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Vanilla Flan served with caramel sauce
Creamy Vanilla Flan with Caramel Sauce

Classic Vanilla Bean Flan

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Vanilla flan is the 'little black dress' of desserts: elegant, a timeless classic, and never goes out of style. The black seeds of a real vanilla bean are not only aesthetically beautiful in the yellow cream but add a complex flavor profile that no extract can replace. The secret to perfect flan is patience: bake slowly, chill long, so the result is a silky wonder that cuts with a spoon, embraced by its own caramel sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 5 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 320 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Baking pan for water bath
  • Fine sieve
  • Caramelizing pan
  • Heatproof molds

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make 'dry' caramel: Sprinkle 1/2 cup sugar onto the bottom of a clean pan and let melt over medium heat. When the edges brown, gently move the sugar to the center until you get a uniform amber color.

Tip: Use a clean pan, as impurities can cause crystallization.
2 ✓

Divide the caramel among the molds. Let cool and harden completely.

Tip: You cannot pour the custard onto hot caramel, or it will dissolve into it.
3 ✓

Split the vanilla bean and scrape out the seeds. Heat the milk with the pod and seeds to a boil, then turn off heat and let steep for 10-15 minutes (infusion).

Tip: During steeping, vanilla oils permeate the milk fat.
4 ✓

Whisk the eggs with the sugar and salt until smooth, but do not froth.

Tip: Salt helps highlight the sweetness of the vanilla.
5 ✓

Remove the vanilla pod from the milk, then gradually whisk the lukewarm milk into the egg mixture.

Tip: The milk should no longer be hot, just warm, so it doesn't cook the eggs.
6 ✓

Strain the mixture (vanilla seeds pass through, bits get caught) and pour into molds.

Tip: Straining ensures a homogeneous consistency.
7 ✓

Place molds in a water bath and bake at 300-320°F (150-160°C) for about 45-50 minutes. The center should still be jiggly.

Tip: Baking time depends on the size of the molds.
8 ✓

Remove from water, cool to room temperature, then refrigerate for at least 4 hours (or overnight).

Tip: The longer it rests, the better the caramel sauce will be.

Recipe FAQ

Why did the top crack?
The oven temperature was too high, or you overbaked it. Sudden heat causes the egg protein network to contract too quickly.
How do I invert it beautifully?
Use a thin-bladed knife to loosen the rim, place a plate on top, and flip with a decisive motion. If it doesn't come out, give it a little shake.

Ingredients

  • 4 medium Eggs
  • 3/4 cup Granulated Sugar (for custard)
  • 1/2 cup Granulated Sugar (for caramel)
  • 2 cups Whole Milk (min. 3.5%)
  • 1 whole Vanilla Bean
  • 1 pinch Salt