Flan Recipe

Add the sugar to a saucepan with a thick bottom and place over medium heat. Stir the sugar constantly until it fully melts. It’s important to stir frequently so the sugar melts evenly.

Once the sugar melts entirely and has a deep amber color, add the water carefully, because once you add it, it will bubble up, so be careful not to burn your hands.

Use a spatula to stir the mixture over the medium-low heat, until the crystallized sugar remelts with the water. It can take a few more minutes. You can remove it from the heat and stir off heat for a bit and then return to the heat, to ensure it won’t burn, but still making sure it will all re-melt.

Once the caramel has melted, carefully pour the caramel into a flan mold or baking dish. You can use a 8 or 6 cup bundt pan. You can also use a flanera, which is a flan baking dish. My favorite pan to use to make this recipe is a small 6-cup bundt pan because it makes the flan taller.

Set the pan aside while you prepare the flan mixture.

Preheat the oven to 350°F (175°C).

In a mixing bowl, add the sweetened condensed milk and eggs. Whisk until combined.

Pour in the evaporated milk and vanilla, and whisk until the mixture is smooth and fully combined.

Pour the flan mixture over the caramel in the mold. Cover the mold tightly with aluminum foil.

Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the flan mold to create a water bath.

Bake for 50–60 minutes, or until the flan is set but slightly jiggly in the center when gently shaken. Also, when you insert a pointy knife in the flan, it should come out clean without any wet custard.

Baking time will depend on the size of the dish used, on a 6-cup bundt it can take longer than in a 8-cup bundt.

Remove the mold from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours or overnight.

Before unmolding the flan, heat some water and pour it into the same larger dish used for the water bath during baking. Place the bundt pan in the warm water and let it sit for 5 to 10 minutes. The heat will help loosen the caramel from the bottom, making it easier to release the flan effortlessly.

Run a knife around the edges, place a plate over the mold, and quickly flip it over to release the flan.

Slice, serve, and enjoy!