A good flan has a lovely contrast of textures: a delicate, creamy custard beneath a thin layer of flowing caramel. Although it looks elegant when served, this dessert is made with familiar ingredients and a fairly simple process.

The key is to prepare the caramel carefully, blend the custard without adding too much air, and bake everything gently in a water bath. After chilling, the flan becomes firm enough to turn out onto a plate while keeping its smooth, tender texture.

Ingredients You Will Need

For the custard:

4 large eggs

2 large egg yolks

½ teaspoon kosher salt

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 teaspoon vanilla paste, ½ vanilla bean, or 1 tablespoon vanilla extract

For the caramel topping:

1 cup granulated sugar

¼ cup water

Pinch of kosher salt

Prepare a blender for the custard, a medium saucepan for the caramel, and a larger roasting pan to hold the water bath. Have oven mitts or a dry kitchen cloth ready when handling the hot baking pan.

Step-by-Step Instructions

1. Preheat the oven to 350°F. Prepare a 9-inch round cake pan and a larger roasting pan for the water bath.

2. Add the eggs, egg yolks, salt, sweetened condensed milk, evaporated milk, and vanilla to a blender. Blend for approximately 30 seconds until smooth, then set aside.

3. Combine the sugar and water in a medium saucepan over medium-low heat. Stir gently until the sugar dissolves.

4. Increase the heat to high and let the mixture boil for about five minutes. Once it begins turning golden, lower the heat to medium-low and continue cooking until it reaches a deeper golden-brown color.

5. Immediately pour the hot caramel into the cake pan. Carefully tilt the pan to spread the caramel across the bottom, then leave it for about five minutes to set.

6. Give the custard mixture a gentle stir and pour it over the hardened caramel. Cover the cake pan tightly with aluminum foil.

7. Place the covered cake pan inside the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches around the sides of the smaller pan.

8. Transfer the pans to the oven and bake for 40–45 minutes, or until the custard is set but still has a slight movement in the center.

9. Carefully remove the pans from the oven. Take the cake pan out of the water bath and let the flan cool at room temperature for approximately 30 minutes.

10. Refrigerate the flan for at least four hours, preferably overnight, so it becomes firm enough to release cleanly.

11. Before serving, gently loosen the edges with a thin spatula. Place a large serving plate over the pan, hold both securely, and carefully turn them upside down.

12. Gently tap the pan if needed, then lift it slowly to release the flan. Allow the caramel sauce to flow over the top before slicing.

Cooling, Chilling, and Serving

Allow the flan to cool on the counter for about 30 minutes. Transfer it to the refrigerator and chill for at least four hours, or preferably overnight. This resting time helps the custard become firm enough to release cleanly from the pan. Place a large serving plate over the pan, hold both securely, and carefully turn them upside down. Gently tap the top of the pan if the flan does not release immediately.

Classic caramel flan is a lovely make-ahead dessert with a smooth vanilla custard and a sweet, glossy topping. Careful caramel preparation, gentle baking, and sufficient chilling are the main steps to getting a good result. Once unmolded, it is ready to slice and share.