Some desserts have a way of slowing the kitchen down the moment you start them and for me, flan is that kind of recipe.
The sugar melting into caramel, the quiet bubbling, the soft steam rising from the pot, it all feels calm and steady.
I like how the custard mixture comes together without effort.
A few ingredients whisked lightly, poured gently, and the flan slowly settles into something silky.
What I love most is the balance, the sweetness is gentle, the texture is soft, and every bite feels smooth from start to finish.
It’s the dessert I reach for when I want something classic that still feels comforting.
And if you’ve been wanting a simple treat that looks elegant on the table, this is one worth trying. It’s easy, forgiving, and just as good warm as it is chilled.
Why I Make This So Often?
I enjoy how steady this recipe feels. Once everything is mixed, the oven handles the rest without needing attention.
I like seeing the custard firm up little by little. The gentle set always tells me it’s on the right track.
I also appreciate how everyday ingredients turn into something so smooth. Just eggs, milk, and sugar nothing extra at all.
The recipe never surprises me in a bad way. Every batch comes out soft, simple, and comforting.
And I love how flan tastes after it has rested. The caramel sinks in, the texture settles, and each slice feels balanced.
Flan Recipe
Equipment
- Small Saucepan
- Loaf pan or ramekins
- Larger pan
- Fine strainer
- Wire rack
Ingredients
For the Caramel
- 1 cup White Sugar
- ¼ cup Water
For the Custard
- 4 Eggs
- 1 can Sweetened condensed milk 14 oz
- 1 can Evaporated milk 12 oz
- 1 tsp vanilla
- Pinch of salt
Instructions
- Make the CaramelHeat sugar and water in a saucepan until it melts and turns deep golden.
- Pour Into the MoldPour the caramel into my baking dish and tilt it to coat the bottom.
- Whisk the CustardIn a bowl, whisk eggs, condensed milk, evaporated milk, vanilla, and salt.
- Strain for SmoothnessStrain the custard to remove bubbles or tiny egg bits.
- Fill the MoldPour the custard over the caramel slowly so it settles evenly.
- Prepare the Water BathPlace the pan into a larger one and pour hot water halfway up the sides.
- Bake GentlyBake at 325°F until the center sets but still has a light wobble.
- Cool and ChillCool the flan, then chill it for a few hours so the texture becomes silky.
- Serving StepTo serve, run a knife around the edge, flip it onto a plate, and let the caramel run over the top.
Nutrition
How This Dessert Fits Into My Week?
Some days, I make it early so it can chill while I finish everything else.
It feels good knowing dessert is already taken care of.
I like serving it when I want something light after dinner.
It doesn’t feel heavy, and the sweetness stays gentle.
It also helps on nights when I don’t want to bake anything complicated.
The oven works quietly, and all I have to do is wait.
Flan makes hosting easier too.
Everyone knows it, everyone enjoys it, and it slices cleanly without fuss.
And on busy days, having a cold flan ready in the fridge feels like a small gift.
It takes no effort to serve but still feels homemade.
What To Serve With Flan?
Conclusion
Every time I make flan, I’m reminded how calm the process can be. A little whisking, a slow bake, and a chilled rest, it all comes together gently.
It’s the kind of dessert I like having in my routine because it always turns out soft, steady, and comforting, no matter the day.
And whenever I serve it, it always brings a quiet moment to the table. Something simple, something sweet, and something everyone reaches for without thinking.
