Making the Perfect Flan Every Time

Flan is a custard-based dessert topped with a layer of caramel sauce. The creamy, silk texture is achieved with the help of a water bath when baked. It should be chilled and then inverted onto a plate before serving. The great thing about flan is it only requires a few panty ingredients, making it easily achievable. Watch the caramel sauce carefully to prevent it from burning.


  • 1 cup granulated sugar
  • ¼ cup water
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 5 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract


  1. Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  2. Start the caramel sauce. Place 1 cup granulated sugar and 1/4 cup water in a small saucepan over high heat. Bring to a boil and gently swirl the pan to incorporate the sugar (avoid stirring, which can cause crystallization and result in the caramel seizing).
  3. Cook the caramel sauce. Once the mixture boils, gently swirl the pan, then reduce heat to medium and cook, swirling the pan occasionally, until the syrup turns a dark caramel color, 12 to 14 minutes.
  4. Pour the caramel into the pan. Carefully pour the caramel into an 8-inch round cake pan, swirling the pan to coat the bottom.
  5. Transfer to roasting pan. Place the pan in a large roasting pan.
  6. Prepare the flan. Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth.
  7. Pour into cake pan. Pour the flan mixture over the caramel in the cake pan.
  8. Create water bath. Place the roasting pan onto the oven rack, then carefully fill the roasting pan halfway with warm water to create a water bath, being careful not to splash any water into the flan.
  9. Bake the flan. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  10. Cool the flan. Carefully remove the roasting pan from the oven, remove the cake pan to a wire rack, and let cool at least 30 minutes.
  11. Chill the flan. Cover the pan with plastic wrap. Refrigerate at least 3 hours or overnight.
  12. Release the flan. When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan.

Source: the Kitchn

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