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Caramel 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

ingredients for flan

To make this 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 milk is not recommended. The splash of bourbon is my addition to the recipe – it adds incredible 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 chocolate chip meringue cookies and coconut macaroons.

Step-by-Step Instructions

Step 1: Make the Caramel

bringing sugar and water mixture to a boil

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.

sugar and water mixture turning golden color

Gently swirling the pan, continue to cook until sugar is a pale honey color.

sugar and water mixture turning honey color

Remove from the heat and swirl the pan until the sugar is a reddish-amber color and fragrant, 15 to 20 seconds.

sugar and water mixture turning to a caramel color

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.

bubbling caramel after adding water

Pour the caramel into 8½ x 4½-inch loaf pan and set aside. The caramel will harden in the pan.

caramel poured into loaf pan

Step 2: Make the Custard

Whisk together the eggs and egg yolks in large bowl.

whisked eggs and egg yolks in mixing bowl

Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, Bourbon, and salt and whisk until incorporated.

whisked custard mixture in mixing bowl

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.

strained custard in bowl

Pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminum foil.

custard poured into loaf pan and ready to bake

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.

baked flan cooling in water bath

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.

loosening flan from pan with knife

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.

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Video Tutorial


Flan is a rich, sweet custard topped with caramel sauce. It looks fancy, but it’s actually quite simple to make.

Servings: 8-10
Prep Time: 20 Minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 1 Hour 50 Minutes, plus an overnight chill in the refrigerator


  • 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


  1. (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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. Note: If you would like to omit the Bourbon, replace with an additional 2 teaspoons of vanilla extract.

Nutrition Information

Powered by Edamam

  • 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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  • This Flan is perfect, with beautiful, smooth texture and wonderfully rich taste. I was worried as it was my first attempt making Flan, but following your instructions, it is a no fail delicious dessert. Wish I knew how to send a picture because it looks exactly like yours. I’m so excited 😊!Thank you so much for providing us with so many excellent recipes. None have ever been a disappointment.

  • Hi Jen! I’ve made this recipe a few times and it has never failed me! Everyone loves it. I am making the flan this weekend for someone’s birthday, but due to the number of people expected to attend can I double the recipe and put in one large baking pot?

    • Glad you like it! You can double this but for the most predictable results, I’d use two loaf pans. Bake time will be a bit longer so keep an eye on them. Hope that helps!

  • I would like to use 6-oz ceramic ramekins instead of a loaf pan. What cooking time might you suggest for this?

    • Hi Emily, I’d start checking them at 40 to 45 minutes. Please LMK how they turn out!

  • Could I do this but bake it in a pie crust?

    • Sure, I think that should work. Enjoy!

  • Wow! This recipe is absolutely perfect, I can hardly believe I made it! Making caramel in general may take a little practice for some including me. This was my first time and I probably would have been fine following Jenn’s instructions to just go by the color of the caramel rather than the timing (as pots and stovetops vary) but I chickened out a little too early so initially my caramel didn’t look quite as dark as hers but once I inverted the flan on a plate this morning it was nearly identical. I’ve also learned (likely from Jenn as she has hands down been the number one reason my cooking and baking has improved so much) that just like pots and stovetops vary, ovens do too so as a rule I now check everything 10 minutes before the lowest cook or bake time in the recipe and this has helped a lot! I saw one review that said their flan was done at 65 minutes and mine was as well. I used a 7 x 3 round pan instead of a loaf pan but made sure to check with her first that it would work to which she said yes but reminded me the timing may be different so to keep an eye on it. If you follow what she tells you to do and don’t make any changes or cut corners I’d feel confident saying this is a very foolproof recipe that you will be very impressed with!

  • Amazing!

    • — Jessica Foster
    • Reply
  • Hi Jenn! I’m not sure if you can advise me on this but if I wanted to use a 7 x 3 round cake pan instead of a 8.5 x 4.5 loaf pan should the temperature and bake time be relatively the same as they both hold about 6 cups? I was also wondering if you knew if I could substitute Lactaid milk for whole milk? I’m thinking no because we have the fat free version which I believe is the same thing as skim milk and you said that is not recommended. Thank you for your help!

