This classic or traditional flan recipe is easy to make and delicious. I love making flan for parties, because it can be make ahead.
What is Flan?
It is a very popular dessert in Latin America and Spain. It's a rich and smooth egg custard topped with a sweet caramel sauce.
This classic flan recipe is very easy to make and delicious. It can be made in individual ramekins or a large molde.
Colombians have different variations of this delicious dessert, including mango flan, pineapple flan, coffee flan and just about any flavor of flan you can imagine.
Ingredients You'll Need
The printable recipe card with exact amounts and directions to make this classic flan is below.
Sugar: You need sugar to make the caramel and more add sweetness to the flan.
Water: To dissolve the sugar and make the caramel.
Eggs: Whole eggs and egg yolks to make the base of this delicious custard. The egg yolks help to make this flan rich.
Sweet Condensed Milk: Adds more sweetness and wonderful texture and flavor.
Milk: I like to use whole milk, but you can replace it with evaporated milk.
Heavy Cream: For a rich and creamy result.
Vanilla: The Vanilla extract adds a wonderful flavor to the homemade classic flan.
How to Make the Best Flan?
- To prepare the caramel, put 1 cup of sugar in a small pot with ½ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
- Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
- Preheat the oven to 350° F.
- In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
- Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
- Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
Cooking Tips
I like to make my caramel with water and sugar, because it's easier to obtain a better result without burning it.
You can mix the flan ingredients using a blender, but I prefer an electric mixer.
To unmold it, carefully run a thin knife around the edge of the mold, cover with a serving plate, flip it over and gently remove the mold slowly and allowing the caramel run over the sides.
More Desserts
Flan de Leche Recipe (Traditional Flan)
Ingredients
- 1 cup sugar
- ½ cup water
- 5 Whole eggs
- 2 egg yolks
- 1 can sweetened condensed milk
- 1 cup whole milk
- 1 cup heavy cream
- 1 ½ tablespoon sugar
- 1 tablespoon vanilla extract
Instructions
- To prepare the caramel, put 1 cup of sugar in a small pot with ½ cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
- Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
- Preheat the oven to 350° F.
- In a medium bowl, using an electric mixer. Mix the eggs, egg yolks and 1 ½ tablespoon sugar for 2 to 3 minutes. Add the condensed milk, heavy cream, whole milk and vanilla extract and mix for 1 more minute.
- Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
- Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
Rosie Tobar
You can also swap out the whole milk for evaporated milk or coconut milk. I also use Coconut creme instead of heavy whipping cream. I add one more yolk and 1 less whole egg. Gives it a nice flavor 🙂
Jaime Martinez
Love your blogs! I was born in NY but my parents were from Colombia. I now live in San Diego with my family and use your recipes to connect my sons with their heritage. Thank you for this!!
spongebob
This tasted so scrumptious, thank you so much!
Anonymous
My name is Bill in Bradenton FL. And I love Flan, Think I'll make some , what is this container you put the liquid in?
Steph
Omg!!!!!! This dessert was super easy and taste amazing. I'm so glad I've found this page, I've made a few of the recipes and have not been disappointed. I made this for my husband who is from El Salvador and he is a big fan. We live in Australia and the desserts I'm making from this page are a big hit with family and friends.
Thank you
Goopy
Mine tasted eggy but otherwise came out great! I think less whole eggs more yolks? Not sure - texture and caramel were perfect though!