Flan
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Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
One of the most popular Latin desserts, flan is a rich, sweet custard topped with caramel sauce. It’s made with a mixture of eggs, milk, sugar, vanilla, and other flavorings, and then baked gently in a water bath until it is set but still creamy. The custard is then inverted onto a plate, revealing a layer of saucy caramel on top. Flan is almost identical to the French custard dessert crème caramel; it’s also similar to crème brûlée, only it’s a bit denser and, instead of the brittle caramel top, the caramel is liquid.
Though it looks impressive, flan is actually quite simple to make. This classic version adapted from Cook’s Illustrated is my go-to recipe. 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 a wonderful dessert for company.
“Restaurant quality flan without the fuss (and fear)…A definite keeper.”
What You’ll Need To Make Flan
- Sugar: Forms the caramel sauce that coats the flan, adding a rich sweetness and glossy finish.
- Eggs and Egg Yolks: Provide structure and richness to the custard, giving the flan its creamy texture.
- Sweetened Condensed Milk and Evaporated Milk: Add creaminess and sweetness to the custard base, ensuring a decadent flavor.
- Whole Milk: Contributes to the velvety texture of the flan, enhancing its richness without overwhelming the other flavors.
- Vanilla Extract: Infuses the flan with a warm, aromatic flavor, complementing the richness of the custard.
- Bourbon: Adds depth, complexity, and a subtle hint of warmth to the flan’s flavor profile.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Caramel
Stir 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.
Step 2: Make the Custard
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. Cover the loaf pan tightly with aluminum foil.
Step 3: Bake
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 for 75 to 90 minutes. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure 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. Remove the foil and leave the flan in the water bath for about one hour to cool.
Step 4: Chill and Unmold the Flan
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.
Frequently Asked Questions
Good question! Some options are my macarons, chocolate chip meringue cookies, and coconut macaroons.
Sure, it will last nicely in the fridge, loosely covered with plastic wrap, for up to 4 days.
If you don’t have whole milk, you can substitute 2% milk or half-and-half, but I don’t recommend skim milk.
Yep, the bourbon can be substituted based on preference. You can use another type of liquor like rum or brandy to add a different flavor profile. If you prefer not to use any alcohol, just increase the vanilla by 2 teaspoons.
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Video Tutorial
Flan
Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.
Ingredients
- ⅔ 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 ¼ 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 8½ x 4½-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. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure 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.)
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.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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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?
Jenn, this recipe is the best of several I’ve tried by a long shot. It had a phenomenal texture, and a great condensed-milk taste with depth of flavor. The method for making caramel here took longer than others, but I found I had more control over the process and color. I was also surprised by the egg bits that the strainer caught. I thought you were just being fussy by including that step because I hadn’t cooked the eggs over any heat yet. I was so wrong. I really just can’t get over the silky texture and ease of the recipe. Everything came out just as you said. Thank you!
Using the all-vanilla variation, I swapped out 1tsp of vanilla for almond extract. Although I like a pronounced almond flavor, I’d probably just use a half teaspoon next time to make the flavor more subtle and complex.
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!