    • Hi Alyssa, I think you could get away with using the cake pan. The temperature will remain the same; the bake time may be different but I’m not sure by how much so I’d keep a close eye on it. Unfortunately, fat-free milk won’t work here. If you can find full-fat Lactaid (if that exists), that should work. Hope that helps!

  • I made this first time ,worried id mess it up ,it turn out fantastic ! Omg so good my mom loved it an asks for it still to this day!!!i didnt use booze as my mom is allergic you would never know that it was missing ummm ummm ,like all the recipes i do s site there the best!

  • I can honestly say that I have never tasted a better flan. My family begs me to make it! The texture is so smooth and the caramel is perfect. I have a difficult time getting the Carmel just right, but it doesn’t matter, it always tastes incredible. We like the caramel a little darker for a deeper flavor. It’s also really convenient to make these in pans.

  • This is Truly the best flan!! I have been missing my Moms flan since she passed 20 years ago. Nothing has come close and I’ve tried a multitude of Mexican Restaurants with anticipation that it’s going to be just like my Moms. This is it. Perfect caramelized sugar, constancy and flavor. A million thank yous for sharing. My first go at it came out perfect.

  • We made this recipe for a family dinner where the birthday girl requested flan. I was a little skeptical about serving flan in the bread pan shape vs. the cute little ramekins; however, it was perfect for serving because people could slice the amount of flan they wanted. The recipe was delicious – very, very creamy and rich. Everyone was rolling their eyes with delight. We have a lot of flan fans and they loved this! Will definitely make again. It’s much easier to serve in this shape and we added a lot of fresh berries to the serving platter – blackberries, blueberries, raspberries, and strawberries. It was a beautiful presentation.

  • Can I use rum instead of bourbon?

  • I’m planning on doing this for New Years but I want to do it in a round non stick 9 inch pan, would the baking time be the same or will it be longer or shorter?

    • Hi Emily, a 9-inch round pan will work and the bake time may be slightly different, but not sure by how much so keep a close eye on it. Hope you enjoy!

  • I haven’t tried this recipe yet but we love flan (pudding) in our house. This looks like a good rendition of what a real pudding is. I’m Brazilian and this is not even close to what a real pudding that you had at a churrascaria is. Brazilian pudding doesn’t call for alcohol, we don’t even have evaporated milk in Brazil and we use much more eggs (while eggs). I’m sure your version is delicious, like everything you do/cook, however, this is not what you ate for sure.
    I’ll definitely give it a try just for the heck of it. I’m open minded and like to try new things, even if a new rendition of a good old family tradition.

  • Great recipe!! I followed the recipe as written and had absolutely no problems. I made it for my dad’s birthday and everyone absolutely loved it. My dads a bit of a food snob and he had seconds. I also didn’t chill overnight because I didn’t have the time and it came out fine. I chilled it for about 6 hours and it was perfectly set.

  • I love flan and I have to say this is the best ever. The texture is silky smooth, the caramel sauce is just the right consistency, and it comes out of the loaf pan perfectly. It has a perfect presentation when you serve it for guests or if you just wanna pig out and save it for yourself. I highly recommend

  • Hi! If I need to halve the recipe for a smaller pan, how would that impact the baking time?

    • Hi Nikunja, What size pan were you planning on using?

      • The exact size is 5.74 x 3 x 2.12 inches

        • Hard to say for sure. I’d start checking it at 45 minutes but suspect it will take longer than that so keep a close eye on it.

  • I have made this flan recipe a number of times and have really loved it can it be frozen. I opened a can or condensed milk by mistake and want to use it up. However, just after Thanksgiving is perhaps not the best time to have such a luscious dessert.

    • — Rose Marie Avery
    • Reply

    • Hi Fran, This one is right in the middle – it’s not loose.

