Caramel Flan
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
Michael and I had dinner recently at a traditional Brazilian steakhouse or churrascaria. While the open fire-roasted meat was wonderful, the South American flan we shared for dessert was hands down our favorite part of the meal.
Flan, also known as crème caramel, is a rich, sweet custard topped with caramel sauce. It’s similar to the French custard dessert, crème brûlée, only it is a bit denser and, instead of the brittle caramel top, the caramel is liquid. It’s one of those fancy desserts that looks intimidating to make, but it’s actually quite simple. The key is to bake the flan in a water bath, which regulates the temperature and evenly distributes gentle heat around the flan, ensuring that the eggs don’t curdle.
To recreate a Brazilian flan at home, I tried at least a half-dozen recipes. This classic Latin flan adapted from Cook’s Illustrated was my favorite. It’s prepared in a loaf pan rather than a wide cake pan, so it’s easy to unmold without breaking. And since it’s made up to four days ahead of time, it’s the perfect dessert for company!
How To Make Flan
To make this Latin-style flan, you’ll need three different types of milk: sweetened condensed milk, evaporated milk, and whole milk. If you don’t have whole milk, you can substitute 2% or half-and-half, but skim is not recommended. The splash of bourbon is my addition to the recipe — it adds nice depth of flavor — but if you’d like to omit it, simply increase the vanilla by two teaspoons.
Since the recipe calls for 2 whole eggs and 5 egg yolks, you’ll have lots of leftover egg whites. If you’re looking for easy and delicious ways to use them up, check out my forgotten kisses (chocolate chip meringue cookies) and coconut macaroons.
To begin, make the caramel. Stirring the sugar and 1/4 cup water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil over medium-high heat, without stirring. Continue cooking until the mixture begins to turn golden.
Gently swirling the pan, continue to cook until sugar is a pale honey color.
Remove from the heat and swirl the pan until the sugar is a reddish-amber color and fragrant, 15 to 20 seconds.
Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. The water helps thin the caramel, so it doesn’t all stick to the pan after the flan bakes in the oven.
Pour the caramel into 8½ x 4½-inch loaf pan and set aside. The caramel will harden in the pan.
Meanwhile, whisk together the eggs and egg yolks in large bowl.
Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated.
Strain mixture through a fine-mesh strainer into a larger bowl. The strainer will catch little bits of egg that you don’t want in your flan.
Pour the strained custard into the loaf pan over the caramel.
Place the loaf pan in the center of a 9×13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. (Cheesecake uses the same technique.)
Bake the flan for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. The custard should not be completely set when it is removed from the oven; it will continue to cook as it cools. Remove the pans from the oven and leave the flan in the water bath for about one hour to cool.
Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.
Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If it doesn’t release immediately, let it sit inverted for a minute and it should eventually slide out. Remove the loaf pan and, using a rubber spatula, scrape the residual caramel over the flan. You won’t be able to release all of it – that’s okay. Slice the flan and spoon the sauce over the individual servings. Serve with berries, if you like.
(Editor’s Note: This recipe was originally published in 2017 but updated in April 2019 with new photos.)
Caramel Flan
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
Ingredients
- 2/3 cup sugar
- 2 large eggs plus 5 yolks
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk)
- 2 teaspoons vanilla extract
- 1 tablespoon Bourbon (see note)
- ½ teaspoon salt
Instructions
- (This recipe should be made at least one day before serving.) Adjust a rack to the middle position and preheat the oven to 300°F.
- Stir together the sugar and 1/4 cup water in a small heavy saucepan until the sugar is completely moistened. Bring to boil over medium-high heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan, continue to cook until sugar is a honey color. Remove from the heat and swirl the pan until the sugar is reddish-amber and fragrant, 15 to 20 seconds. Carefully swirl in 2 tablespoons of warm tap water until incorporated – be careful as the mixture will bubble and steam. This whole process should take less than 10 minutes.
- Pour the caramel into an 8-1/2 x 4-1/2-inch loaf pan; do not scrape out the saucepan. (Note: The caramel will solidify when you pour it into the loaf pan. That's ok -- it will soften up again as it bakes.) Set the loaf pan aside. (To clean the hardened caramel from the saucepan, fill the pan with water and bring it to a boil.)
- Whisk the eggs and yolks in large bowl until combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven; then, using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. Bake for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. (Don’t worry that it seems undercooked. The custard will continue to cook as it cools, and the center will set completely -- I promise!) Carefully remove the pans from the oven. Remove the foil and leave the flan in the water bath for 1 hour to cool.
- Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.
