Vanilla flan

Name: Vanilla flan
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: Whole milk 0.8 cup; Condensed milk; Eggs 0.8 cup; Egg yolks 3 tbsp; Sugar ¾ cup; Vanilla bean 1; Water 4 tsp; Sugar 1 cup

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Gluten Free
Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 55 min
Makes: 4 pieces
Cost: Low
Note + the cooling time

PRESENTATION

So, if you're craving something really rich and creamy, you’ve gotta try this vanilla flan recipe right from Mexico. Really, it’s just what you need. This tender dessert has been adored for generations throughout Central America for its sweet flavor and the way it melts in your mouth. It's similar to a creme caramel, but what makes this homemade vanilla flan stand out is the condensed milk—giving each bite a thicker, more velvety texture. No flour here! Just silky and smooth, topped with that golden caramel layer that soaks right in. It’s perfect. This classic vanilla flan recipe brings something special to any meal. You know, it’s simple yet kinda fancy.

In Mexico, this easy vanilla flan is usually baked in a water bath, keeping the edges soft and the inside super creamy. And listen, the process is pretty straightforward, but the outcome? Anything but ordinary. Some families, they add their own twist—maybe a hint of cinnamon or orange zest. But the foundation? Lots of eggs and rich condensed milk. This homemade vanilla flan is just the perfect way to finish a meal, offering a sweet, golden ending that pretty much invites everyone back for seconds. The aroma alone draws people to the kitchen, and the taste? It’s a smooth, melt-in-your-mouth experience that's hard to beat. And you know what? Whether you're making it for a special occasion or just because you want a true classic vanilla custard dessert, this Mexican flan really checks all the boxes. It’s the kind of recipe everyone asks for, and it’s easy to see why when you dive into that rich, creamy layer under a shiny caramel top. Plus, it's such a great way to showcase a traditional Mexican treat that's been loved for years. For sure, it brings a touch of authentic flavor to your table.

INGREDIENTS

Whole milk 0.8 cup (200 g)

Condensed milk (200 g)

Eggs 0.8 cup (160 g)

Egg yolks 3 tbsp (42 g)

Sugar ¾ cup (150 g)

Vanilla bean 1

for the caramel: Water 4 tsp (20 g); Sugar 1 cup (200 g)

Preparation

How to prepare Vanilla flan

To prepare the vanilla flan, start with the caramel. Pour the water into a saucepan 1, add the sugar 2, and bring the syrup 3 to a boil over low heat.

In the meantime, prepare the flan base. In a bowl, pour the eggs 4, the sugar 5, and the condensed milk 6.

Scrape the seeds from the vanilla pod 7 and add them to the mixture 8. Finally, pour in the milk 9

and whisk everything together 10. Meanwhile, the syrup will have started boiling 11, wait until it reaches a dark amber color, then turn off the heat and to stop the sugar from cooking, immerse the base of the saucepan in a bowl filled with water, being careful not to let water come into contact with the caramel. At this point, using a spoon 12, divide the caramel into 4 ceramic ramekins of 2.75 inches in diameter and 2 inches in height.

Using a ladle 13, equally divide the mixture into the 4 ramekins, leaving at least 0.4 inches from the edge. Now move on to the water bath cooking. Get a baking pan large enough and with high edges, fill it with hot water 14, and place the ramekins inside 15. Bake in a preheated static oven at 320°F for about 50 minutes, on the lowest rack.

After the cooking time, take the vanilla flans out of the oven 16 and let them cool first at room temperature and then in the refrigerator for at least 3 hours. When serving, immerse the ramekin in a saucepan filled with boiling water (without letting it come into contact with the flan) and with a smooth-bladed knife, make an incision along the entire circumference 17. This way it will be easier to extract the flan and flip it onto a dessert plate 18.