This easy flan recipe is smooth, rich and creamy. Made with just a handful of simple ingredients, it’s one of those desserts that looks impressive but is actually surprisingly easy to make.
If you’ve never made flan before, you shouldn’t be intimidated. The custard comes together in minutes, and after baking and chilling, you’re left with a gorgeousl dessert that’s perfect for special occasions or really anytime you’re craving something sweet.
I’ve made this flan recipe in both a loaf pan and a 9-inch glass pie dish, and both work wonderfully. A loaf pan creates a taller, thicker flan while a pie dish creates a wider, thinner flan that’s easy to slice. The photos in this post show both versions so you can see how the recipe turns out either way.
One important note: The caramel gets extremely hot while melting. It is much hotter than boiling water and can cause serious burns if it touches your skin. Be sure to handle it carefully and keep children away from the stove while making it.
Why You’ll Love This Flan Recipe
- Requires just a few simple pantry staples
- Rich, creamy, and perfectly smooth
- Easy enough for beginners
- Can be made in a loaf pan or pie dish
- Perfect make-ahead dessert
- Great for holidays and special occasions
- Always a crowd favorite
What Is Flan?
Flan is a baked custard dessert topped with a layer of caramel sauce. It’s popular throughout Mexico, Latin America, Spain, and many other parts of the world.
The custard is made from eggs, milk, and vanilla, then baked gently in a water bath until set. Once chilled, the flan is inverted onto a serving plate, allowing the caramel sauce to flow over the top.
The result is a smooth, creamy dessert with a melt-in-your-mouth texture and sweet caramel flavor.
Loaf Pan vs. Pie Dish
This flan recipe works well in either a loaf pan or a 9-inch glass pie dish.
Loaf Pan
A loaf pan creates a taller, thicker flan. Since the custard layer is deeper, it may need a little longer in the oven.
Pie Dish
A pie dish creates a wider, thinner flan that slices beautifully. Because the custard is more shallow, it may bake faster.
No matter which pan you choose, be sure to use a water bath for the smoothest texture.
Ingredients
You’ll only need five simple ingredients to make this homemade flan recipe.
Sugar
The sugar is melted into a caramel that becomes the topping once the flan is inverted onto a serving plate.
Eggs
Eggs help the custard set and create flan’s signature smooth texture.
Sweetened Condensed Milk
Sweetened condensed milk adds sweetness and richness while helping create the silky texture flan is known for.
Evaporated Milk
Evaporated milk balances the sweetness and contributes to the creamy consistency of the custard.
Vanilla Extract
Vanilla adds warmth and flavor and complements the caramel perfectly.
How To Make Flan
Step 1: Make the Caramel Sauce
Preheat the oven to 350°F.
Heat a pan over medium heat and add the sugar. After about 5 minutes, the sugar will begin to melt.
Slowly stir the sugar until it has completely melted and turned a golden amber color.
Be very careful during this step. Melted sugar is extremely hot and can cause serious burns if it touches your skin.
Immediately pour the caramel into a loaf pan or 9-inch glass pie dish. Carefully tilt the pan so the caramel coats the bottom evenly.
Set aside and allow the caramel to harden.
Step 2: Make the Custard
Add the eggs, sweetened condensed milk, evaporated milk, and vanilla extract to a blender.
Blend for 30 to 40 seconds or until smooth.
Pour the mixture into the loaf pan or pie dish over the hardened caramel.
Step 3: Prepare the Water Bath
Cover the pan tightly with aluminum foil.
Place the pan inside a large casserole dish or roasting pan.
Transfer the casserole dish to the oven, then carefully pour enough hot water into the casserole dish to reach about halfway up the sides of the flan pan.
Step 4: Bake
Bake for 1 hour.
If using a pie dish, begin checking for doneness around 50 minutes since it may bake faster than a loaf pan.
The flan is done when the edges are set and the center still jiggles slightly.
Step 5: Cool
Carefully remove the flan from the water bath and uncover.
Allow it to cool for 1 hour at room temperature.
Step 6: Chill
Cover the pan again and transfer it to the refrigerator.
Chill for at least 6 hours or overnight.
Step 7: Unmold and Serve
Uncover the flan and run a butter knife around the edges to loosen it.
Place a large plate upside down over the pan and carefully flip it over.
Lift the pan away and allow the caramel to flow over the flan.
Slice, serve, and enjoy.
Tips For the Best Flan
- Don’t overcook the caramel or it can become bitter.
- Use a water bath for a smooth, creamy texture.
- Don’t overbake the flan.
- The center should still jiggle slightly when removed from the oven.
- Chill thoroughly before unmolding.
- Overnight chilling produces the best texture.
- If using a pie dish, begin checking for doneness earlier.
Frequently Asked Questions
Can I make flan in a pie dish?
Yes! A 9-inch glass pie dish works beautifully for flan. Since the custard layer is thinner, it may bake faster than a loaf pan.
Can I make flan in a loaf pan?
Absolutely. A loaf pan creates a taller, thicker flan and is one of the most common pans used for homemade flan.
Why do I need a water bath?
The water bath helps the custard cook gently and evenly. It also helps prevent cracks and creates a silky smooth texture.
How do I know when flan is done?
The edges should be set while the center still has a slight jiggle. The custard will continue setting as it cools.
Can I make flan ahead of time?
Yes. Flan is one of the best make-ahead desserts because it needs time to chill before serving.
How long does flan last?
Stored covered in the refrigerator, flan will stay fresh for up to 5 days.
Is caramel dangerous to work with?
Melted sugar becomes extremely hot and can cause serious burns. Always handle caramel carefully, avoid splashing it, and never touch it until it has cooled.
Can I freeze flan?
I don’t recommend freezing flan because the texture can become grainy after thawing.
Storage
Store leftover flan covered in the refrigerator for up to 5 days.
More Mexican Desserts You’ll Love
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.