Ingredients (~6 servings)
- 3 large eggs
- 1 large egg yolk
- 1/2 tsp kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 3 Tbsp water
- Pinch kosher salt
Get Your Oven and Water Bath Ready
Preheat your oven to 350F.
You can make this in an 8-inch cake pan or about 5 ramekins – I like using the cake pan since it’s easier to flip out later.
Set up whatever larger pan you’re using for the water bath; a roasting pan works great for this.
Make the Custard Base
Toss the eggs, egg yolk, salt, sweetened condensed milk, evaporated milk, and vanilla into a blender.
Blend for ~30 seconds until completely smooth – you don’t want it frothy, so don’t go crazy with the blending.
If it does get bubbly, just let it sit for a few minutes so the bubbles settle out.
Make the Caramel
In a medium saucepan over medium-low heat, combine the sugar and water.
Cook until the sugar completely dissolves into the water – this takes ~3-5 minutes and the mixture should be clear.
Turn the heat to high and let it boil hard for ~5 minutes until it starts turning light golden brown.
Once you see that light golden color, immediately drop the heat back to medium-low and keep cooking until it’s a proper golden brown – this happens fast, so don’t walk away.
The moment it hits that golden brown color, pour it straight into your baking pan and twist the pan around to coat the bottom evenly.
This stuff hardens in seconds, so move quickly and have a towel ready since the pan gets scorching hot.
Let the caramel set for ~5 minutes.
Assemble and Bake
Give the custard mixture a quick stir to make sure everything’s still combined.
Pour it right over the hardened caramel and cover the whole thing tightly with foil.
Set the pan in your water bath and fill the outer pan with hot water until it comes about halfway up the sides of the flan pan.
Bake for ~40-45 minutes until the center is still slightly jiggly but mostly set – it should feel firm when you gently shake the pan.
Cool and Serve
Let it cool on the counter for ~30 minutes, then stick it in the fridge for at least 4 hours or overnight.
When you’re ready to serve, run a knife around the edges to loosen it.
Put a large plate over the pan, flip the whole thing over, and give the bottom of the pan a few good taps to release the flan.
The caramel will flow down over the custard once you lift the pan off.
Classic Flan
Ingredients
Ingredients (~6 servings)
- 3 large eggs
- 1 large egg yolk
- 1/2 tsp kosher salt
- 1 can sweetened condensed milk 14-ounce
- 1 can evaporated milk 12-ounce
- 1 tsp vanilla extract
- 3/4 cup granulated sugar
- 3 Tbsp water
- Pinch kosher salt
Instructions
- Preheat oven to 350F. Set an 8-inch cake pan inside a larger roasting pan for water bath.
- Blend eggs, egg yolk, salt, sweetened condensed milk, evaporated milk, and vanilla for 30 seconds until smooth but not frothy.
- Combine sugar and water in a medium saucepan over medium-low heat. Cook 3-5 minutes until sugar dissolves and mixture is clear.
- Increase heat to high and boil hard for 5 minutes until light golden brown.
- Reduce heat to medium-low and cook until golden brown, watching closely.
- Immediately pour caramel into cake pan and tilt to coat bottom evenly. Let set 5 minutes.
- Pour custard mixture over hardened caramel. Cover tightly with foil.
- Fill outer pan with hot water halfway up the sides of the flan pan.
- Bake 40-45 minutes until center is slightly jiggly but mostly set.
- Cool on counter 30 minutes, then refrigerate at least 4 hours or overnight.
- Run a knife around edges. Place a large plate over pan, flip, and tap bottom to release flan.
