Flan is such a delicious and easy dessert. Some think it’s complicated but it’s actually quite simple! This is my go-to flan recipe. All you need to make it are sugar, eggs, sweetened condensed milk, evaporated milk and vanilla extract. That’s it. These are pretty much staple items I always have on hand. No complicated steps or hard-to-find ingredients. And the best part? You can prep it ahead of time and let it chill in the fridge until you’re ready to serve.
Flan is one of those desserts that looks impressive but is actually super easy to make. It has that fancy, smooth, custardy texture and sweet caramel sauce that makes people think you spent hours on it but really, it comes together with just a few basic ingredients I always have in my pantry.
The process starts with melting sugar into a golden caramel and pouring it into the bottom of a loaf pan. This forms the sweet, sticky topping that flan is known for. Then the custard mixture gets blended until smooth and poured over the hardened caramel.
It bakes gently in a water bath to keep the texture silky and smooth. Once it cools and chills, it flips out beautifully onto a plate with a glossy layer of caramel on top. That moment always feels like magic.
I love that this dessert feels special but is so low effort. It’s perfect for holidays, dinner parties, or just when you want something sweet but don’t want to run to the store. I make it all the time because it’s foolproof and always a hit.
If you’ve never made flan before, don’t be intimidated. It’s simple, delicious, and totally worth trying.
Flan Recipe
Flan is an easy and delicious dessert made with simple ingredients.
Ingredients
- 1 cup sugar
- 5 eggs
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 2 tsp vanilla extract
Instructions
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Preheat the oven to 350.
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Heat up a pan over medium heat. Add the sugar to the pan. After 5 minutes, the sugar will begin to melt.
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Slowly stir the sugar until it has all melted. Next pour the caramel sauce into a loaf pan and let it harden.
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Add the eggs, sweetened condensed milk, evaporated milk and vanilla extract to the blender. Blend for 30-40 seconds.
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Pour the mixture into the loaf pan. Cover the loaf pan with aluminum foil then place it into a casserole dish.
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Transfer the casserole dish to the oven. Add enough water to the casserole dish to reach half way up the side of the loaf pan.
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Bake for 1 hour. Then remove the loaf pan from the casserole dish and uncover. Let cool for 1 hour.
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Cover the loaf pan again and transfer to the refrigerator to chill for 6 hours or overnight.
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Uncover the loaf pan and run a butter knife along the edges of the flan to loosen it up.
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Place a large plate face down on top of the loaf pan and flip it over. Serve and enjoy.