Easy 5-Ingredient Flan
Easy 5-Ingredient Flan
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1 tablespoon water, a splash
For the Flan Mixture
- 4 large eggs
- 1 1/2 cups milk
- 14 ounces sweetened condensed milk, one standard can
- 1 teaspoon vanilla bean paste, or vanilla extract
For the Water Bath
- as needed boiling hot water
Instructions
- 1
Preheat your oven to 350°F. Place a larger baking pan (like a hotel pan or roasting pan) into the oven to preheat as well; this helps maintain water bath temperature.
⏱️ 15 min•🌡️ 350
- 2
To make the caramel, add 1 cup of granulated sugar and 1 tablespoon of water to a small, heavy-bottomed pan. Heat over medium-high heat without stirring. Allow the sugar to melt and caramelize, swirling the pan occasionally to ensure even cooking, until it reaches a deep golden brown color. This should take about 5-8 minutes.
⏱️ 8 min
- 3
Carefully and quickly pour the hot caramel into the bottom of four 6-ounce heatproof ramekins, dividing it evenly. Swirl each ramekin slightly to coat the bottom. Set aside to cool and harden.
⏱️ 2 min
- 4
In a large bowl, crack the 4 large eggs. Add the 1 1/2 cups of milk, the entire can of sweetened condensed milk, and 1 teaspoon of vanilla bean paste. Whisk gently until just combined. Be careful not to over-whisk, as too many air bubbles can affect the flan's texture.
⏱️ 5 min
- 5
Strain the flan mixture through a fine-mesh sieve into another bowl or a large measuring cup with a spout. This removes any chalazae (egg white bits) or air bubbles, ensuring a silky smooth flan.
⏱️ 3 min
- 6
Pour the strained flan mixture into the ramekins, on top of the hardened caramel, dividing it evenly among the four ramekins. Each ramekin should hold about 3/4 cup of the mixture.
⏱️ 2 min
- 7
Cover each ramekin tightly with aluminum foil. Carefully place the covered ramekins into the preheated larger baking pan.
⏱️ 2 min
- 8
Fill the larger pan with boiling hot water, ensuring the water level comes up about halfway up the sides of the ramekins. This creates a bain-marie (water bath), which helps the flan cook gently and evenly.
⏱️ 1 min
- 9
Carefully transfer the bain-marie with the ramekins into the preheated 350°F oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The internal temperature should reach 170-175°F.
⏱️ 60 min•🌡️ 350
- 10
Carefully remove the larger pan from the oven. Using tongs, remove the ramekins from the water bath. Remove the aluminum foil and let the flans cool completely at room temperature for about 30 minutes.
⏱️ 30 min
- 11
Once cooled, cover the ramekins again with new aluminum foil or plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flan to fully set and chill.
⏱️ 120 min
- 12
To serve, run a thin knife around the edge of each flan to loosen it. Place a serving plate upside down over the ramekin, then invert the ramekin and plate together. The flan should slide out, with the caramel sauce cascading over it. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy 5-Ingredient Flan
For the Caramel
- 1 cup granulated sugar
- 1 tablespoon water, a splash
For the Flan Mixture
- 4 large eggs
- 1 1/2 cups milk
- 14 ounces sweetened condensed milk, one standard can
- 1 teaspoon vanilla bean paste, or vanilla extract
For the Water Bath
- as needed boiling hot water
Instructions
- 1
Preheat your oven to 350°F. Place a larger baking pan (like a hotel pan or roasting pan) into the oven to preheat as well; this helps maintain water bath temperature.
⏱️ 15 min•🌡️ 350 - 2
To make the caramel, add 1 cup of granulated sugar and 1 tablespoon of water to a small, heavy-bottomed pan. Heat over medium-high heat without stirring. Allow the sugar to melt and caramelize, swirling the pan occasionally to ensure even cooking, until it reaches a deep golden brown color. This should take about 5-8 minutes.
⏱️ 8 min - 3
Carefully and quickly pour the hot caramel into the bottom of four 6-ounce heatproof ramekins, dividing it evenly. Swirl each ramekin slightly to coat the bottom. Set aside to cool and harden.
⏱️ 2 min - 4
In a large bowl, crack the 4 large eggs. Add the 1 1/2 cups of milk, the entire can of sweetened condensed milk, and 1 teaspoon of vanilla bean paste. Whisk gently until just combined. Be careful not to over-whisk, as too many air bubbles can affect the flan's texture.
⏱️ 5 min - 5
Strain the flan mixture through a fine-mesh sieve into another bowl or a large measuring cup with a spout. This removes any chalazae (egg white bits) or air bubbles, ensuring a silky smooth flan.
⏱️ 3 min - 6
Pour the strained flan mixture into the ramekins, on top of the hardened caramel, dividing it evenly among the four ramekins. Each ramekin should hold about 3/4 cup of the mixture.
⏱️ 2 min - 7
Cover each ramekin tightly with aluminum foil. Carefully place the covered ramekins into the preheated larger baking pan.
⏱️ 2 min - 8
Fill the larger pan with boiling hot water, ensuring the water level comes up about halfway up the sides of the ramekins. This creates a bain-marie (water bath), which helps the flan cook gently and evenly.
⏱️ 1 min - 9
Carefully transfer the bain-marie with the ramekins into the preheated 350°F oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The internal temperature should reach 170-175°F.
⏱️ 60 min•🌡️ 350 - 10
Carefully remove the larger pan from the oven. Using tongs, remove the ramekins from the water bath. Remove the aluminum foil and let the flans cool completely at room temperature for about 30 minutes.
⏱️ 30 min - 11
Once cooled, cover the ramekins again with new aluminum foil or plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flan to fully set and chill.
⏱️ 120 min - 12
To serve, run a thin knife around the edge of each flan to loosen it. Place a serving plate upside down over the ramekin, then invert the ramekin and plate together. The flan should slide out, with the caramel sauce cascading over it. Serve immediately.
⏱️ 2 min