Classic Flan
Classic flan is more than just dessert — it’s a cultural staple found in Dominican homes and across Latin American, Caribbean, and even European kitchens, where its silky custard and golden caramel have become a symbol of celebration and comfort.
Table of Contents
Ingredients
For the Caramel
1 cup granulated sugar
½ cup water
For the Flan
1 can evaporated milk
1 can sweetened condensed milk
4 large eggs
1 tsp vanilla extract
Step-by-Step Instructions
1. Make the Caramel
In a pan over high heat, add the sugar and water. Stir to combine until the sugar breaks down. After about 4 minutes, the mixture will begin to bubble and thicken into a simple syrup. After another 3–4 minutes, it will start to darken into an amber color.
2. Set the Caramel
Once the caramel reaches a deep amber color, quickly remove it from the heat and carefully pour it into your flan pan. Swivel the pan to coat the bottom evenly. Set aside to cool and harden.
3. Blend the Custard
In a blender, add the evaporated milk, sweetened condensed milk, eggs, and vanilla. Blend on high for 1 minute until fully combined.
4. Strain and Pour
Pass the flan mixture through a strainer directly into the caramel-lined pan.
5. Bake in a Water Bath
Place the flan pan into a larger baking dish. Pour water into the baking dish until it reaches halfway up the sides of the flan pan. Bake at 350°F for 1 hour and 10 minutes.
6. Chill
Remove the flan from the water bath and refrigerate overnight, or for at least 6 hours.
7. Release the Flan
The next day, run a knife around the edges of the flan to help release it. If there is a dark layer on top, don’t worry — it forms during baking and peels off easily.
8. Flip and Serve
Place a large plate over the pan and quickly flip. Gently lift the pan off. Keep the pan nearby and place it back over the flan until ready to serve so the caramel continues to drip.
Notes from My Kitchen
Don’t rush the caramel, that color is where the flavor comes from.
Straining gives you that smooth, creamy texture.
Let it chill fully, that’s what sets everything perfectly.
That caramel on top is liquid gold, let it drip.