- To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim (to contain the liquid caramel) on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and it should slide out. If it still doesn't come out, try running the knife around the edges again. When the flan is released, remove the loaf pan. Using rubber spatula, scrape the residual caramel onto the platter. You won’t be able to release all of the caramel – that’s okay. Slice the flan and spoon the sauce over individual portions. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)
- Note: If you would like to omit the Bourbon, replace with an additional 2 teaspoons of vanilla extract.
Nutrition Information
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- Per serving (10 servings)
- Serving size: 1 slice
- Calories: 249
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 39 g
- Sugar: 39 g
- Protein: 7 g
- Sodium: 224 mg
- Cholesterol: 61 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Reviews & Comments
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The flan is in the oven and I just started reading the reviews. In your instructions it says to cover tightly with foil before putting in the oven, but in the reviews you say NOT to use foil. Should I take the foil off?
Sorry for the confusion Tina – keep the foil (although the recipe will work fine either way).
O…..M…..G…..! My wife said this is the best flan she’s ever had and this is coming from someone who’s favorite dessert is flan, so she’s tried quite a few. I followed the recipe except for the bourbon. I didn’t have any so I just added the extra vanilla. I cooked it for 75 minutes, checked it and then added an additional 7. You have to keep checking it to make sure it doesn’t over cook. Let’s just say that it didn’t make it overnight….my wife wanted to try it. But no problems at all with getting it to slide out of the pan, it was beautiful! It was perfectly creamy and I served it with fresh strawberries from our garden. My wife said she’s going to request this every day 🙂 Thanks Jenn! You are my chef hero; I’ve literally taught myself to cook by following your blog. I also bought the cookbook and it’s wonderful!
❤️
I would like to make this flan in small ramekin (individual serves) like creme caramels- how long to cook them?
It really depends on the size of the ramekins but I’d start checking around 25 to 30 minutes.
Thank you for sharing this delicious recipe. We followed the instructions as stated, only substituting extra vanilla for liquor, and the result was a creamy flawless flan. We used raw turbinado cane sugar for the caramel and had no issues with hardening or achieving the suggested amber color. We did bake for the full 90 mins and switched off the oven leaving flan with water bath inside for another 30 minutes or so as oven temp came down. As a part Cuban family we felt the recipe was authentic and if for someone reason it cannot be considered authentic then so be it…it can at least be considered delicious.
Thank you again!
I make my flan in a cazuela. When I invert the flan and end up with some hardened caramel in the bottom of the cazuela, I just add a little water, and heat in the microwave for a minute or two. It releases the remaining caramel sauce! And I love me some extra caramel goodness. Mmm hmm. Unfortunately, you can’t do that with a metal loaf pan. Maybe you can add water and heat over the stovetop? I don’t know.
I can’t rate this recipe, as the one I have is from a New Mexico cookbook from home. It doesn’t call for any evaporated milk, just the sweetened condensed milk, and 1 cup of whole milk along with 3 eggs, 3 yolks, and almond and vanilla extracts. The almond is traditional. No salt in our recipe. But anyway, thanks for this – looks as if it’s very similar in consistency. The reason most flan are rubbery is because of the egg whites, not the canned milks so much. The omission of half the egg whites reduces the protein and keeps the flan silky and less eggy tasting.
I cooked this recipe thinking it was the same recipe I had used several times before ( busy oven recipe). I thought it cane out too overcooked, especially around the edges. The busy oven recipe is cooked at 300 degrees for the same amount of time and you cover the flan in the oven, which makes for a more evenly cooked custard. More creamy and less rubbery, like the America’s Test Kitchen recipe.
Aweful recipe – condensed and evaporated milk from cans? It has poor taste and poor texture.
I only made the caramel in this recipe. To it, I added 1 teaspoon kosher salt and 2 cups walnuts for a candied salted caramel walnut mix. It was so crunchy salty sweet. Another keeper Jenn. Thanks!
As a lover of Cuban cuisine, I’ve had the pleasure to visit some of the most authentic Cuban restaurants in and around Miami since I lived in South Florida. I’ve always loved flan and the best flan ever–before I made this recipe–was the flan I got at a small restaurant on Calle Ocho in Little Havana. I tried for years to find another restaurant whose flan lived up to that standard, but never could. This recipe is the real deal. It is, hands down, the best flan I’ve ever had.
I saw this recipe and I really wanted to try it. I’ve never made flan before and it turned out very nicely and it tasted delicious. I had a little difficulty with the carmel. I tried it twice following the directions. The first time, the carmel seized when I added the warm water. It was the right color, but turned hard as soon as I added the warm water. The second time I tried adding the warm water into the carmel earlier, which gave me the right consistency but was not the rich amber color. I didn’t give up. I tried it a third time, but I didn’t add the warm water into the carmel (even though I really wanted it to work using the water!!). I skipped that step and poured the syrup into my baking dish and continued the recipe as directed. I didn’t have an 8×4 loaf pan (my loaf pan was too big… 9×5) so I used my 6”x6” dish. It turned out great!
