Flan

Condensed milk gives flan its custardy texture and characteristic sweetness.

A baked caramel custard, flan is a classic Mexican dessert. Although there are many versions of flan, the most common one in Mexico uses condensed milk. Some recipes add vanilla extract and/or evaporated milk. Flan is baked in a water bath for even cooking.

Recipe Servings: 12

Prep Time

20 minutes
+ 3 hours resting

Cook Time

1 hour

Total Time

4 hours 20 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

½ cup (120 ml) water
1½ cups (192 g) sugar, divided
12 oz (360 ml) condensed milk
¾ cup (180 ml) milk
6 eggs, beaten
2 tsp (10 ml) vanilla extract
Pinch of salt

Directions

Preheat oven to 325ºF (160ºC).
Combine water and sugar in a saucepan set over medium heat, bring to a boil, and cook until golden, stirring constantly.
Divide mixture among six serving-size ramekins and coat the inside of each before the syrup hardens.
Beat remaining ingredients together in a bowl until just combined.
Divide mixture among the ramekins.
Place ramekins in a shallow baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
Bake for about 40 minutes, or until a knife inserted in the center of a flan comes out clean.
Remove from oven and let cool slightly before refrigerating for at least 3 hours.
Run a knife around the edge of each ramekin, and then invert them onto serving plates.