- In a medium saucepan, add the sugar, water, and lemon juice over medium heat. Stir just until the sugar dissolves.
- Once dissolved, stop stirring and let the mixture cook until it turns a deep amber color. This should take about 8–10 minutes.
- Immediately pour the caramel into a 9-inch (23cm) round baking dish or individual ramekins. Swirl the dish to coat the bottom evenly.
- Set aside and let the caramel harden.
Step 2: Prepare the Flan Mixture
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt until fully combined.
- Strain the mixture through a fine-mesh sieve to remove any egg lumps, ensuring a silky texture.
Step 3: Assemble and Bake
- Preheat your oven to 350°F (175°C).
- Pour the custard mixture over the hardened caramel in the baking dish.
- Place the flan dish into a larger baking pan and carefully pour hot water into the larger pan, creating a water bath (bain-marie). The water should reach halfway up the sides of the flan dish.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Step 4: Cool and Unmold
- Remove the flan from the oven and let it cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
- To unmold, run a knife along the edges, place a plate over the baking dish, and invert quickly. The caramel will flow over the flan beautifully.
Serving and Storage Tips
- Serve chilled for the best flavor and texture.
- Garnish with fresh berries, whipped cream, or a sprinkle of cinnamon for an elegant touch.
- Store leftovers in the refrigerator for up to 3–4 days.
- Do not freeze flan, as it may change the texture.
Variants
- Coconut Flan – Substitute half of the evaporated milk with coconut milk for a tropical twist.
- Chocolate Flan – Add 2 tablespoons of cocoa powder to the custard for a rich, chocolatey version.
- Coffee Flan – Mix 1 tablespoon of instant coffee into the custard for a delightful espresso kick.
- Pumpkin Flan – Add ½ cup of pumpkin purée and ½ teaspoon of cinnamon and nutmeg for a fall-inspired treat.
- Dairy-Free Flan – Replace condensed and evaporated milk with coconut milk and almond milk and use maple syrup instead of sugar for caramel.
FAQ
1. Why is my caramel too hard?
If the caramel hardened too much, it might have been overcooked. Next time, remove it from heat as soon as it turns golden amber.
2. Why did my flan crack?
Overbaking can cause cracks. The flan is ready when it’s set but still slightly jiggly in the center.
3. Can I make flan without a water bath?
The water bath is essential to keep the flan smooth and prevent it from overcooking.
4. How can I make flan without an oven?
You can steam the flan on the stovetop in a covered pot with water over low heat for about 45 minutes.
5. Can I use whole milk instead of evaporated milk?
Yes, but evaporated milk adds richness, so you might notice a lighter texture.
This Homemade Flan Recipe is the perfect balance of smooth, creamy custard and luscious caramel. Whether for a family gathering or a special occasion, this flan is guaranteed to impress. Give it a try and enjoy a slice of this classic dessert! 🍮
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