I love this flan!! I’ve made it many times and is now my go-the recipe. The only issue is that every time I get little air bubbles or holes on the outer sides of the flan. Do you have a trick to avoid this and get a flan as pictured with the recipe? Thanks!
Hi Lesa- Some air bubbles are completely normal so I wouldn’t worry about it too much. That said, do you strain the mixture before pouring it into the loaf pan? If for some reason you skip that step, that can help. Also, it helps to pour the flan mixture very slowly into the loaf pan so as to not create any additional air bubbles. Last, air bubbles can form on the sides if the flan is slightly overdone, so you may want to try reducing the cooking time by 5 to 10 minutes. Hope that helps!
This is the best and only flan recipe I make for the holidays. My Latin mother in law finally gave up her annual Christmas flan which we all suffered through until 2 years ago when I offered to make it with this recipe. She admitted defeat after trying this and looks forward to it every Christmas when we host. Thank you for an amazing recipe!!
Relatively easy to make. I was a bit challenged in make the Carmel base. The sugar kept clumping amid crystallizing before turning into a golden syrup ad then cooled in pan/dish before I could distribute evenly. I may try warming the pan before pouring Carmel syrup to allow time to distribute evenly. The custard was easy and to make and finished desert was both beautiful, rich with a velvety texture. I did not add bourbon nor did I add additional vanilla as some receipies left vanilla as an option being condensed milk sweetness and adds flavor to the custard. I will definitely make this again.
I made this flan this morning 12-25. It came out wonderful. I haven’t made flan in years and found this fantastic recipe online. A lot of other recipes called for cream cheese which is not a traditional ingredient in a true flan. My only flaw was when I inverted the pan over the plate to disperse, there was a little bit of the candied sugar in bottom of pan that didn’t come out. It was delicious and great texture! Thank you!
I can’t find a loaf pan the correct size. Only 9.25 x 5.25. Can this be made in this or in a round pan?
Hi Jennifer, I think a 9×5-in pan will work but it will be very short. For best results, I’d get an 8×4-in pan.
First – Jenn…… I love all your recipes, you are my go to chef for a few years. Second – I keep laughing at myself because this is my first flan – Amazed at how easy the recipe is and how easily I can mess up an easy recipe. I just made it earlier today – and my caramel was rock hard after hitting my pan, and that just didn’t sit so well with me. I start reading all the comments….I am not alone and I am guessing when I turn it over tomorrow night it won’t look like the picture above :-). ALL OK though – hubby running back to store to get me more ingredients. Otherwise it looks stunning so far! I will have 2 or more tomorrow night lol! Will let you know how it (they all) come out.
Good luck, Laura – I think it’ll be fine. Please LMK how they turn out!
I did this recipe three times and every time, it comes out great, everyone loves it.
Just waiting on my flan to get ready, although I’m sure it will be great!
Question: I love the loaf pan but what if I want to make more, for a party of 20. I could double the recipe and cook it in a square pan that’s almost as deep right? Would I have to double the cooking time as well?
Hi Rosh, To be honest, I’m not sure how well that would work without testing it first. I’d use two loaf pans to be safe. Either way, you’d need to increase the cooking time a bit.
I made this recipe last weekend and the kids loved it. I thought the flan had a great taste, but came out quite evenly dense. Cooking time was 75 mins and I didn’t think of checking since that was on the lower end. Doh! If I cooked for a shorter time, will be be softer? Should I substitute any ingredients?
Hi Lee, Yes, if you remove it just a few minutes earlier, it should be a bit softer (and not substitutions would be necessary).
just getting used to my new convection oven, which considerably shortens baking times. thoughts about the temperature setting and baking time? thanks!
Hi Deb, When using the convection setting, the rule of thumb is to reduce temp by 25°F. Hope that helps!
Hi Jen, I am planning to make the Latin flan for a party on Saturday evening. You mentioned the flan can be made ahead of time. Do you think making it Thursday night and keeping it in the refrigerator is too early? Thanks!
Should be perfectly fine for Saturday, Marianne. Enjoy!
Just two whole eggs needed besides the yolks?
Yes that’s correct, Maria. 🙂
This flan is excellent!!!
I was looking for a real traditional flan recipe because it was my first time making Flan. Using this recipe, I can say that my boyfriend and I absolutely loved it!!! I mixed in a tablespoon extra of vanilla and bourbon, for a stronger taste. I also put it in the oven at 325 degrees.