  • Excellent instructions. I used a tin bread pan as in your recipe. PERFECTION. I cooked it for 75 minutes exactly. I am now a convert of Once Upon a Chef and can’t wait to try more recipes. Thank you.

  • This recipe came out flawless and perfect, everyone loved it .
    But I have a very sensitive sense of smell so I found it a bit eggy
    What did I do wrong? Overcooked maybe ?

    • Hi Iram, Flan by nature is a bit eggy. It the texture was good, I don’t think you did anything wrong.

  • Awesome!

  • It’s a great recipe and the flan was so delicious! Love it was not too eggy like some other flans I’ve bad before. The instructions for making the caramel was so helpful. I’ve failed making caramel with other recipes before and I was happy with the outcome this time.

    One problem I had was cracking though. I took mine out of the oven when the center was still jiggly and let it cool in the water bath for an hour before moving to the fridge, so I don’t think it was overcooked or the temperature changed too quickly. The crack was around the center where the custard was jiggly out of the oven. Is it possible it cracked because I shook too hard when testing the doneness? Or is there any other common mistakes causing cracks?

    • Hi Kat, Glad you liked the way the flan tasted but sorry to hear it cracked. I haven’t experienced that before but believe that it can happen if flan cooks too fast. Is there any chance your oven runs a bit hot? Here are some ways to check your oven temperature.

      • Thanks for the response, Jen! I’ll have to watch my oven temperature more closely next time. I have a large baking stone/pizza stone kept in my oven, so that might have caused having the oven temperature get hotter than it should be. I will try again. Can’t wait to make this delicious flan again!

  • Just made this but using a 9″x9″ glass baking dish instead of the bread tin. First attempt using the instructions didn’t set and was soupy. Second attempt I baked uncovered for 1hr 40 mins at 300degs. There was no visible liquid on top but was still jiggly. This way came out perfect! Also, raspberries is a must as the tartness balances out the sweetness.


    • Sure, that should work.

  • This sounds delicious. Can I make individual portions in 6 oz ramekins?

    • Sure! The bake time will be different so make sure you keep a close eye on them. Hope you enjoy!

  • I was so excited to try this recipe , and even though the taste was amazing! the flan didn’t set in the middle and it was like a pudding. I was so sad. I made it in a porcelain dish since i didn’t have a loaf pan, and followed the instructions exactly. i don’t know what could have went wrong 🙁

    • Hi Diana, Sorry you had a problem with this! The recipe is pretty predictable. Is there any chance you made a measuring error?

  • This is absolutely delicious! i was looking all over for a flan recipe that didn’t require cream cheese. this was very easy to follow. i’ve made it multiple times both in the loaf pan and 8 oz ramekins (makes 4). thank you so much!

  • Hi! Im looking to make this for the first time and was wondering if you can use fat free evaporated milk instead.

    • I wouldn’t recommend it — sorry!

  • excellent recipe – both the clear, comprehensive instructions and the delicious results

  • Would the flan still stand ok if baked in a loaf pan with more rounded edges vs. the sharper edged loaf pan? Could this be baked in a 9 inch round pan (and I’m assuming adjust the bake time? Any estimates of what that bake time range in minutes would be?)

    • Hi Julie, either of those pans should be fine. If you go with the 9-inch round pan, the bake time may be slightly different but not sure by how much so keep a close eye on it. Hope you enjoy!

  • This is definitely one of the best flan recipes I’ve tried. It came out super custardy and really solidified well after resting. The suggestion to add a bit extra vanilla extract instead of brandy worked perfectly. Thank you for sharing!

  • Hi Jenn,

    As is this was exceptional, like all your other recipes. I’m wondering if there is anyway I could adapt this recipe to make it lactose free — this is my bff’s favourite dessert but she recently developed lactose intolerance and Im trying to find away to make it for her 🙂

    Thank you so much

    • So glad you liked it! This has so much dairy, that I don’t think it will translate well to a non-dairy version. Sorry!

