Introduction: Flan

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Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called crème caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce.

Step 1: You'll Need. . .

  • 13 ounce can sweetened condensed milk
  • 13 ounce can evaporated milk
  • 4 eggs
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon light corn syrup
  • Medium sauce pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk
  • Tart or flan pan, or a large ramekin, or 4 smaller ramekins
  • Baking dish larger than your flan pan

Step 2: Sticky Sweet

  1. Combine sugar, corn syrup, and 1/4 cup water in the sauce pot over medium heat
  2. Allow to bubble and boil until the mixture begins to darken slight around the edges
  3. Swirl the pan gently to mix
  4. Carefully add the remaining 1/4 cup of water and stir to combine
  5. Pour the caramel mixture into the bottom of your flan pan (or ramekins)

Step 3: Eggy Goodness

  1. Preheat oven to 400 degrees Fahrenheit
  2. Carefully separate 4 eggs by passing the yolk back and forth between the two halves of the shell
  3. Place the 4 egg yolks in the mixing bowl
  4. Add vanilla paste, sweetened condensed milk, and evaporated milk
  5. Stir until well combined
  6. Pour the mixture carefully into the flan pan or ramekins
  7. Place the flan pan or ramekins into a baking dish and add water around them
  8. Bake for 1 hour

Step 4: Finishing Touches

  1. Remove flan from oven and allow to cool slightly
  2. Refrigerate for at least an hour or up to overnight
  3. Run a knife around the edge of the flan to loosen it from the pan
  4. Invert a plate over the top of the flan and flip, shaking gently to release the flan
  5. Remove the flan pan or ramekin
  6. Top with sliced strawberries, whipped cream, or caramel sauce
  7. Enjoy!

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    9 years ago on Introduction

    These look soooo yummy.
    I do have to stress though that flan is a crème patissière based tart whereas crême brûlée is more like what you describe.

    Thanks for sharing,


    Reply 9 years ago on Introduction

    I'm afraid I've never encountered a flan like you're describing, but I certainly would like to! Every flan I've ever had has been a baked custard of this type, differentiated from creme brulee by the lack of a burnt sugar crust and the fact that it is turned out and has a thin caramel sauce.


    10 years ago on Introduction

    I love flan! It was the staple dessert in my home town. The sauce on the bottom is my favorite part. :)