I’m going to make more for Thanksgiving!
Thank you
Scrumptious flan!
As a Spanish woman, I grew up seeing my mom make flan all the time. Unfortunately I never had an interest in the kitchen and never stopped to ask how she was making it. I also never liked flan, so I suppose that would make me doubly uninterested.
Anyhow, as a “grown-up” I’ve learned to appreciate the kitchen seeing as I’m in it everyday, most of the day.
A friend asked me if I could bring a flan to a dinner party and I immediately said “uhhh… I’ve never made one, but I’m sure I can come up with something” – as soon as I said that, I came to where I always go first, Once upon a Chef and looked up “flan” in the search. I’ve always viewed flan as a very difficult latin dessert to tackle. Boy was I relieved to find that you had a flan recipe Jenn!
So my first flan (yes, I made a “tester” flan) came out delicious… except… I made the mistake of not adding the 2 tablespoons of water to the caramelized sugar and although the whole flan came out beautiful there was no delicious caramel top. All the sugar hardened on the bottom as soon as I poured it in. When I initially poured the sugar in my pan I realized what was going to happen so I made a little more of the caramelized sugar and dumped it on top of the hardened one (half hoping it would melt it a bit and maybe mix in) and at least that created a little bit of the “sauce” for the flan. But it was obviously a big boo boo.
My second flan is in the fridge waiting for our dinner party tomorrow and I am just hoping that once I invert it it will have that caramel top.
Regardless, I already know it will taste delicious, which is what matters in the end.
I did share a piece of my “tester” flan with my very much Puerto Rican mom in law (who happens to be one of the best cooks I know) and she liked it! So it’s a winner!
Thanks Jenn for another winner!
————————————
Some subs or differences in my process of making the flan were these:
-I used an 8×8 glass pan (it’s what I had)
-I baked in the water bath at 300 for 45 minutes and then I raised the temp to 350 for another 35-40 minutes. I felt like this created a bit more of the yellow color flans are known for instead of just light cream color, which was how my first one came out. My oven is a convection oven.
-I tried using organic cane sugar to make the caramel the first time around, it did not work for me. Stick to white sugar if you’re wondering.
-DO NOT MISS THE 2 TBSP of water for the caramel! Can’t stress it enough.
-I strained my mixture twice, never realized how much “chunky” stuff eggs have until making a flan 😯.
-I used rum instead of Bourbon.
-I used all natural vanilla extract by Spice Island which is pricey (for me anyways) but worth it. It gives a very natural vanilla flavor to everything.
Hope those points can help someone! Don’t be scared of making this flan, it’s super easy and delicious!
Thank you so much! This turned out creamy and dreamy! I used half and half instead of evaborated milk as I didn’t have any.
What final temperature should the be when it is done?
Hi Lanny, I’ve never used a thermometer to test this for doneness, but I read a recipe online that indicates it should come in at about 180 degrees. Hope that helps!
I made this last night. It was in the oven from 9:00 to 10:30 pm and then I took it out to cool until 11:30 pm. Finally I placed it in the fridge overnight. I took it out this morning and carefully inverted it onto a dish. It was not fully set; i tried to slam back the pan over it but I couldn’t contain the liquid on the sides. Edges were nice and flan like but middle was more like pudding. After 10 minutes I had a tray with some solid pieces and even more pudding and syrup floating about. As an emergency measure we stuck it in the freezer hoping it would solidify more. Instead the pudding sections just got colder and spread out even more. My husband just laughed and said he won’t eat it. My nephew (age 20) picked out some solid chunks and said “dont worry it’s ugly but the taste is good”. As for me I was hoping to get a nice presentable dish. I am not sure what went wrong. I did not change any aspect of the recipe other than using vanilla liqueur instead of bourbon.
Hi Sidra, I’m so sorry you had trouble with the flan. I’ve never had a problem with this recipe setting. I don’t think the vanilla liqueur would have an impact – is it possible your oven temperature is off?
Hi, I think I realize the source of my error now. I used small eggs, not large, so probably there was not enough egg in the flan to help it set. Thank you for keeping my comment up though. I go to many blogs and sometimes the blogger deletes my comment when I don’t rate the recipe 5 stars. . I like that you keep all the comments; it actually makes me trust your site more. 🙂
Ahh, the small eggs make sense. Glad you got to the bottom of it!
