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SUSTAINABILITY

Homemade Flan

  • 15 mins
  • Cook for: 60 mins | Chill: 2–3 hours
  • 6-8 Persons
  • Vegetarian
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MEET THE CREATOR

The Hands Behind This Recipe.

Gabriela Lopez

Content creator · Detroit, MI

Recipe by Gabriela, a Detroit-based content creator inspired by slow suburban living, cozy coffee routines, and comforting homemade desserts like classic flan. Her kitchen style focuses on simple moments, rich flavors, and recipes that make everyday life feel a little warmer and more inviting.

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Gabriela

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Ingredients:

Flan Mixture

Caramel

Materials Needed

Nutritional Information

(Per Serving – Approximate)

Calories:338 kcal
Carbohydrates:50 g
Sugars:50 g
Protein:11 g
Total Fat:11 g
Saturated Fat:6 g
Fiber:2 g
Sodium:153 mg

There’s something magical about homemade flan. That glossy caramel layer, the ultra-creamy texture, and the moment you flip it onto a plate and watch the sauce cascade down the sides never gets old. It looks impressive, tastes rich and comforting, and surprisingly comes together with just a handful of simple ingredients.

This homemade flan recipe is smooth, silky, and perfectly sweet with a melt-in-your-mouth custard center. Whether you grew up eating flan at family gatherings or you’re making it for the very first time, this dessert brings cozy, classic dessert energy to any table.

Instructions:

  • In a saucepan over medium heat, melt the sugar until it turns into a golden caramel. Carefully pour the caramel into a baking dish and spread evenly.
  • In a large bowl, beat the eggs first. Gently whisk in the evaporated milk, condensed milk, milk of choice, and vanilla extract until smooth.
  • Slowly pour the custard mixture over the caramel layer in the baking dish.
  • Place the baking dish inside a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish.
  • Bake at 350°F (175°C) for about 60 minutes, or until the center is set but still slightly jiggly.
  • Let the flan cool completely, then refrigerate for about 2 hours. Run a knife around the edges and carefully invert onto a serving plate before serving.
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