Flan is known for its creamy texture and simple preparation, making it a popular choice for both home cooks and professional kitchens. This easy flan recipe uses a traditional water-bath method to ensure even cooking. It’s an ideal dessert for family meals, celebrations, or whenever a reliable make-ahead sweet is needed.
What Is Flan?
Flan is a baked custard dessert topped with a layer of soft caramel that turns into a sauce once unmolded. It’s popular across Europe and Latin America, with each region putting its own spin on the milk-to-egg ratio and flavorings. At its core, flan relies on gentle heat and simple ingredients to create that signature look.
Pro Tips for the Best Flan
- Strain the custard mixture to remove bubbles and any bits of egg white for an ultra-smooth result.
- Keep the oven temperature low and steady, as flan loves slow, gentle heat.
- Use hot but not boiling water for the water bath to ensure the custard sets well.
- Let the flan cool completely before unmolding so the caramel can loosen and flow properly.
Frequently Asked Questions
Why does flan need a water bath?
The water bath insulates the custard from direct oven heat, allowing it to cook gently. Without it, the edges may overcook before the center sets. This slow cooking method is what gives flan its smooth, creamy texture.
How do I know when flan is done baking?
You can remove the flan from the oven when the edges are set,t but the center is slightly soft. It will continue to firm up as it cools, so avoid waiting until it’s completely solid in the oven.
Can I make flan ahead of time?
Yes, flan is actually better when made ahead. Chilling it for several hours or overnight allows the flavors to settle. It’s a great make-ahead dessert for gatherings. Just unmold right before serving for the best presentation.
Why did my caramel harden?
Hardened caramel usually means it was cooked a bit too long or cooled too quickly in the ramekins. Don’t worry—once baked, the custard releases moisture that melts the caramel back into a sauce. This is completely normal and expected. The oven does the fixing for you.
Can I Freeze Flan?
Freezing flan can cause the custard’s delicate structure to break and turn grainy once thawed, and freezing compromises that smoothness.
How to Store Flan
Refrigeration is the better option for storing. Keep the flan covered in the refrigerator for up to 3 days. If already unmolded, cover loosely to avoid condensation pooling on top and always serve chilled or slightly cool.
Ingredients
How to Make Flan
Preheat your oven to 160°C (320°F). Whisk together eggs with sugar, vanilla extract, and salt. Then, slowly pour in the milk while whisking gently to avoid bubbles. Pass the mixture through a sieve to ensure a lump-free custard.
Preheat your oven to 160°C (320°F). Whisk together eggs with sugar, vanilla extract, and salt. Then, slowly pour in the milk while whisking gently to avoid bubbles. Pass the mixture through a sieve to ensure a lump-free custard.
Combine the sugar and water in a saucepan over medium heat. Let it cook undisturbed for about 10 minutes, until it turns a deep golden-brown.
Combine the sugar and water in a saucepan over medium heat. Let it cook undisturbed for about 10 minutes, until it turns a deep golden-brown.
Carefully pour the hot caramel into 4 ramekins and then the custard mixture over the caramel.
Carefully pour the hot caramel into 4 ramekins and then the custard mixture over the caramel.
Place the ramekins in a deep baking pan lined with a cloth. Pour hot water into the pan until it reaches about ⅔ of the ramekins’ height.
Place the ramekins in a deep baking pan lined with a cloth. Pour hot water into the pan until it reaches about ⅔ of the ramekins’ height.
Bake for 40-50 minutes and unmold when cooled.
Bake for 40-50 minutes and unmold when cooled.
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