Hello Sidra, I have made many flans in the past and never came out good until I tried this recipe. I cooked this for thanksgiving and everyone wanted more. I think the secret is to never give up. 😉
Sidra, I live in Texas (originally from NM), and I have to cook my flan longer. I cook at 325 for 1 hour, but usually have to cook longer than that to get the flan to set. When you’re time is up, don’t pull the flan out! Pull the rack out a bit and wiggle the pan with the flan. If the flan is still jiggly, just give it more time. Another 10 minutes or so. Test again. Continue until your flan is not jiggly, and then do the toothpick test – insert a toothpick in the center of the flan, and if it comes out clean, it’s done. If not, give it another 5 to 10 minutes. Once it’s set, and only once it’s set, you take it out of the oven. Every oven cooks differently! I’m surprised Jenn didn’t note this.
Hello! I’m planning on trying this recipe out myself (even though I’m a fairly new baker). I wanted to make the flan for a party in the evening and was planning to make the flan earlier in the day to bring later. I’ve read a few other recipes and many don’t even mention letting the flan refrigerate overnight. Is this necessary? Or will a few hours (most likely around 4-5) be enough to serve?
Hi Isabel, I’d give it at least 6 hours in the fridge to set up. Hope that helps!
Hi Jenn, I made this flan yesterday. I don’t why took more than 2 hours to cook- maybe because my oven is convection.
Hi Fanny, It shouldn’t take over 2 hours to bake, particularly if you are using the convection setting on your oven. How did it turn out?
I just made 2 of these to bring to a Spanish dinner and everyone said it was the best flan they have ever had. I used half/half instead of the milk, delicious. Thank you for this recipe. ⭐️⭐️⭐️🌟🌟
This recipe (as are ALL your recipes) is awesome! With your help I’m more than just a cute apron in the kitchen.😁Thank you and rest assured I always give credit where credit is due. Question: Could you use a fruity or citrus liqueur such as Cointreau instead of the bourbon?
Hi Laurie, so glad you enjoyed this (and like the others you’ve tried too)! Yes, it would be fine to swap the bourbon with another liqueur.
Thanks so much for your recipes, Jen! I’ve made several from your site, and they always turn out beautifully. I just pulled my flan out of the oven and suspect it will be wonderful, but I really struggled to make the caramel. I tried three times only to have it seize up when I added the water at the end. I wound up using another method. Any idea what I was doing wrong?
Hi Jaclyn, Are you by chance adding cold water? If not, it sounds like you might be taking the caramel too far before adding the water. I’d try cooking it for less time. Hope that helps!
Thanks for your reply! I did use hot water, but it’s certainly possible the caramel was too “done” before I added it. The flan came out delicious, though–I’m making it again today, in fact. Thanks again for the great recipe!
Tasted amazing. I made this for a large crowd. Those who eat flan loved it.
I want to amend a part of my review.
1. On making the sugar for the caramel sauce. I do not use any water. I put on low flame . For kicks I put in some fresh lemon drops.
2. I don’t use the bourbon.
Most of my family come from India and Pakistan. They have there own recipe. But when I made this flan everyone who ate it raves about it.
Great easy recipe to follow. I have made it a few times now and it came out deliciously perfect every time. I didn’t use the bourbon though. Thank you.
I’m making the Flan right now…do I spray the loaf pan with oil or anything to keep it from sticking?
Hi Cathy, No need to spray the pan. Hope it turns out well!
Oh wow was this amazing!
So keep in mind I don’t even like flan…at least the ones I’ve tasted in restaurants. I live in the mountains of NC and last night friends had a Cinco de Mayo/ Derby party for 8 at their home up a steep, windy road, where 4 wheel drive is recommended. I decided to make the Latin Flan after seeing Jenn’s email. It was so easy to make and it tasted creamy and decadent not rubbery and bland like its predecessors. Turns out flan was the host’s favorite dessert and he orders it everywhere they travel. He said it was the best he’s ever had…and he isn’t the type to flatter needlessly. My mistakes were 1) not making two so we could have one at home.
2) plating it before we traveled up the mountain. The sauce slid around like a water slide and ended up in the jelly pan I put under the platter
3) not knowing whether it needed to be refrigerated when we arrived. The hostess asked and I said probably since it contained eggs. I guess it should be served cold?
I confessed to the group that it was the first time I ever made flan but with Once Upon a Chef, it really wasn’t a gamble because Jenn painstkingly tests her recipes and I’ve yet to have one that wasn’t tasty.
So glad you enjoyed this (and that you officially like flan now :). Sounds like it was a nice finish to a Cinco de Mayo meal! It’s perfectly fine to serve at room temperature, but if you prefer it cold, that’s fine as well. If you are storing leftovers, they should be refrigerated.
By reading the recipe not sure if this is a heavier flan or a lighter-more like a creme burlee consistancy flan. We have just returned from PV and the flan at one little restaurant was amazing. Much better than the heavy flans that the other restaurants make. Can you give me a bit of guidance please.
