A perfectly velvety vanilla flan that, when baked specifically with attention to detail, won’t have scrambled edges. The end pieces will be as perfect as the center.
A Family Tradition Of Making Flan, Perfected
Making flan in my family is a source of pride for the one who makes it and makes it well. However, even the best of the best served a flan that might have tasted a bit more “eggy,” or the end pieces were a little too scrambled. It’s happened to all of us. Easy to do when juggling a stove full of pots and pans as you prepare for a family gathering.
The Secret to Smooth Flan? Temperature Control
Custards, such as flan, are delicate and require careful attention. Otherwise, you can go from luscious to scrambled in minutes. The key to achieving that ultra-smooth, luxurious texture is baking at the right temperature—and pulling the flan from the oven at just the right time. I swear by an instant-read thermometer, and thanks to a tip I learned from Cook’s Illustrated, I now monitor the internal temperature to avoid overbaking.
Ramekins or Loaf Pan? Both Work with This Recipe
Whether you’re making individual flans in ramekins for a dinner party or a large loaf pan, flan to serve the whole family, this recipe adapts easily. Just keep an eye on the temperature, and you’ll have a show-stopping dessert every single time.
🧡 Domestic Gourmet Pro Tip
For a golden touch and added depth of flavor, lightly grease your ramekins or loaf pan with Domestic Gourmet Organic Annatto Oil – Aceite de Achiote. It adds a subtle earthiness and creates a beautiful color contrast with the creamy flan.
iBuen provecho!
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Foolproof Vanilla Flan
Equipment
- 8½" x 4½" loaf pan (can be substituted with 8-10 small ramekins)
- Tea kettle (can be substituted with a small saucepan)
Ingredients
- ⅓ cup water
- 1 cup granulated sugar
- 2 large eggs Organic free-range eggs will give your flan a more vibrant color.
- 6 large yolks Based on their natural diet, organic free-range yolks can vary in color from rich orange to an almost ruby-red grapefruit.
- 14 oz condensed milk
- 12 oz evaporated milk
- ½ cup whole milk
- 2 tbsp pure vanilla extract
- ½ tsp salt or a pinch
Instructions
- Preheat oven to 300 degrees, turn on your stove to medium-high heat and heat a tea kettle or small saucepan full of water to a simmer.
- Add your water and sugar to a 10" pot and leave to boil over medium-high heat. Do not stir; for a smooth syrup, leave it alone. Otherwise, you'll end up with a grainy, sandy texture to your syrup.
- In a large mixing bowl, combine your ingredients, whisking with each new addition one at a time.
- Check on your syrup periodically. It can go from golden to burnt in a matter of seconds. Once golden, take off the heat and swirl until you achieve a rich amber color.
- Pour the syrup into your loaf pan or ramekins, distributing evenly.
- Place a kitchen towel in a 13" x 9" pan if you're using a loaf pan for your flan or in an 18" x 13" cake sheet pan with 2" sides for your ramekins.
- Place either your loaf pan or ramekins in the appropriate pan and fill with hot water halfway up the side of your pan. This baking method is also known as a baño Maria.
- Pour your flan mixture through a fine mesh strainer into your chosen vessel, the loaf pan or ramekins. Distributing your mixture evenly among the ramekins, leaving half an inch of space from the top.
- For loaf pan: Place 13" x 9" pan, with the loaf pan in the baño Maria, in the oven. Bake for 1 hour and 15 minutes. With an instant read thermometer, check the temperature; you want your flan to be 180 degrees before removing it from the oven. You may need an additional 15 minutes, depending on your oven. Once you've reached the desired temperature, remove your pan from the oven and let it cool to room temperature in the baño Maria.
- For individual ramekins: Place your large cake sheet pan, with the ramekins in the baño Maria, in the oven. Bake for 30-45 minutes. With an instant read thermometer, check your temperature after 30 minutes; you want your flan to be 180 degrees before removing it from the oven. You may need an additional 15 minutes, depending on your oven. Once you've reached the desired temperature, remove your pan from the oven and let it cool to room temperature in the baño Maria.
- You have reached a stopping point. If you wish, you may cover your loaf pan or ramekins with plastic wrap or aluminum foil once they have reached room temperature and refrigerate until the next day.
- Once cool, trace along the edges with a knife and place a large plate or platter on top of your loaf pan; flip over and gently lift the loaf pan leaving a beautiful flan right side up on your plate or platter. For ramekins, you will trace along the edges and use a small dessert plate to place on top of your flan before flipping and gently lifting your ramekin, leaving a beautiful individual flan right side up.
- Optional garnishes: whipped cream, mint or a small piece of fresh fruit. It is completely up to you!
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
