The World’s Best Baked Flan Recipe
Oh Hello there!
Hi my name is Joel! And I have one chopping board.
I have been dreaming of having my very own blog since last year and I have never thought I would make it to this, my first blog post. It took me a while to choose a topic that I already knew and what I actually loved – FOOD (Yum!). Just to let you know, I don’t have a culinary degree of some sort, but hey my mom doesn’t have a culinary degree and she cooks like a pro. 🙂
Why a food blog?
Well, everybody cooks (at least tries to) and everybody eats – I wanted to have a broad audience and I have a couple of recipes up my sleeves that I can share. I know there are so many food blogs out there and I am not here to compete with them. Also, there are tons of recipes out there that I haven’t done and I want to try them (even the ones I can’t pronounce) and share it to anyone who will read my blog.
The world’s best baked flan recipe is very easy to make. This recipe would be perfect for new year’s dessert.
When I was in grade school, I wasn’t a big fan of flan because every time I ate this dessert I got headaches. I know. I know. You think I was a crazy kid, I thought so too.
Back to the recipe. I use to mix my ingredients using a blender and it creates a lot of bubbles, this time I went with a mixer, it doesn’t create too much bubbles and when you pour the mixture to a baking pan the bubbles disappear.
- 5 eggs
- 1 can (390g) condensed milk
- 1 can (250ml) evaporated milk
- 500mL heavy cream
- 1½ cup white sugar
- 1 tsp vanilla extract
- Preheat oven to 302 degrees F (150 degrees C).
- Place the 1 cup sugar in a non-stick saucepan, melt sugar over medium heat. Allow the sugar to melt by swirling occasionally, do not stir, until it dissolves and begins to brown. Continue swirling the saucepan until the sugar becomes dark golden brown.
- Pour caramelized sugar into a 2 10x5 loaf pan or 6x4 oval cake pan and swirl to coat the bottom of the pan evenly.
- Combine eggs, condensed and evaporated milk, heavy cream, vanilla extract, and the rest of the sugar (½ cup) in a mixer or blender for a minute or until everything is mixed together.
- Place the filled loaf pan into a larger pan and add 1 inch of hot water to the outer pan. Bake in preheated oven for 50 minutes, or until set. (See Note)
- Allow to cool, refrigerate.
- Serve by flipping the loaf pan over a plate (caramel on top). Serve cold.
You can cover your loaf pan with foil while baking to avoid browning.
Check the center of the flan with a toothpick, Flan is done when toothpick comes out clean.
Cynthia
Hi there Joel! Welcome to the wonderful world of food blogging. And what an entrance you have made with such a decadent dessert that screams, “Eat me, it’s the holidays!” I’m actually making some flan next week for a friend who requested it for their Christmas present 🙂
Looking forward to seeing more of your work.
Joel A.
Hi Cynthia! Thank you for visiting my blog and taking time to read it, its very much appreciated. I never thought anyone would care, since I’m a novice in food blogging. Its nice to have such a warm welcome. 🙂
Shelly
Hi Joel! I love reading food blogs! Your flan looks so YUM and DELICIOUSLY silky. It is one of my most favorite desserts that doesn’t have lemon 🙂
Jenn
That has to be the prettiest flan I’ve ever seen! Almost too pretty to eat 🙂
John Anderson
Great recipe.
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Willma Olsen
I just made your flan. Your recipe was so easy to follow. In. My family we have flan at most holidays. Reminds me of being back home with my family. Thanks for the recipe. I can’t wait to try it. 🙂
Joel A.
Thanks! Hope you enjoy it. Regards to your family. 🙂
Kerry
I’m looking forward to trying the flan….it is in the oven as I type! You didn’t elaborate how to remove the flan from the pan after it’s done. Just wondering what the best way is?
Thanks
Kerry
Joel A.
All you do is gently slide a knife to the edges of the pan to loosen it up on its sides. Once done, cover the pan with a plate (eating side covering the flan) then flip it over. It should fall in place 🙂
Colly Gruczelak
Pan sizes are confusing. Can I use 9″ pyrex pie plates or 9″ cake pans? How many servings ?
Joel A.
You can use 9″ pyrex plates or cake pans. Just make sure the depth of the flan mixture stays within 1 1/2 inch. Otherwise it’ll take longer to cook. It may also take longer to cook in a pyrex plate since metal pans tend to get hot faster. The recipe will serve 6-8 people.
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Donna
How much heavy cream–do you mean to say 2 cups?
Joel A.
I used two 250mL boxes of cream, 500mL total. Roughly 2 cups.
Mary Jane Rodriguez
I want to add liquor to my flan for the holidays or even fruit. Help
fernando
thanks for the recipe, i followed your instructions, minus putting the pan inside another pan. but i think it’ll be okay. the countdown begins. 🙂
Jennifer
Just made it and ommited the heavy cream and added a cup of whole milk instead…it came out perfect!! I’ve made so many different varieties of flan. I’m Portuguese and Italian so we make this all the time in our family lol. Do u by chance have a recipe making a chocolate cake flan?? Thanks so much! It came out silky smooth and deliciously creamy!
Jennifer
Also I used a bundt pan as I always do for flan…
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Ann
What’s the difference between swirling and stirring? This is the recipe I’m looking for! All my Puerto Rican friends make this but with water in the sugar & it takes so long. And then suddenly I burn the sugar!
Joel A.
Stiring may cause unmelted crystals. Swirling the pan makes the sugar caramelize evenly. You have to let is sit for quite a bit on low fire. Patience is key. 🙂
Meg Krutzler
Hi. I’m new to blogging. Just needed a recipe for Flan. Guess I need recipe for shortcake as well, since my tummy LOVES flan on cake w fresh fruit for topping. I’m drooling just thinking about it. Can you help me out? Thanx in advance❣