Flan

The Origin

From Rome to Spain to every Latin table — flan conquered the world.

The Custard That United Continents

Flan began in ancient Rome as a savory egg dish. The Spanish transformed it into the sweet custard we know, using the eggs and dairy abundant in medieval monasteries. When Spain colonized Latin America, flan followed.

Each country adapted it. Mexico uses condensed milk for extra richness. Cuba makes it denser with more eggs. Philippines adds a crust of leche flan. Puerto Rico sometimes adds cream cheese or coconut.

The genius of flan is the caramel. Sugar melted until amber, poured into the mold before the custard, transforming into a liquid sauce as it bakes. When you unmold a perfect flan — that moment when the caramel cascades over the trembling custard — that's magic.

"Watch the jiggle. A good flan moves like agua, not like jello."

The Method

Make the Caramel (10 min)

Combine sugar and water in a heavy saucepan over medium heat. Swirl (don't stir) until sugar dissolves.

Increase heat to medium-high. Let bubble WITHOUT stirring until amber colored — about 8-10 minutes.

Critical

Don't stir! Don't walk away! Caramel goes from perfect to burnt in seconds. Watch it like a hawk.

Immediately pour into a 9-inch round cake pan or flan mold. Swirl to coat the bottom. It will harden — that's perfect.

Make the Custard (10 min)

Preheat oven to 325°F. Put a kettle of water on to boil.

Blend condensed milk, evaporated milk, cream cheese (if using), eggs, vanilla, and salt until completely smooth — about 1 minute.

Strain through a fine mesh sieve to remove any lumps. This ensures silky texture.

Texture Secret

Straining removes chalazae (egg strings) and any cream cheese lumps. Don't skip it.

Bake in Water Bath (55-65 min)

Pour custard over hardened caramel in the pan.

Place flan pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.

Critical

The water bath (baño maría) ensures gentle, even cooking. Without it, the custard will curdle and have holes.

Bake 55-65 minutes. The flan is done when the edges are set but the center jiggles like Jell-O when gently shaken.

Chill & Unmold (4+ hours)

Remove from water bath. Let cool to room temperature, then refrigerate at least 4 hours or overnight.

To unmold: Run a thin knife around the edge. Place serving plate on top, flip, and lift pan. The caramel will pool around the flan.

Slice and serve cold, spooning extra caramel over each slice.

Variations

Flan around the world.

Flan de Coco

Replace evaporated milk with coconut milk. Top with toasted coconut. Tropical and beloved.

Flan de Café

Add 2 tbsp instant espresso to the custard. Coffee lovers rejoice.

Flan Napolitano

The cream cheese version (included here). Denser, tangier, arguably the best.