Desserts & Bakery · Free recipe
Classic Flan
A creamy caramel-topped baked custard that turns out glossy and jiggly with a pool of amber caramel over each slice.
Step 1
Heat the oven to 350 F. Have a 9-inch round cake pan or metal flan mold ready, plus a larger roasting pan for a water bath.
Step 2
Make the caramel: put 1 cup sugar in a light-colored saucepan over medium heat. Let it melt without stirring, swirling the pan occasionally, until it turns a deep amber color, about 6 to 8 minutes. Watch closely; it burns fast and turns bitter if too dark.
Step 3
Immediately and carefully pour the hot caramel into the cake pan and tilt to coat the bottom evenly. It will harden quickly. Set aside.
Step 4
In a large bowl, whisk the eggs until well blended.
Step 5
Whisk in the sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt until completely smooth.
Step 6
Pour the custard through a fine sieve into the caramel-lined pan to remove any bits for a silky texture.
Step 7
Set the cake pan inside the roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This gentle water bath prevents cracks.
Step 8
Carefully transfer to the oven and bake for 55 to 70 minutes. The flan is done when the edges are set but the center still jiggles slightly when nudged. A liquid, sloshing center needs more time.
Step 9
Remove the pan from the water bath and cool to room temperature, then refrigerate at least 4 hours or overnight to fully set.
Step 10
To unmold, run a thin knife around the edge. Place a rimmed serving plate over the pan and quickly flip it upside down.
Step 11
Lift off the pan; the caramel will flow down over the custard as a sauce. Slice and serve cold.
Tips from the test kitchen
- Chill overnight for the cleanest slices and deepest flavor.
- Use a rimmed plate to catch all the delicious caramel sauce when you unmold.
