the custard to loosen it up from the walls.Cool on a baking rack to room temperature, then cover and refrigerate for about 4 hours before serving.
Run a knife around the inside of the wall of the ramekin. Place a serving dish on top of the ramekin with the custard. In a quick motion, turn the dish together with the ramekin, upside down. Lift the ramekin to display a delicious dessert!
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