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Flan (Classic Vanilla) Recipe Guide

Prep 20 min Cook 50 min Difficulty 2/5

Classic vanilla flan with caramel topping: caramelized sugar, creamy custard, and a chill until firm.

Why this recipe works

This classic vanilla flan yields a silky custard with a rich caramel topping. It’s suited for make-ahead dessert lovers and anyone who enjoys traditional, custard-based sweets.

Search intent: How to make flan with caramel
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  • caramel flan
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  • how to unmold flan
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Key takeaways

Crème caramel with a soft-set center
Proper caramel creates a glossy coating
Chill fully for clean unmolding

Recipe guide

This classic vanilla flan yields a silky custard with a rich caramel topping. It’s suited for make-ahead dessert lovers and anyone who enjoys traditional, custard-based sweets.

A reliable, make-ahead dessert you can master at home.

  • Crème caramel with a soft-set center
  • Proper caramel creates a glossy coating
  • Chill fully for clean unmolding

Caramel preparation

Heat sugar until amber, swirl to evenly coat pan bottoms, then set aside to harden.

Custard mixture

Whisk eggs, sugar, salt, vanilla, and orange zest; temper with hot milk/cream, then strain to remove foam.

Baking and chilling

Bake in a bain-marie until just set, cool, refrigerate at least 4 hours, then unmold and serve.

Ingredients

  • 100 g sugar (for caramel)
  • 500 ml whole milk
  • 200 ml heavy cream
  • 5 large eggs
  • 60 g sugar (for custard)
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tsp grated orange zest (optional)

Instructions

  1. Preheat oven to 160°C (320°F).
  2. Pour 100 g sugar into a small heavy pan and melt over medium heat without stirring until it turns amber, swirling pan as needed.
  3. Quickly pour caramel into a 20–22 cm round flan tin or divide among four 300–350 ml ramekins, tilting to coat bottoms evenly; set aside to harden.
  4. Bring milk and cream just to a simmer in a saucepan, remove from heat.
  5. Whisk eggs, 60 g sugar, salt, vanilla and orange zest lightly in a bowl until combined; avoid overbeating.
  6. Temper the egg mixture by slowly pouring hot milk mixture into eggs while whisking constantly.
  7. Strain custard through a fine sieve into the caramel-lined tin or ramekins to remove foam.
  8. Place filled tin or ramekins in a roasting pan and pour hot water into the pan to come halfway up the sides (bain-marie).
  9. Bake for 35–45 minutes for a single tin or 25–30 minutes for ramekins, until custard is set but slightly jiggly in the center.
  10. Carefully remove from oven and water bath; cool to room temperature.
  11. Refrigerate at least 4 hours or overnight to fully set.
  12. Run a knife around edges, invert onto a serving plate to release flan, and serve chilled.

FAQs

Can I make this dairy-free? Use full-fat coconut or almond milk with a dairy-free caramel, but texture will differ.
What if the flan cracks after baking? Avoid overbaking and ensure a gentle water bath; slightly jiggly in the center is ideal.
How do I unmold cleanly? Cool completely, run a knife around edges, then invert onto a plate.