  • This was AMAZING! I’ve served this a number of times and it leaves people moaning with pleasure. I omitted the bourbon and used the additional vanilla as the recipe suggests.
    One word of caution, don’t start making this at 9pm at night if you’re early to bed. I had to bake it the full 90+ minutes (until almost set) and then the additional 1 hour cooling time in the water bath made it for a later than expected bed time. Well worth it. Enjoy.

  • Hello Jenn

    First I would like to thank you for such tasty and yum recipe.
    I made flan for the first time in my life yesterday and the result was perfect taste 🙂 but not so perfect texture 🙁
    I did exactly as you advised – cooked for 90 mins at 300 F, let it sit in the pan for one hour after taking out from oven, and overnight in fridge.
    But when i took it out today in the morning, the middle part was not set. It was more like pudding or thick soup but the sides were perfectly set and were holding their shape.

    I am not sure where I went wrong 🙁
    But the taste was heaven….

    Please advise or suggest what I can do better next time to keep the shape and texture perfect as well.

    • — Manasi Vashishtha
    • Reply
    • Hi Manasi, Glad to hear you like this but sorry that it was a bit underbaked. Did you by any chance use a glass loaf pan? (Glass is better at conducting heat than metal and sometimes that will cause the outside/edges of a baked good to get browned/baked before the center is fully cooked.

      • Hi, can I bake this in a loaf pan made of stone?

        • Yes, I think that should work. Hope you enjoy!

    • This recipe used to be perfect. Just recently, they added the step of covering it with aluminum foil. I tried it with the foil to see what the difference would be…. Undercooked and runny. I tried putting it back in the oven for another 15 min uncovered, but it was ruined. I have no idea why they changed it when it was perfect to begin with. Try it without the aluminum foil and cook it at 300 for 75 min. It will come out perfect.

  • Hi , can I bake this on a Bundt Cake pan ? I have made on the regular pans and it cane our amazing!!!’

    • Hi Natalia, I wouldn’t use a bundt pan as I don’t think you’ll have enough custard to fill it (and it would be hard to run a knife along the edges to unmold it without butchering it). Sorry!

      • Thank you for replying ! Is it possible to double this recipe ? I need to make a big flan for a family gathering . This recipe is the best I ever tried .

        • So glad you like it! Yes, you cand double it. I’d just make it in 2 loaf pans (they may take just a tiny bit longer to cook). Enjoy!

    • Hi Natalia, I almost always make flan in my Bundt cake pan and always comes out perfect and have no issues with it. Give it a try!

  • Hello. Thank you for the recipe. It came out great. When I made the second time I did add one extra ingredient which was a piece of cream cheese because I wanted it to be a little firmer.
    I do have one question – if I want to make other variations of flavors of the flan, such as coffee, or guava, or passion fruit – should I reduce some of the milk and replace with the coffee or passion fruit juice so that is it not too liquidy? If so, which of the two should I reduce – the evaporated milk or the whole milk or both?

    • Hi Yadira, glad this turned out nicely for you! I wouldn’t recommend fiddling with the recipe too much but if you wanted to give this a coffee flavor, you could add 1 to 2 teaspoons of espresso powder. You could try to experiment a bit beyond that but not sure how forgiving the recipe will be.

  • I followed this recipe almost exactly. I did not have any bourbon, so I added the extra vanilla instead. I only baked it for 65 minutes, and it turned out perfect. I have tried other flan recipes and this one is our favorite, so far… thanks

  • This was absolutely AMAZING!! The first time I made it, I surprised my entire family with it, and they were in love. Ever since it is the only flan recipe I like to use. It is creamy, and sweet, and just every part fantastic. Thanks for the perfect recipe!

  • Can I do this in an 8 inch round pan ? Thanks

    • Sure — the baking time may be slightly shorter so keep a close eye on it. Hope you enjoy!

  • Hello. Wonderful recipe as this was my first time. My caramel hardened at the bottom of my pan so when I went to invert it, it just stuck. What can I do to make sure the caramel sits well and comes out next time? Thank you.

