A simple way to achieve a delicious after dinner treat with this creamy flan recipe that will have your friends and family asking for more!
This creamy flan recipe is a rendition of one that was passed down to me from my mother. It was passed down to her from a fellow nurse at a hospital that she use to work at in Salinas, California.
I remember the first time that I had attempted to make it. I must have been around 11 or 12 years old. I had such a difficult time trying to melt the brown sugar on a stovetop. After that failed attempt, I pretty much said, “screw it” and decided that I would place the sugar directly into the baking dish itself and press it into the bottom; almost like a cheesecake crust. I’ve been making it that way ever since!
This flan recipe was my Lelo’s (short for abuelo) most highly requested dessert for any kind of family gathering or celebration. I would of course oblige him because I loved seeing his reaction while he was enjoying it and I too loved eating it! My Lelo has since passed and now it is my Ita (short for abuelita) who requests me to make her this traditional dessert whenever she comes to visit and we enjoy it together over a warm cup of coffee.
Looking for another cozy recipe to enjoy this fall? Try Love Bread Pudding? Try This Vegan Apple & Bourbon Version
I’ve linked a few baking dishes below that you may need for this recipe.Pyrex Easy Grab Baking Dish with lid Food Storage, 8″ x 8″ PYREX 3QT Glass Baking Dish with Blue Cover 9″ x 13″ (Pyrex)
The Most Creamy Flan Recipe
- 8”x8” square baking dish
- 13"X9" baking dish for bain-marie
- 6 eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1 tbsp vanilla extract
- brown sugar to cover bottom of baking dish
- Preheat oven to 350°F. Scoop about 1/4 cup of brown sugar into your baking dish and press it into the bottom. I used the bottom of a measuring cup to do this. Add more sugar until you can no longer see through the glass or bottom. Set aside.
- In a medium sized bowl, whisk together your eggs and vanilla. Add in your condensed and evaporated milk. Combine well. Pour mixture into your dish, slowly and within close range so that the pressed, brown sugar doesn't move out of place.
- Next, you will want to create a bain-marie (hot water bath). Place your dish inside a 13"x9" baking dish (or larger) and then fill large dish with water to near the middle of your flan dish.
- Bake flan at 350°F for an hour and a half. You want to go low and slow for this recipe. The flan should be mostly firm and have very little jiggle in the middle. After the hour and a half, turn off oven and leave oven door slightly ajar. Leave flan in oven for one more hour. Leave inside bain-marie.
- Remove flan from oven and baine-marie. Make sure flan is completely cool before placing in the refrigerator. Refrigerate for a few hours or overnight before serving. Once flan has been chilled, run a knife around the edges to realease it. Place a plate over the top and invert it, quickly. There will be some of the brown sugar adhering to the dish. Feel free to scrape as much or as little of it onto the top of your flan.