Homemade Vanilla Flan Recipe

Ingredients

For the Caramel

• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) water

For the Flan Custard

• 4 large eggs
• 1 (14 oz / 400 g) can sweetened condensed milk
• 1 (12 oz / 350 ml) can evaporated milk
• 1 tbsp pure vanilla extract
• ½ cup (120 ml) whole milk (optional, for extra creaminess)

Instructions

1. Make the Caramel

1. In a saucepan, combine sugar and water.
2. Heat over medium-low without stirring until sugar dissolves and turns into a golden amber caramel (about 8–10 minutes).
3. Quickly pour caramel into the bottom of a round baking dish or individual ramekins. Tilt to coat evenly.

2. Prepare the Custard

1. In a mixing bowl, whisk eggs until smooth.
2. Add sweetened condensed milk, evaporated milk, whole milk (if using), and vanilla extract.
3. Whisk until fully combined and creamy.

3. Assemble and Bake

1. Pour custard mixture over the hardened caramel in the baking dish.
2. Place dish inside a larger baking pan. Fill the outer pan with hot water halfway up the sides (water bath).
3. Bake at 350°F (175°C) for about 50–60 minutes, or until a knife inserted in the center comes out clean.

4. Chill and Serve

1. Remove flan from oven and let cool to room temperature.
2. Refrigerate for at least 4 hours (or overnight) to set.
3. To serve, run a knife around the edges of the dish, invert onto a plate, and let the caramel sauce flow over the top.

 Tips

• For extra silkiness, strain the custard before pouring into the baking dish.
• Use fresh vanilla bean instead of extract for a richer flavor.
• Best served chilled with fresh berries or whipped cream.

Would you like me to also give you a coffee-flavored flan variation for a stronger twist?