Flan (Baked Caramel Custard)
Why this recipe works
- Gentle water-bath baking: The water bath moderates the oven heat, helping the custard set evenly without becoming grainy or rubbery.
- Silky custard: Whole milk, whole eggs and extra yolk give the flan a smooth, soft set that slices cleanly after chilling.
- Bittersweet caramel balance: Cooking the caramel to a deep amber colour gives the sauce enough bitterness to balance the sweet vanilla custard.
Get the most out of this recipe
Timing notes
- Chill fully before unmoulding: The flan needs to be completely cold and set before turning out, so allow enough fridge time after baking.
- Turn out close to serving: For the neatest presentation, unmould the flan shortly before serving so the caramel sauce stays glossy and contained.
- Cool before refrigerating: Let the tin cool to room temperature before chilling to help the custard finish setting gently.
Texture tips
- Keep the custard smooth: Whisk just until combined rather than frothy; excess air can leave small bubbles in the finished flan.
- Look for a gentle wobble: Remove the flan when the edges are set but the centre still trembles like jelly. It will firm as it cools.
- Warm the milk gently: Milk should be steaming but not boiling before it is whisked into the eggs, which helps avoid a curdled texture.
Common mistakes
- Do not take the caramel too far: Once the caramel reaches a deep amber colour, pour it into the tin immediately; it can move from bittersweet to burnt very quickly.
- Avoid a harsh oven environment: Bake at 160°C (320°F) with hot water around the tin so the custard cooks slowly and evenly.
- Do not unmould while warm: A warm flan is too fragile to turn out cleanly and may collapse before the custard has fully set.
Ingredient notes
- Whole milk gives a clean custard flavour: Whole milk keeps the texture creamy without making the flan overly rich.
- Richer dairy changes the set: Using milk and cream will make the custard fuller and more luxurious, but also slightly heavier.
- Use good vanilla: Vanilla is one of the main flavours here, so vanilla extract or paste with a rounded aroma makes a noticeable difference.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Put a kettle on to boil, and set a deep baking dish in the oven to warm slightly while you make the caramel.
- Tip the caster sugar and water into a saucepan and set over medium heat, swirling the pan gently until the sugar dissolves. Continue cooking without stirring until the caramel turns a deep amber colour, 6 to 10 minutes. Immediately pour into a 20 cm round cake tin and tilt to coat the base evenly.
- Warm the whole milk in a saucepan over medium heat until steaming and just below a simmer, then take off the heat. In a mixing bowl, whisk the eggs and egg yolks with the vanilla extract and fine sea salt until combined. Slowly whisk in the warm milk to make a smooth custard.
- Pour the custard over the caramel in the tin. Set the tin in the warmed baking dish, then carefully pour in enough boiling water to come halfway up the sides of the tin. Bake for 45 to 55 minutes, until the edges are set and the centre still has a gentle wobble.
- Lift the tin out of the water bath and leave to cool to room temperature. Cover and chill until fully cold and set.
- Run a thin knife around the edge of the flan to loosen it. Invert a serving plate over the tin, then turn over in one confident motion and lift off the tin. Let the caramel run over the top before slicing to serve.
Recipe notes
Tips
- For the cleanest set, avoid whisking lots of air into the eggs and milk, and bake until the centre wobbles like jelly rather than feeling liquid.
- If the caramel hardens in the tin before you add the custard, do not worry; it will melt into a sauce as the flan bakes and chills.
- Food safety: this dessert contains eggs; serve fully chilled and keep refrigerated, and avoid serving to anyone who should not eat lightly cooked eggs.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Whole milk with milk and cream for a richer custard.
Storage
- Refrigerate up to 3 days
- Keep covered in the fridge. For best texture, turn out just before serving; if already turned out, store on a rimmed plate to catch the caramel and serve cold.
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Recipe overview
- Servings: 6 servings
- Total time: 4h (25min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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