Hi Connie, I would say this is right in between. It’s heavy enough to neatly slice but still very creamy.
Why the 3 stars if you are just asking a question?
Hi Jenn,
What size eggs do you use?
Thanks 🙂
Alia
Hi Alia, I use large eggs. Hope that helps! 🙂
Thanks for your reply Jenn. I made it yesterday and I was quite surprised at how dense and sweet it was. Unfortunately I don’t think this is to my liking. It almost tasted like eating thick condensed milk.
So sorry you didn’t care for it, Alia…thank you for the feedback.
Thats exactly what flan is…super sweet aka dessert!
Hi there
So I’ve only made flan twice and I’d like to try your recipe. I’ve cooked for 1 hour at 350 w water bath. Can you discuss the diff that oven temp may have in texture or anything else? Thx!
Hi Marga, baking the flan for a bit longer at a lower temp makes for a silkier, softer, less rubbery texture. Hope you enjoy if you try it!
Thank you for this recipe! It turned out wonderfully! I found your recipe after trying a five-star one from Allrecipes that was a complete fail for me. The other one turned out the texture of a kitchen sponge and had large craters on the top. I believe that was due to using multiple whole eggs and not cooking it in a water bath. I was bringing this to a Mexican food event at my daughter’s school and it looked too disgusting to eat. However, with your recipe, using mostly egg yolks, not covering it and cooking it in a water bath at a lower temperature for a longer period, yours turn out very creamy and very smooth (no air pockets at all), and it looked nice like the picture. Absolutely enjoyable to eat. Both the kids who have never had it before and the ones who have grown up eating it every holiday said it was great. Thank you! ..P.S. I forgot to add the couple tablespoons of water to the caramel after cooking it, and it turned out perfectly fine. For those who are wondering, don’t throw it away.
How long did u cook for?
I followed the recipe exactly as written and it ended up looking as in the pictures. However, it was so sweet, that we ended up throwing it out after just one spoonful. It was quite embarrassing. A recipe not requiring sweetened condensed milk would be better. Find a different recipe.
Dear Jenn,
Can you please tall me how can i replace evaporated milk (which i can not find in Israel).
Thank you.
Love your recipes ♥
Hi Michal, you could substitute with half and half here. Another option is to make your own evaporated milk; you can read how here. Hope that helps!
Hello,
Would it be possible to bake this in individual ramekins in a water bath? If so how would you adjust the cook time?
Thank you.
Sure, I would start checking them for doneness at about 35 minutes. Please LMK how they turn out!
Will do- planning on it for Christmas! Can I still do them in advance if I use the individual ramekins?
Thanks again.
Sure!
So I made the loaf version for Christmas…and then again for New Year’s Eve. It’s easy elegant and delicious. Thank you!
Can it be made in a 1.5 quart casserole dish?
Technically I think you could but I’m not certain how it will affect the cooking time. (Because the flan won’t be as deep, it shouldn’t take as long, so make sure you keep your eye on it.). Please LMK how it turns out!
One big difference between your recipe and Cooks’ is that they cover their flan with foil before cooking in the oven. Can you speak to this? Did you omit that because you found it better to not cover the flan? What is the difference in the outcome?
Thanks!
Hi Marie, I tried baking it with the foil and, because the flan comes to the very top of the baking dish, it stuck to the foil. I tried it without the foil and was just as happy with the result. Hope that clarifies!
Hello! Can one use a glass loaf pan for this recipe?
Sure, Lacana – that should work.
If I forgot to add the warm tap water into the caramel, should I re-do it? Will it make that much of a difference if I don’t?
I would, Meghan – it will be too hard without it. Sorry!
Hello. I made this last night and it turned out very tough and a bit curdled. . The taste was nice but the consistency was wrong . It look a bit pock marked- what did I do wrong ?
Hi Leeann, So sorry you had trouble with the flan. By chance did you make any substitutions? Did you use the water bath method to cook it?
I made no substitutions but I think my water bath may not have been deep enough
Yes, Leeann, if the water bath is too shallow, it could cause the flan to overcook. I suspect that’s what happened here.
Hello I have a nonstick loaf pan- would that work? Your loaf pan– where did you buy it? Do you remember?
Hi Judith, Yes, a nonstick loaf pan would work here. The loaf pan I use is by Chicago Metallic (but I don’t actually recommend that brand for this recipe as they tend to leak a little with a thinner batter like this one).
Hello my loaf pan if 8×4 would it work or a 9×5?
Thanks!
Hi, is your loaf pan 8 x 4-inches rather than 8½ x 4½-inches? If it is, I’d suggest the 9 x 5 to ensure that this doesn’t pour over the top. (Because the batter comes up so high in the pan.)
