The Best Homemade Flan Recipe

This creamy custard dessert really is the best homemade flan recipe I know. Furthermore, there’s something extraordinary about the silky-smooth texture and the rich, creamy flavor of this flan recipe.

Subsequently, this creamy custard dessert is very popular in many parts of the world. Mexico, Spain, and Latin America all have versions of this dessert. It’s also a beautiful dessert, perfect for any occasion!

Why is this the Best Homemade Flan

To begin with, this flan is super easy to put together. With only 5 simple ingredients and a quick water bath your dessert is well on its way!

This delightful dessert will also make you remember every family gathering where this flan was served. Likewise, it will bring to mind the warmth of sharing something made with love.

As we begin the process of creating the best homemade flan you’ve ever eaten, remember, every spoonful tells a story, or two.

We cook this flan with the caramel on the bottom of the pan. Then add the custard mixture on top. After it’s cooked and cooled, the best homemade flan is then flipped out onto a plate. As a result, the rich and golden caramel sauce is now on top and it perfectly covers the flan!

Essential Ingredients for the Best Homemade Flan Mastery

Creating the best homemade flan begins with these essentials. Here’s what you’ll need:

  • 1 12 oz can of evaporated milk
  • 1 14 oz can of sweet condensed milk
  • 3 eggs plus 2 egg yolks
  • 1 teaspoon vanilla

For the Caramel

  • 3/4 cup of sugar
  • Finally, a water bath and a heated oven at 350 degrees for one hour

High-quality ingredients are the secret to a velvety, indulgent flan. They lend a robust richness and a luxurious mouthfeel that elevate this classic dessert to an entirely new level. Moreover, the evaporated milk and sweet condensed milk combine to create that signature creaminess. The eggs, particularly the yolks, are responsible for our flan’s sublime silkiness. And let’s not forget the caramel.

The Art of Caramelization: Crafting the Perfect Caramel

2 skillets of caramel; one before shot and an after shot

Caramelization is an art, a balancing act between the sugar and the heat. The result is a golden elixir that can elevate any dessert, but especially for our best homemade flan recipe. Consequently, here’s how you can create the perfect caramel.

  1. Start Simple: Begin with a clean, dry, heavy-bottomed saucepan. This helps to distribute heat evenly, preventing any hotspots where the sugar might burn.
  2. Sugar Sprinkle: Take the cup of sugar and pour it into the saucepan. Spread it evenly across the bottom of the pan.
  3. Heat and Patience: Place the pan over medium-low heat. This is where patience comes into play. Resist the urge to stir! Let the sugar melt slowly – it will start to clump together before it begins to melt.
  4. The Golden Transformation: As the sugar melts, it will gradually turn into a beautiful golden liquid. This is the critical point – you’re looking for a rich amber hue, but be careful not to let it get too dark, or it may taste bitter.
  5. Quick Transfer: Once you’ve achieved that perfect gold, immediately pour the liquid sugar into your flan mold or ramekins. Tilt them to ensure the caramel evenly coats the base.

Remember, the secret to successful caramelization lies in the balance of heat and timing. Too rushed, and the sugar may burn; too cautious, and the caramel might be too light, lacking that deep, complex sweetness. Additionally, it’s not just about following a recipe; it’s about allowing your passion and your intuition to guide you.

The Harmonious Symphony of Flavors: Mixing the Batter

With the caramel made, we now turn our attention to the heart of our homemade flan – the rich, smooth, and delightful custard. In addition, the beauty of a flan lies in the perfection of its creamy custard.

  1. Milky Integration: Blend together the evaporated milk with the condensed milk with a whisk or wooden spoon. This milk mixture gives our custard its signature richness and a creamy mouthfeel that’s nothing short of divine.
  2. Eggstra Special: Now, we introduce our eggs. The eggs, and particularly the yolks, are what give our flan its characteristic silkiness. Beat the eggs and yolks separately before adding them to our mixture.
  3. Final Whisk: Once all the ingredients are in the bowl, it’s time for one last whisk. Whisk until the batter is perfectly smooth and evenly blended.

So, take your time, enjoy the process, and before you know it, you’ll have a batter that’s ready to be transformed into a heavenly dessert.

Baking In a Water Bath

Now, having mastered caramelization and creating flavorful harmony, we delve into the world of baking. Time for the humble water bath.

The water bath, or “bain-marie” if we’re feeling fancy, is a crucial step in baking our delicious flan. Besides, its importance lies in providing gentle and even heat to the custard, preventing uneven cooking. This moist environment ensures a luxuriously creamy and crack-free texture.

To begin, preheat the oven to a moderate 350 degrees. Hence, this temperature allows slow cooking, preserving flavors and achieving a velvety texture. As the oven warms up, place the flan mold or ramekins in a larger baking dish, creating a double-decker setup.

Pour the custard batter into the sugar-coated molds and carefully add boiling water to the baking dish, reaching halfway up the sides of the flan mold. This creates a comforting steamy environment for our dessert.

With everything in place and the oven ready, it’s time to begin baking. The journey from batter to bliss will take approximately one hour, resulting in a creamy, caramel-topped flan that deserves a standing ovation.

Remember, creating the perfect flan is a ballet of precision, patience, heat, and time. So, put on your baking slippers and enjoy the process, relishing in the joy of creating something truly beautiful.

The Grand Finale: Unveiling Your Masterpiece

mini best homemade flan simply set on a white dish

Finally, the moment of truth arrives. Your kitchen is no filled with the sweet, tantalizing aroma of baked custard. But is it done?

