forkue
Flan

Uruguayan · Dessert · Medium

Flan

Total
6 hr 5 min
Prep
5 hr 15 min
Serves
4
Calories
350
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A silky vanilla custard turns out under a glossy amber caramel sauce, with a small spoonful of dulce de leche alongside.

The caramel softens into sauce while Flan chills, so patience does as much work as the oven. A gentle water bath lets the eggs set without turning the edges rubbery.

Use four 6-ounce ramekins rather than shallow cups, and stir the custard without beating air into it. Chill until thoroughly cold before turning out; warm custard is too fragile to release cleanly.

SweetCreamyMake AheadVegetarianGluten-freeNut-free

Method

  1. Heat the oven to 300°F (150°C). Put four 6-ounce ramekins in a roasting pan. Melt the caramel sugar in a small saucepan over medium heat for , swirling until amber, then divide among the ramekins.

  2. Warm milk, custard sugar and the scraped vanilla bean and seeds over medium-low heat for until steaming. Remove the pod.

  3. Gently stir the eggs and yolks together. Gradually stir in the warm milk, then strain into a jug and divide among the ramekins.

  4. Pour hot water into the roasting pan halfway up the ramekins. Bake for until the edges are set and the centers wobble slightly as one piece rather than sloshing.

  5. Lift the ramekins from the bath and cool for . Cover and chill for . Run a thin knife around each rim, invert onto a plate and serve with dulce de leche.

Forkue tips

  • Swirl the caramel pan instead of stirring; crystals on a spoon can make the sugar turn grainy.

Storing and reheating

Keep covered in the fridge for up to 3 days. Unmold just before serving and keep the dulce de leche separate until plating.

Kitchen gear

RamekinsTop picks on AmazonRoasting panTop picks on AmazonFine mesh strainerTop picks on Amazon
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Nutrition per serving, estimated

350Calories
10gProtein
51gCarbs
12gFat

Flan: FAQ

Why does my flan have holes?

Too much heat or air in the custard creates bubbles. Stir gently and bake in a water bath until just set.

Why is caramel stuck in the ramekin?

Some hard caramel can remain after unmolding. A long chill dissolves most of it into sauce; do not force the custard out while warm.

How do I store and reheat Flan?

Keep covered in the fridge for up to 3 days. Unmold just before serving and keep the dulce de leche separate until plating.

How long does Flan take?

About 6 hr 5 min in total: 5 hr 15 min prep and 50 min cooking.

What do I need to make Flan?

The key ingredients are whole milk, vanilla bean, egg yolks, eggs and dulce de leche, plus pantry basics.

Any tips for Flan?

Swirl the caramel pan instead of stirring; crystals on a spoon can make the sugar turn grainy.

Cook this next

More vanilla beanMore eggsMore dulce de leche