This Classic Flan is the ultimate creamy custard dessert with a rich caramel topping that’s both elegant and incredibly simple to make.
With just five ingredients, you’ll create a smooth, melt-in-your-mouth treat that’s perfect for dinner parties, holidays, or any time you crave something indulgent.
Why You’ll Love This Flan
Only 5 Ingredients – Pantry staples, no fuss
Velvety Smooth Texture – Creamy and luscious with every bite
Perfect Caramel Topping – Sweet, golden, and glossy
Make-Ahead Dessert – Chill overnight for best flavor
Naturally Gluten-Free – Great for special diets
What You’ll Need (Ingredient Highlights)
Granulated Sugar – For the homemade caramel sauce
Eggs – Provide structure and richness to the custard
Sweetened Condensed Milk – Adds creaminess and sweetness
Evaporated Milk – Balances the richness with lightness
Vanilla Extract – Adds warmth and depth of flavor
Pro Tips Before You Start
Use a Water Bath – Ensures gentle, even cooking
Swirl Caramel Immediately – It hardens fast
Strain the Custard – For the smoothest texture
Don’t Overbake – Custard should still jiggle slightly when done
Chill Overnight – For clean slices and deep flavor
How to Make Classic Flan
Step 1: Make the Caramel
In a saucepan over medium heat, melt sugar until golden and smooth.
Quickly pour into a round baking dish or ramekins, swirling to coat the bottom.
Step 2: Prepare the Custard
In a large bowl, whisk eggs, then add sweetened condensed milk, evaporated milk, and vanilla.
Mix until fully combined. Strain through a fine mesh sieve.
Step 3: Assemble & Bake
Pour custard over the hardened caramel.
Place the baking dish in a larger pan filled with hot water (about halfway up the sides).
Bake at 350°F for 50–60 minutes until the center is just set.
Step 4: Cool & Chill
Let flan cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 5: Unmold & Serve
Run a knife around the edge and invert onto a plate. Let the caramel drizzle over the top.
What to Serve It With
Fresh berries or mango slices
A dollop of whipped cream
A sprinkle of cinnamon or nutmeg
Espresso or café con leche
Chocolate shavings for extra indulgence
Variations / Substitutions
Coconut Flan – Swap evaporated milk with coconut milk
Coffee Flan – Add 1–2 tsp instant espresso powder
Orange Flan – Add orange zest for a citrus twist
Mini Flans – Use ramekins for individual portions
Dairy-Free – Use coconut condensed and evaporated milk
Storage & Leftovers
Fridge: Store covered for up to 4 days
Freezer: Not recommended (texture may change)
Make-Ahead: Best when chilled overnight
FAQs
Why is my flan lumpy or cracked?
It was likely overbaked or baked at too high a temperature.
Can I make flan without a water bath?
It’s not recommended. The water bath helps the flan cook evenly and prevents curdling.
How do I know when flan is done baking?
It should jiggle slightly in the center and not be liquidy.
Can I use whole milk instead of evaporated milk?
Yes, but the texture may be a bit lighter.
What size pan should I use?
A 9-inch round cake pan or 6 ramekins works well.
Final Thoughts
This Classic Flan is a timeless dessert that impresses with its silky texture, rich caramel flavor, and elegant presentation.
Whether you’re a beginner or a seasoned home cook, this recipe is a go-to favorite that delivers stunning results every time.
Classic Flan Recipe
Ingredients
Method
- Melt sugar in saucepan until golden; pour into baking dish and swirl.
- Whisk eggs, condensed milk, evaporated milk, and vanilla. Strain.
- Pour custard over caramel. Bake in water bath at 350°F for 50–60 mins.
- Cool to room temp, then chill 4+ hours.
- Unmold onto plate and serve.
- See full steps with tips & photos → https://theboatshedcafe.com/classic-flan-recipe/
Notes
- Caramel Sets Fast: Once the sugar melts, work quickly. It firms up fast in the pan
- Don’t Overbake: Flan should jiggle slightly in the center when done. Overbaking makes it rubbery.
- Use a Water Bath: This gentle baking method prevents curdling and keeps the texture ultra-smooth.