Okay awesome want to make sure I could use a 9×5 since I don’t have a 8 1/2 to 4 1/2. Thanks
It will work, but it will be quite flat – you also may need to reduce the cook time a bit.
Delicious, light, and not too sweet! Definitely will be added to my dessert recipes.
Do you think the Eagle Brand fat free condensed milk would work in this recipe? Thank you.
Hi Phyllis, Unfortunately, I don’t think fat free condensed milk would work well here. Sorry!
My son loves Flan and he loves this flan. Made it minus the bourbon.
I’ve always been intimidated by the caramel-making process, but Jenn’s crystal-clear step-by-step instructions (with photos!) emboldened me to try this recipe. I made it for a Cinco de Mayo gathering of friends; the process was truly easy and the flan turned out perfectly. I base my evaluation on the fact that when I served it, the group went silent except for murmurs of ummm…. and ahh….. and oh my goodness! all around. This goes in the Standard Desert for Special Occasions file!
Making this again for Mother’s Day Brunch! Best flan ever…..receives raves every time I serve this….serve with berries for finishing touch!
Hi! I’m planning to surprise my family for mother’s day with this recipe. Do you need to cover the pan with a foil to keep the flan moist?
Hi Kathy, Good question. I know most recipes call for foil but I’ve tried it both ways with this recipe and there’s no difference. Hope it’s a hit on Mother’s Day!
I make a flan with cream of coconut and after it’s made and in the pan, I sprinkle in chunks of coco rollado in heavy syrup, drained. (This can be purchased in Hispanic stores and is grated coconut in syrup.) I use a bundt pan and when plated, fill the center of the ring with strawberries. I never make it than I’m asked for the recipe.
This is the best recipe for flan I have tried. I love flan!
Hi Jenn,
Can I use a a loaf pan made from silicone for this recipe?
Thanks!
Alia
Hi Alia, I think this would work best in a regular (hard-sided) loaf pan. Sorry!
This recipe was delicious. My family doesn’t like anything that is overly sweet and this was perfect because it wasn’t super sweet. The only issue what that my family said the syrup had somewhat of a bitter taste to it. Is this from the bourbon?
Hi Diana, That’s from cooking the sugar – you may have let it go a little too far. A little bitterness is nice to cut the sweetness but next time try taking it off the heat a little sooner.
I made this and it was perfect. Everyone that I shared it with also enjoyed it.
Delicious. I made this Saturday and last night. Everyone kept asking…. you made this. It’s so creamy and delicious. Perfect in a way because I make my omelette with the egg whites. Thank you for sharing your recipe.
Loved these. I might make a little more caramel next time since a pretty significant amount stuck to my pan when I flipped it. But overall it was an easy and tasty recipe for my first attempt at flan.
The flan was delicious but when I turned it upside down the caramel color wasn’t there. Did I do something wrong? Do you put sauce again after getting it out? Thanks again!
Hi Alpana, It sounds like maybe you didn’t cook the sauce long enough to get caramel-colored. Is it possible you took the sauce off the heat too soon?
What temperature do we bake it at?
Hi Alpana, It gets baked at 300°F. Enjoy!
I made this for a New Years party. It tasted so good, dense and I like it that way. Enjoyed by all! Thank you Jenn.
I can’t find the ingredient amounts also if I leave the booze out will it still work thanks in advance
Hi Kimmi, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. And you can omit the Bourbon- just replace it with an additional 2 teaspoons of vanilla extract.
Absolutely delicious! Made this for Christmas dessert and everyone raved over it. Will make it again for sure.
I made this twice over the holidays, it is fantastic and exactly like I have had out at our favorite Brazilian restaurant.Easy to prepare and delicious!!Thank you for another hit!
Just wanted to update – I googled “how to make caramel” and realized that I had been stirring, not swirling, too much. The site also suggested more sugar which I did, although I’m not sure that was the issue – I think it was the stirring. When I finally got it right (I would never give up on one of the Chef’s recipes!), it was super easy and the lightest, best flan I’ve ever had.
So glad it worked out, Bonnie!
This is the real deal. Made for a dessert party. Everyone raved. Not one drop left. Super easy to make. Followed instructions exactly. Yummy
I have the same problem as Bonnie. My sugar remains colourless, not the honey coloured shown in your picture. Also felt that the condensed milk taste is too strong and overall too sweet. It’s like eating condensed milk in its solid form. Overall easy to make but taste not as good though. Thanks
Hi Teresa, So sorry you had trouble with the caramel. It will eventually change color, you just need to give it more time.
Like many others, …I followed your recipe exactly (except I used rum instead of bourbon because that’s what I had) and ended up with the best flan I’ve ever eaten. I’ve made flan in the past following directions that were more difficult, less clear, and not as good. Thank you.
