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Authentic Flan Recipe
This classic Spanish flan is a smooth, creamy egg custard dessert topped with a rich layer of golden caramel sauce. It's a traditional favorite across Spain, known for its melt-in-your-mouth texture and beautifully balanced sweetness. Despite its elegant appearance, this flan is surprisingly simple to make at home using just a few basic ingredients like eggs, milk, and sugar. Whether you're familiar with Spanish desserts or trying flan (also known as crème caramel) for the first time, this recipe brings authentic flavor with minimal effort. It’s the perfect make-ahead treat for family gatherings, dinner parties, or when you’re craving something sweet and nostalgic.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 Ramekins
Course: Dessert
Cuisine: Latin America
Ingredients Equipment Method Video Notes

Ingredients
  

Caramel
  • ¼ cup water
  • 1 cup granulated sugar
Custard
  • 1 cups milk
  • 5 large eggs
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1 can (12 oz / 355ml) evaporated milk
  • 1 cup granulated sugar
  • ⅛ tsp salt
  • 1½ tsp vanilla extract ((optional))

Equipment

  • 8 ramekins

Instructions
 

  1. Preheat the oven to 350°F (175°C).
  2. Make the Caramel: In a medium saucepan over medium heat, combine the sugar and water.
    Cook without stirring until the sugar melts and turns a deep amber color (about 7–10 minutes). Swirl the pan occasionally to ensure even caramelization.
    Quickly and carefully pour the hot caramel into the bottom of each ramekin, swirling to coat the base evenly. Set aside to cool and harden.
  3. Prepare the Custard: In a large bowl, whisk the eggs until well blended.
    Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt. Whisk until smooth and fully combined.
    Strain the mixture through a fine sieve into a large measuring cup or bowl to remove any egg solids (optional but gives a smoother flan).
  4. Fill and Bake: Preheat oven to 325°F (160°C).
    Evenly divide the custard mixture into the 8 ramekins (on top of the hardened caramel).
    Place the ramekins in a large roasting pan or deep baking dish. Fill the pan with hot water until it reaches halfway up the sides of the ramekins (this is a water bath or bain-marie).
    Carefully transfer the pan to the oven and bake for 40–45 minutes, or until the flan is just set with a slight jiggle in the center.
    Remove from the oven and let cool in the water bath for 10–15 minutes, then remove ramekins and chill in the refrigerator for at least 4 hours (preferably overnight).
  5. Unmold and Serve: To serve, run a thin knife around the edge of each ramekin to loosen the flan.
    Invert onto a serving plate — the caramel will flow over the custard beautifully.
    Serve chilled and enjoy!

Video

Notes

Use a Water Bath (Bain-Marie): Baking the flan in a water bath ensures gentle, even cooking and prevents the custard from curdling or cracking. Make sure the water reaches halfway up the ramekins and avoid splashing water into the custard.
Don’t Overcook the Flan: The flan is done when it’s set around the edges but still slightly jiggly in the center. Overbaking can cause the texture to become rubbery or grainy. It will continue to firm up as it cools.
Caramel: When making the caramel use a light-colored saucepan so you can watch the color change. Don’t stir the sugar once it starts boiling; swirl the pan instead.
Be careful: caramel is extremely hot! Pour it quickly into the ramekins once it reaches a deep amber color, as it sets fast.
Strain the Custard: Straining the egg mixture through a fine mesh sieve before pouring it into ramekins removes bubbles or any egg solids. This gives your flan a smooth, silky texture — just like the kind served in traditional Spanish cafés.
Chill Well Before Serving: Flan needs to be fully chilled to set properly and for the flavors to develop. Allow at least 4 hours of refrigeration but overnight is ideal for best taste and texture.
Unmolding: To unmold easily run a thin knife around the edge of the ramekin. Place a plate on top and quickly invert. Let it sit for a few seconds; the caramel will slowly release and flow over the flan beautifully.