  1. The Jiggle Test: One hallmark of a baked-to-perfection flan is the jiggle. Give your flan a gentle shake. If it sways softly, it’s ready to come out of the oven, and into the cooling zone.
  2. The Clean Knife Test: Another tried-and-true sign of flan perfection is the clean knife test. Insert a thin knife or a skewer into the center of the custard. If it comes out clean or with a few crumbs clinging to it, your flan is done. If it’s smeared with liquid custard, give it a little more time in the oven.

Cooling and Setting the Best Homemade Flan

  1. The Gentle Release: The key to a successful unmolding lies in the gentle loosening of the custard from the sides of the mold. Using a thin, sharp knife, run it around the edges of the flan, making sure not to cut into the custard.
  2. The Swift Flip: Once the edges are loosened, place a serving plate over the top of the mold. Holding it firmly in place, swiftly and confidently flip the mold and plate over together. Lift the mold away gently, and voila, your caramel-topped masterpiece is ready.

Remember, presentation is key. Serve your flan chilled with a sprig of mint or a scattering of fresh berries to add color and contrast. It’s these final touches that transform your homemade flan from simply a dessert to a piece of edible art.

Elevating the Experience: Optional Variations and Garnishes

the best homemade flan on a plate with caramel and a mint sprig on top

Now that you’ve become an adept maestro in the symphony of creating the perfect flan, let’s embark on a new odyssey — endowing your creation with a unique signature twist. After all, isn’t it thrilling to add a dash of personal flair to a classic?

  1. Citrus Infusion: A whisper of citrus can elevate your flan to an entirely new level. A zing of freshly grated lemon or orange zest into the custard batter can lend a refreshing note, cutting through the richness and bestowing a sprightly dimension to your dessert.
  2. Spice it Up: Fancy a hint of warmth in your creamy indulgence? Consider a sprinkle of cinnamon or a dash of nutmeg in the custard mix. These spices can weave a tapestry of comforting aroma and warmth, making your flan an unforgettable culinary experience.

Let’s Not Forget the Garnishes

They are the final touches to make the best homemade flan not just visually appealing but also better tasting.

Berries on Top: Brighten up your caramel delight with a scattering of fresh berries. The tartness of raspberries or blueberries can complement the sweet creaminess of the flan brilliantly. Plus, they add a vibrant splash of color making your dessert a visual treat.

  1. Caramel Drizzle: A generous drizzle of caramel sauce can make your flan simply irresistible. The glossy cascade of sweet syrup over the golden flan can make it a dessert right out of a gourmet patisserie.

Remember, each addition or garnish infuses a unique personality, transforming your flan from a classic dessert into something special. So, feel free to experiment, have fun, and create your signature flan that narrates your culinary story. After all, cooking is a creative journey. Remember, there are many other delicious Flan variety’s you could try. So, put on your chef’s hat, and let your imagination take the lead!


In conclusion, the journey of making the best homemade flan is a sweet balance between time and passion. It starts with crafting a caramel base, followed by a velvety custard batter.

The perfect bake is achieved through a gentle water bath. The magical result is a visual delight and a treat for the senses.

Personal flourishes like citrus infusions, warm spices, and elegant garnishes add extra flair. But the true joy lies in sharing this dessert with loved ones. From the moment they see your creation to the first bite, memories are made. So put on your apron, set your oven, and immerse yourself in the joy of flan-making.

the best homemade flan on a plate with caramel and a mint sprig on top

Homemade Flan

This is the best homemade flan recipe ever! You only need 5 simple ingredients to make it! This creamy custard dessert is sure to become a family favorite.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine Mexican
Servings 8


For Caramel

  • 3/4 cup granulated sugar

For Flan

  • 3 large eggs
  • 2 yolks
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 tablespoon vanilla extract


  • Preheat oven to 350°F.

Make the Caramel

  • Pour the sugar into a skillet over medium heat. Stir the sugar continually until it begins to brown and turns into a dark brown syrup. This is your caramel,
  • Carefully pour the caramel into a 7-inch round pan or a special flan pan, or 6 four-ounce ramekins. Pour the caramel evenly into the bottom of your dish.

For the Flan

  • In a large mixing bowl, add the eggs, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together until everything is fully combined. Do not overmix, as this creates air bubbles.
  • Strain the custard. This adds to the smoothness.
  • Pour the custard mixture into the caramel-coated pan. Cover the top of the pan with the lid or with aluminum foil.
  • Place the flan in a baking dish. Pour enough water in the dish to cover halfway up the baking dish. Bake for 1 hour and 15 minutes.
  • Carefully remove the dish from the oven, lift the flan pan out of the water bath. Remove the lid or aluminum foil. Let the flan cool to room temperature.
  • Once it's cooled, cover and refrigerate for 4 hours or overnight.
  • To serve, uncover , slide a knife along the edges of the pan to loosen it up. Place a plate or platter on top of the flan, quickly and securely flip it over. Now the flan should be upside down. Carefully remove the flan dish.
  • The flan should be on the plate. If not, just let it sit for a few minutes. It will loosen up and slide out.


Nutrition Estimates
Serving: 1slice, Calories: 298kcal , Carbohydrates: 48g, Protein: 8g , Fat: 8g , Saturated Fat: 4g (20%), Cholesterol: 110mg , Sodium: 98mg , Potassium: 37mg  Fiber: 0g, Sugar: 48g 
Keyword Flan

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