Flan

Ingredients

• ¾ cup Granulated sugar
• 1 can Sweetened condensed milk
• 1 ½ cups 1% milk
• 5 Eggs (large)
• 2 tsp Vanilla extract
• ¼ tsp Kosher salt
• 1 Orange, zest only (optional)

Method

1. Heat the oven to 325°F. Melt the sugar in a dry pan over medium heat without stirring — swirl it — until it is deep amber, 7-9 minutes. Pour it straight into the cake pan and tilt to coat the bottom. It sets hard in seconds; that is fine.
2. Blend or whisk the condensed milk, milk, eggs, vanilla, salt and zest until smooth. Do not aerate it — bubbles become holes in the set custard.
3. Strain the custard over the caramel.
4. Set the pan inside a roasting pan and pour hot water halfway up its sides. The water bath is what keeps the custard from curdling at the edges.
5. Bake 50-60 minutes until the center wobbles as a single mass rather than rippling.
6. Chill at least 4 hours, ideally overnight. Run a knife around the edge, put a rimmed plate over the top, and invert — the caramel has liquefied into a sauce and it pours out over the top.

Notes

✨ The restaurant touch

Overnight in the fridge. A flan turned out after four hours is good; after twelve, the caramel has fully dissolved into sauce and it is a different dessert.

🧒 For the kids

It is a wobbly caramel custard, which is a universally popular category. Serve small.

🥡 Leftovers

Keeps 3 days and stays good the whole time.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.