    • Glad you liked it! If you make this again and find that the caramel sticks, after releasing the flan from the pan, warm the bottom of the pan by setting it in a larger pan filled with some boiling water. It should loosen up and come out that way. Hope that helps!

  • I made this recipe. Well written, easy to perform and great to eat.

  • Made this in ramekins rather than a loaf pan, the taste and texture are excellent. The only issue I had was getting the flan out of the ramekins, but they get out with minimum damage to the edges.

    • This is AMAZING!!!! Best recipe I ever tried. Can I double it?

      • So glad you like it! Yes, you can double it – I’d do it in two separate loaf pans for even baking.

  • I wanted to thank you for the delicious flan recipe!! I made a different one a few weeks ago and it didn’t turn out the way we thought it would. I saw yours this time and tried it, SOOOO much better. I baked them in 8 teacups (instead of the loaf pan because that’s all I had) for almost the entire baking time and it turned out wonderful! Will use this recipe every time!! Thanks!

    • Hi! I don’t drink alcohol. Is it possible to eradicate the whisky?

      • Sure – you can replace it with an additional 2 teaspoons of vanilla extract. Enjoy!

  • I made this a few days ago. Follwed the recipe to the T, came out beautifully.. Thank you Jenn!

  • Hello, Love the recipe. I did substitute the evaporated milk with heavy cream and it was perfect. This took away the sweetness of the evaporated milk for me

    • — Gillian McFarlane
    • Reply
  • Excellent 👍👍👍👍 👍

  • Wonderful recipe! I used 2% milk instead of Whole Milk and followed everything as given. Perfect caramel, perfect sugar, everyone liked it. Next time i’m going to keep it for 80 minutes, instead of the 90 minutes I kept this time.

  • Hi, thank you for sharing this amazingly yummy flan recipe!
    That said, I’ve made the recipe 2 times now, still not able to get the sugar caramelized like in your photo. I would be grateful for you to tell me how to improve on what I am doing. The key part, in my opinion, is your sentence ” this entire process should take only 10 minutes”
    The first time I thought my saucepan was too heavy and did not allow the sugar to caramelized in that 10 minute window. So my next attempt I used a copper, stainless lined saucepan, still not achieving the dark caramel color in the 10 minute window.
    Please advise me with your suggestion as to what I need to do to achieve the lovely dark, and flavorful caramel sauce on the flan.
    While my 2 tries have yielded a lovely texture flavorful flan, I believe the layer of flavor a true caramelized sugar will add, has been missing from what I am doing.
    Thank you for your help!

    • Hi Lucy, I would either cook it longer or increase the heat; there’s always some variation with the timing, depending on the type of pan and stove. Just go by color and don’t worry about the time. Hope that helps!

    • What temp for the oven?

      • — Mary Ann Dugan
      • Reply
      • Hi Mary Ann, the flan should be baked at 300°F/150°C. Hope you enjoy!

    • Hey Lucy, if your still wondering how to get that honey color on your caramel I can tell u step by step.
      1. You need a nonstick white sauce pan
      2. Put 2/3 C of sugar with 1/4 C of water in there till the sugar is completely covered by water
      3. Let sit over medium high heat and DO NOT TOUCH IN ANY WAY
      4. Kepp still until sugar starts to darken
      5. Start moving your pan in a circular motion ACCATUINALY
      6. Keep going until it get that honey brown color
      7. Then start following the rest of the recipe

  • Bravo! This is a fantastic and very easy recipe. I’ve never made flan before so when I saw the great photos, I felt I could try this. So easy and so delicious too!
    Only one problem and that was because I used too heavy a saucepan to make the caramel. After 2 tries, I just used it even though the caramel never darkened. It also cooked down so the amount was almost not enough to coat the loaf pan. I used a small cast iron ceramic coated pan which was my problem. Next time I am using my saucepan that is stainless so caramel will properly darken. BUT even this small problem did not dull this delicious dessert. I received rave reviews from all the dinner guests! This recipe and great tips will be in my collection forever. Thank you

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