Our traditional recipe for Flan makes the most of the creamy decadence of sweetened condensed milk and the slightly toasty flavor of evaporated milk. Heightened with rich vanilla and a touch of orange zest, this custard is a renowned classic for a reason.

Makes 6 servings
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (80 grams) water
  • 3 large eggs (150 grams)
  • 2 large egg yolks (37 grams)
  • 1 (14-ounce) can (378 grams) sweetened condensed milk
  • 1 (12-ounce) can (370 grams) evaporated milk
  • 1½ teaspoons (6 grams) vanilla extract
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) packed orange zest
  1. Preheat oven to 325°F (170°C).
  2. In a small saucepan, combine sugar and ⅓ cup (80 grams) water. Bring to a boil over medium-high heat, being careful not to splash sides and gently stirring frequently to help sugar dissolve. (Use a wet pastry brush to help dissolve any sugar that sticks to sides of pan.) (Do not stir once mixture starts to boil.) Cook until mixture turns a deep amber color. Immediately divide caramel among 6 (6-ounce) ramekins; carefully swirl ramekins so bottoms are evenly coated with caramel. (Sides of ramekins may be hot.) Place ramekins in a 13×9-inch baking pan.
  3. In a large bowl, whisk together eggs and egg yolks until well combined. Add condensed milk and all remaining ingredients; gently whisk until well combined, stopping to scrape sides of bowl and being careful not to incorporate too much air. Strain through a fine-mesh sieve into a large bowl or glass measuring cup.
  4. Spray sides of each ramekin with cooking spray; using a paper towel, spread into an even layer and wipe away any excess. Divide egg mixture among prepared ramekins (about 152 grams each). Using a small spoon, skim off any bubble clusters on surface, if desired. Cover each ramekin tightly with a square of foil. Add enough hot water to baking pan to come halfway up sides of ramekins.
  5. Bake until set but still jiggly and an instant-read thermometer inserted in center registers 170°F (77°C) to 175°F (79°C), 35 to 38 minutes. Transfer flans to a wire rack; uncover ramekins, and let cool for 45 minutes. Cover and refrigerate for at least 4 hours or up to overnight.
  6. Let chilled flans stand at room temperature for 45 minutes. To serve, place a plate upside down on top of 1 ramekin; invert, and remove ramekin. (See Notes.) Repeat with remaining ramekins.
Notes: You can use a small sharp knife to loosen just the very top edge of the flan from the ramekin, if necessary. Avoid going too deep, as you may ding the sides of the flan. Use a smooth rather than a sawing motion to keep your edges as clean as possible.
Often when a flan is loose and ready to turn, you can roll the ramekin between your hands and the flan will also spin slightly inside the container.
When turning out a flan, you will often hear a suction-like sound followed by the caramel sauce flowing onto the plate; both indicate your flan has released!



Previous articleChocolate-Covered Crisp Rice Cookies
Next articleDobos Torte


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.