Quite easy to prepare and love that it can be made days in advance!
Really good! Not too heavy. Just the right sweetness.
We served this on Christmas Eve to everyone’s delight.
Hi,
I’m making this recipe to serve on Christmas day. Can you clarify the measurements of condensed and evaporated milks, please. Your picture shows a can of evaporated milk larger than the can of condensed milk. However, your written recipe calls for a 14 oz can of condensed milk and a 12 oz can of evaporated milk.
Thanks!
Those are correct, Beatrice – sweetened condensed milk is much thicker (and heavier) than evaporated milk.
I cooked it about 5-7 minutes, watching it so it so it wouldn’t burn but would turn.
Hi Bonnie, I’m guessing you need to increase the heat a bit and cook it longer. It will eventually turn color.
just tried this and the sugar-water got hard but never turned golden. Advice?
Hmmm, not sure Bonnie. Anytime you cook sugar it should eventually change color — how long did you cook it?
My grandma uses the same recipe but she uses a bundt pan? Will that still work?
Hi Jerrika, I wouldn’t use a bundt pan for this recipe, as I don’t think you’ll have enough custard to fill it — and it would be tough to run a knife along the edges to unmold it without butchering it. Sorry!
I’ve used the original Cook’s Illustrated version of this recipe several times now, and I am always amazed at how easy it is to make yet how impressive it turns out. The perfect crowd pleaser! I am looking forward to trying out your variation. What were the significant differences that you found in your version versus the original?
Hi Rachel, The Cooks Illustrated recipe is wonderful as is but I wanted a little more depth of flavor, so I reduced the vanilla extract and added Bourbon. A little booze in custard goes a long way :). I also simplified the instructions/process a bit – I love Cooks Illustrated but find some of their recipes to have unnecessary steps (such as lining the pan with a dishtowel). And I always add my own notes to recipes if adapting from another source, just to help people along where I think there might be some confusion.
Greetings. I am Puerto Rican and here I send my own recipe for cheese flan. It is delicious.
1 cup sugar, for caramel.
5 eggs.
1 can of condensed milk.
1 can of evaporated milk.
1 pack of cream cheese (Philadelphia).
2 teaspoons of vanilla extract.
Follow Jenn Segal’s instructions. Enjoy!!!
Hi Carlos, I have seen many flan recipes that call for cream cheese; I imagine it makes it more “cheesecake-y.” Look forward to trying your version!
I haven’t tried this with coconut milk, but I think it should work; it would be the same amount as the milk. If you’re dealing with family members that are sensitive to lactose, though, this recipe does have a lot of dairy.
Very, very similar to my mom’s recipe… the only major difference is the water bath. My mom cooks her flan in a stovetop water bath instead of the oven. To my taste, the consistency of mom’s flan is a little silkier, not as heavy… is there really a difference, Jen? Nothing says Christmas in a Latin household more than a holiday flan! And BTW Jen, anything I make following your recipes is always 5-star!
Hi MC, So glad you’re enjoying the recipes. I’ve never tried cooking a flan on the stovetop so I can’t say for sure what the difference would be. Are the quantities of all the ingredients the same? Does she cook hers in a loaf pan?
Jenn, this looks wonderful! Do you think that I could replace the bourbon with Grand Marnier?
Definitely! Please let me know how it turns out.
This recipe looks delicious. I’ve recently went to a churrascaria and I had Brazilian cheese bread. Do you have a recipe for that?
Hi Evelyn, I also tried Brazilian cheese bread at a churrascaria and it was delish! Unfortunately, I don’t have a recipe for one, but will keep it in mind as something to potentially develop in the future.
Hi Evelyn and Jenn,
Sorry to intrude in your comment. I’m actually from Minas, cheese bread land, and I now live in Alexandria, VA. After trying lots of recipes, I’ve finally found a good one that I’ll be glad to share. It’s silly that I tried recipes when I grew up making it by eye-measuring ingredients but for whatever reason not a single Brazilian recipe I’ve tried here (nor American that I’ve tried in Brazil) worked well, it might be the ingredients and the climate, who knows.
Jenn, I actually took some Libby’s canned pumpkin to Brazil to make your muffins so it could be as close to the original as possible and although it turned out really different, everyone still loved them!
So glad, Bianca…and please do share :)!
Bianca, I’d love to have your Brazilian cheese bread recipe. How can I get access to it?
I sometimes add a little cocoa to my flan, as well. Not as traditional, but yummy
A little espresso powder is good too 🙂
Looks good. What size loaf pan?
Hi Nancy, This requires an 8½ x 4½-inch loaf pan. Enjoy!