Quick Recipe Version (TL;DR)
Quick Ingredients
- 200 g (1 cup) sugar + 60 ml (1/4 cup) water + 1 tsp lemon juice (caramel)
- 750 ml (3 cups) whole milk
- 150 g (3/4 cup) sugar
- 5 large eggs + 2 large egg yolks
- 1 tbsp vanilla extract, 1/8 tsp fine salt
- 240 ml (1 cup) cold heavy cream + 1 tbsp powdered sugar + 1/2 tsp vanilla
- 250 g (about 3/4 cup) dulce de leche
Do This
- 1) Heat oven to 160°C/325°F. Set an 8-inch (20 cm) round pan inside a deep roasting pan. Boil a kettle of water.
- 2) Caramel: Cook 200 g sugar + 60 ml water + 1 tsp lemon to deep amber. Immediately coat bottom of cake pan.
- 3) Warm milk, sugar, salt, and vanilla until steaming (not boiling); let stand 5 minutes.
- 4) Whisk eggs + yolks gently. Temper with warm milk, strain into a jug; skim foam.
- 5) Pour into caramel-lined pan. Set in roasting pan, add hot water halfway up sides, cover loosely with foil. Bake ~70 minutes until center wobbles and hits 80–82°C/175–180°F.
- 6) Cool 30 minutes, chill 6 hours. Unmold. Whip cream to soft-medium peaks. Serve slices “mixto” with whipped cream and dulce de leche.
Why You’ll Love This Recipe
- Ultra-silky, classic flan with a deep amber caramel that melts into a glossy sauce.
- Reliable custard ratio and precise cues (temps, times, and jiggle test) for stress-free results.
- Served “mixto” like in Buenos Aires: both whipped cream and dulce de leche for the perfect sweet-creamy balance.
- Make-ahead friendly—ideal for dinners and celebrations.
Grocery List
- Produce: Lemon (for caramel; optional but recommended)
- Dairy: Whole milk, heavy cream, eggs
- Pantry: Granulated sugar, powdered sugar, vanilla extract, fine salt, dulce de leche
Full Ingredients
For the Caramel
- 200 g (1 cup) granulated sugar
- 60 ml (1/4 cup) water
- 1 tsp fresh lemon juice (helps prevent crystallization)
For the Custard
- 750 ml (3 cups) whole milk
- 150 g (3/4 cup) granulated sugar
- 5 large eggs + 2 large egg yolks, at room temperature
- 1 tbsp pure vanilla extract (or seeds of 1 vanilla bean)
- 1/8 tsp fine sea salt
For the Whipped Cream
- 240 ml (1 cup) cold heavy cream
- 12 g (1 tbsp) powdered sugar
- 1/2 tsp vanilla extract
To Serve (Mixto)
- 250 g (about 3/4 cup) dulce de leche (slightly warmed until spoonable)
Step-by-Step Instructions
Step 1: Prep the oven and bain-marie
Heat the oven to 160°C/325°F with a rack in the center. Place an 8-inch (20 cm) round cake pan or flanera (1.5 L capacity) inside a deep roasting pan. Put a kettle of water on to boil—you will need enough hot water to come halfway up the sides of the flan pan.
Step 2: Make a deep amber caramel
In a medium, light-colored saucepan, combine 200 g sugar, 60 ml water, and 1 tsp lemon juice. Cook over medium heat without stirring until the syrup turns a deep amber (175–180°C/345–355°F), 8–12 minutes. If needed, gently swirl the pan for even coloring and brush down crystals with a wet pastry brush. Immediately pour the caramel into the cake pan and tilt to coat the bottom evenly. Set aside. The caramel will harden—this is normal.
Step 3: Warm the milk and flavor it
In a saucepan, heat 750 ml milk, 150 g sugar, 1/8 tsp salt, and 1 tbsp vanilla over medium heat just until steaming and the sugar dissolves, 3–5 minutes. Do not boil. Remove from heat and let stand 5 minutes so it cools slightly (hot but not scalding).
Step 4: Make and strain the custard
In a large bowl, gently whisk 5 eggs and 2 yolks just to combine—avoid whipping in air. Slowly pour the warm milk mixture into the eggs while whisking constantly to temper. Strain the custard through a fine-mesh sieve into a large measuring jug. Skim any surface foam with a spoon; fewer bubbles means a silkier flan.
Step 5: Bake in a bain-marie
Pour the custard into the caramel-lined pan. Cover the pan loosely with foil (tenting it so it doesn’t touch the custard). Slide the roasting pan into the oven; carefully pour in hot water to reach halfway up the sides of the flan pan. Bake for about 70 minutes, until the center quivers like set gelatin and registers 80–82°C (175–180°F) on an instant-read thermometer. A thin knife inserted near the center should emerge mostly clean.
Step 6: Cool, then chill until fully set
Remove the flan pan from the water and set on a rack. Cool at room temperature for 30 minutes, then refrigerate uncovered for 2 hours. Cover and chill at least 6 hours (overnight is best) to allow the caramel to liquefy and the custard to firm evenly.
Step 7: Unmold and serve “mixto”
To unmold, dip the bottom and sides of the pan in very hot water for 15–20 seconds. Run a thin knife around the edge. Invert a rimmed serving platter over the pan, hold firmly, and flip. Lift the pan to release the flan and caramel sauce. For the “mixto,” whip 240 ml cold cream with 1 tbsp powdered sugar and 1/2 tsp vanilla to soft-medium peaks. Warm the dulce de leche briefly until spoonable. Slice the flan and serve each portion with a generous spoonful of dulce de leche and a modest cloud of whipped cream.
Pro Tips
- For ultra-smooth custard, always strain and skim foam before baking.
- Covering with foil prevents a rubbery skin and helps the flan cook gently and evenly.
- Caramel too hard? It will re-liquefy as the flan bakes; no need to worry.
- A kitchen towel under the flan pan (inside the roasting pan) cushions the bake and reduces bubbles from simmering water.
- Use a thermometer for foolproof doneness: aim for 80–82°C in the center.
Variations
- Orange-Vanilla Flan: Infuse the milk with strips of orange zest; add 1 tbsp orange liqueur to the custard.
- Coffee Flan: Steep 2 tbsp finely ground espresso in the hot milk for 10 minutes, then strain; or whisk in 2 tsp instant espresso powder.
- Coconut Flan: Replace 240 ml (1 cup) milk with full-fat coconut milk and reduce custard sugar to 120 g.
Storage & Make-Ahead
Flan keeps well, covered and refrigerated, for up to 4 days. Unmold the day you plan to serve for the cleanest edges. Whipped cream can be made up to 24 hours ahead (whip to medium peaks and re-whisk briefly before serving). Dulce de leche keeps refrigerated for weeks; warm gently to loosen for serving. Freezing is not recommended as it can weep and change texture.
Nutrition (per serving)
Approximate for 1/8 flan with 2 tbsp whipped cream and ~30 g dulce de leche: 480 calories; 22 g fat; 57 g carbohydrates (53 g sugars); 9 g protein; 150 mg sodium.
