Hello, fellow food lovers! I’m Austin, the food blogger behind “Beyond The Bayou Blog.” Today’s recipe is all about flan, but before we dive in, let me share a sweet anecdote with you.
A few summers back, I hosted a dinner party for my closest friends. As we gathered around the table, laughter filling the air, I unveiled a tray of homemade flan which I made with the help of Aunt Anne. She is so perfect at cooking and balancing flavors that whenever there is something really special, I just cannot stop myself from asking for her help.
When my aunt brought the dish to the table along with Caramel Iced Coffee and Crumpet, the look of delight on my friends’ faces as they took their first bite was priceless. It was a moment of pure joy and camaraderie, where good food brought us all together and created lasting memories.
That evening, flan wasn’t just dessert—it was a symbol of friendship and the simple pleasures of sharing delicious food with the ones we love. As today I am missing flan along with my friends and that gathering let’s join me in recreating that warm and delightful experience.
What Is a Flan?
Flan is a simple dessert that’s a treat for the senses! It’s a creamy custard with a caramel glaze on top. I prefer the caramel to be a rich brown color, the custard silky, and the vanilla flavor pronounced. Originating in Spain, it’s spread to South America, Central America, Mexico, and the Philippines, where it’s known as crème caramel.
Overview: How To Make Flan?
I’m excited to share this classic Flan recipe with you! It’s a creamy and indulgent dessert that’s perfect for any occasion. To start, I melt sugar to create a golden syrup, which I pour into a baking dish to coat the bottom.
In a separate bowl, I beat eggs and mix them with sweetened condensed milk, evaporated milk, and vanilla until smooth. This mixture goes on top of the caramel in the baking dish, which is then placed in a water bath and baked until just set.
After cooling and refrigerating, the flan is ready to be served. I love the way the caramel sauce flows over the creamy flan when I invert it onto a serving plate. It’s a delightful treat that’s sure to impress your guests!
Flan Recipe
Equipment
- Medium Saucepan
- 9-inch round glass baking dish
- Deep roasting pan
- Wire rack
- Plastic Wrap
Ingredients
- 1 cup white sugar
- 3 large eggs
- 1 14 ounce can sweetened condensed milk
- 1 12 fluid ounce can evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Melt sugar in a saucepan until golden; pour into baking dish.
- Beat eggs, add condensed milk, evaporated milk, and vanilla; mix until smooth.
- Pour egg mixture over caramel in baking dish; place in a roasting pan.
- Add hot water to come 1 inch up the sides of the baking dish.
- Bake for about 1 hour until slightly jiggly in the center.
- Cool, then refrigerate for 3 hours or up to 3 days.
- To serve, invert onto a plate, letting caramel sauce flow over the flan.
Nutrition
Pick the Variation of Your Choice!
- Cinnamon Flan: Mix 2 teaspoons of cinnamon into the cream mixture for a warm, aromatic flavor.
- Mango Topping: Top your flan with sliced mangos, especially popular in the Philippines, like we did with our Mango Cake.
- Berries: Since flan already has a caramel topping, a handful of tangy berries like raspberries or strawberries make a perfect garnish, balancing the sweetness.
- Citrus Twist: Add 1 teaspoon of orange zest to the custard mixture for a refreshing citrus kick.
- Coffee Flavor: Mix in 2 teaspoons of instant espresso powder for a subtle coffee flavor that complements the creamy custard.
- Pumpkin Variation: Try pumpkin flan by adding 1 cup of canned pumpkin and 2 teaspoons of pumpkin pie spice to the mixture. Adjust baking time accordingly.
- Chocolate Flan: Explore a chocolate version of flan for a decadent twist on this classic dessert.
What to Serve with Flan?
Tips Which Might Be Helpful!
- Mix the ingredients thoroughly to ensure they are fully combined.
- Don’t grease the pan as it’s not needed for the flan.
- Use a water bath when baking for the best texture.
- Avoid over-baking to prevent the flan from becoming rubbery due to overcooked eggs.
- Chill the flan for the recommended time as it’s crucial for it to hold its shape when inverted and for the best texture.
- Before inverting, run a knife along the edge of the pan for a clean appearance when serving.
Store It for Later!
- Cooling: Allow the flan to cool completely at room temperature before storing.
- Covering: Cover the baking dish with plastic wrap or aluminum foil to protect the flan from absorbing odors or drying out.
- Refrigeration: Place the covered flan in the refrigerator. It’s best to keep it in the baking dish to maintain its shape.
- Labeling: If you’ve made multiple desserts, label the flan with the date to track its freshness.
- Consumption: Leftover flan is typically good for 3-4 days in the refrigerator. Enjoy it cold straight from the fridge or let it sit at room temperature for a few minutes before serving to soften slightly.
Why Is It Called Flan?
Flan gets its name from the French word “flaon,” which refers to a type of custard tart. The name likely evolved through various cultural influences over time. Today, flan is known worldwide as a creamy, caramel-topped dessert enjoyed in many different cuisines.