Caramel Flan

Flan is proof that the best desserts often carry no flour at all: eggs, milk, sugar, and patience, inverted into a pool of amber caramel. This is the classic Latin American version — dense enough to slice, silky enough to sigh over.

Yield: 8 servings · Time: 1 hr 15 min + overnight chill

Ingredients

• 1 cup (200 g) sugar (for the caramel)
• 4 large eggs + 2 yolks
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tbsp vanilla
• Pinch of salt

Directions

1. Melt the sugar in a saucepan over medium heat, swirling until deep amber, and immediately pour into a flan mold or 9-inch cake pan, tilting to coat.
2. Blend the eggs, yolks, both milks, vanilla, and salt; strain over the caramel.
3. Set the mold in a roasting pan with hot water halfway up the sides.
4. Bake at 325°F (165°C) for 50–60 minutes until just set with a gentle wobble.
5. Chill overnight, run a knife around the edge, and invert onto a rimmed plate.

Pro tip: Take the caramel darker than feels safe — the bitterness balances the sweet custard once inverted.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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