I’m not a flan kind of girl. Everytime I have had it the texture was off. Either that, or I could taste the eggs. And to me, that’s a big no no. So imagine my surprise when I liked it so much I had it 4 times in one week.
A few weeks ago we went to Florida and stayed with some family. She insisted on making me a flan and it was literal perfection. I was super hesitant to try it, but was very pleasantly surprised. It was so creamy and so smooth. It was absolutely delicious.
I knew I had to make it for you guys, but wanted to make a simple change I wanted the sides to be just as creamy as the center so I did a majority of egg yolks and added some heavy cream. It resulted in a dreamy creamy flan. So there you have it, Gisselle’s Flan. Make it. You will love out. The only thing you’ll be mad about is that you didn’t make it sooner.
Creme Caramel Flan
A foolproof flan recipe that will give you the creamiest flan you’ve ever had. A rich and creamy custard underneath a dark and sweet caramel. An easy, yet show stopping dessert.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 1x
Ingredients
3 Whole Eggs
5 Egg Yolks
1 14 oz can Sweetened Condensed Milk
1 12 oz can Evaporated Milk
1 cup Heavy Cream
1/4 cup Sugar
1/4 tsp salt
1 tbsp Vanilla
1 cup Sugar
Instructions
Preheat your oven to 300 F. Boil a kettle of water and set aside.
Prepare a 9 inch cake pan. Do NOT use a springform pan.
In a skillet pour 1 cup of white sugar and spread evenly. Put the skillet on medium heat. The Sugar will start to melt. Once you see it start to melt you can mix it with a silicone spatula. Mix until the sugar is fully melted and golden brown. Once it’s golden and fully dissolved remove from the heat. It will scorch quickly. Be careful because the sugar is very hot and can cause severe burns.
Pour the sugar into the 9 inch cake pan and rotate the pan to evenly distribute it. Set aside to cool and harden. Now we’ll prepare the custard.
In a bowl mix the sweetened condensed milk, evaporated milk, heavy cream, sugar, salt and vanilla. Mix until smooth.
Add the eggs and blend using an immersion blender or on the regular blender. Pulse it for a few seconds just to break the eggs but not make the mixture foamy. Pour the mixture through a fine mesh strainer multiple times. I did 3 or 4. Next tap the bow on the counter hard to release any remaining air bubbles.
Pour the mixture onto the hardened sugar. You want to pour as close to the bottom of the pan as possible so you don’t introduce any air. I also pour very slowly so I don’t create air bubbles. After you finish pouring it, tap the pan on the counter multiple times to remove any bubbles.
Cover the pan with foil and put it into a larger roasting pan. Place in the middle rack in the oven and pour the boiling water into the roasting pan around the cake pan. You want the water halfway up the cake pan.
Bake for 75 minutes and then remove the foil carefully and check it. You want the sides to be firm but the center to be very wiggly. If the sides are still very jiggly it needs longer. My flan took 90 minutes total.
Remove your flan from the oven and take it out of the roasting pan. Remove the foil and allow it to cool on the counter for 1 hour till it comes to room temperature.
Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan. Pour any leftover caramel from the pan on top of it. Its normal that there is a hard layer of sugar in the pan.
Slice and enjoy!
Notes
You barely want to blend the mixture because you don’t want to introduce very much air into it. If the mixture becomes foamy you’re flan will curdle. However, you need to fully break the eggs.
Nur Ashour
So glad you loved it so much!
Eman
First try and yay!!!
Nur Ashour
YAY!
Warda Ashar
The recipe was easy to follow and OMG the flan turned out amazing the best texture I’ve ever had sooooo creamy and sweet. I LOVED IT.
Nur Ashour
Isn’t it amazing? Such a delicious dessert. I’m so glad you loved it so much!
Warda Ashar
The recipe was easy to follow and OMG the flan turned out amazing the best texture I’ve ever had sooooo creamy and sweet. I LOVED IT
Nur Ashour
It’s so decadent and perfect. So glad you love it as much as I do. Thanks for being here.
Sabrina
Hi Nur! You’ve sold me with the recipe, just wondering if you have measurements for an 8 or 6 inch pan?
Thank you
Nur Ashour
I use a 9 inch pan! It’s listed in the overview! ❤️
Hakima
This recipe was so easy to follow, easy to make, and it didn’t take much time at all to put together. The hardest part was waiting for it to chill. It was so smooth, rich, and so creamy! My husband went back for seconds! I’m so happy I gave this recipe a try and I plan to make it again this week for a family iftar because my extended family need to try this too!
Nur Ashour
YAYYY! My favorite.
Maha Abuhmud
Okay so I also am a person that absolutely hates eggy tasting things, eggs in general are not my favorite. But this flan is so incredibly delicious. I didn’t have heavy cream so I used half and half and it was so creamy! I was actually surprised by the texture at first, I didn’t expect it to be that smooth but also very thick. I loved it! Amazing flavor and very easy instructions.
I did have a little trouble with the caramel but I think I started mixing it too soon. Otherwise, it turned out great!! Definitely worth a try!
Nur Ashour
We are the same! Thanks for trusting me and making it! Glad you love it as much as I do!
Ayesha
This recipe is everything. I have yet to try any of Nur’s recipes and be disappointed! I cannot rave enough about how great all her recipes are, this was was definitely a showstopper!!!
Nur Ashour
Thanks for being here!
Rawan
I made this flan 3 times within a week!!!! This is how amazing this recipe tastes♥️
Thank you Nur for sharing it with us. I wish I could post a picture of mine, but it looks exactly like the one in the recipe.
Nur
❤️
Rawan
Made this recipe 3 times in a week! We Loved it, and it tasted as good as it looked!! Thank you Nur for sharing it with us!
Nur
Isn’t it just so easy and amazing?!
Melissa
I made this recipe and chefs kiss! Turned out amazing!!! Thank you for sharing!!!!
Nur
Thanks for being here. And yes, it is hands down the best flan I have ever had.
Dana Awad
Literally the best! I have been so afraid of making flan because it tasted so bad with the smell the eggs when others have made it! However this recipe was amazing! From the taste to the texture and the amazing smell. I will be making it again! Thank you.
Nur
TELL ME ABOUT IT. I cannot do “eggy” in anything either. Just make sure to cover this if it’s near any windows or outside air because that will give you the eggy smell!
Christine
Great creamy flan!
Nur
Isn’t it amazing?!
Ash
I have never made flan before but it’s my favorite dessert so I tried this recipe only I didn’t have condensed milk so I made it with a can of evaporated and 1 and 1/4 cup of sugar. Then For the evaporated milk I used half cup of cream and half cup of whole milk. The rest it the recipe I kept the same and it literally came out PERFECT. I think because of the type of dish I was using (soufflé pan) and a glass pan for the water bath it took so long. Almost 3 hours to get to the jello consistency before I took it out lol but honestly it was perfect. So smooth and creamy. I’m amazed at how well it ended up since I usually botch my water baths anyway this one is def a keeper!
Nur
I’m so glad it turned out amazing! It may have taken longer because you subbed the condensed milk with sugar and cream. But regardless I’m so happy you loved it. Thanks for being here.
Romeen Jaffery
Perfect flan recipe! Everyone loved it and wish I had doubled the recipe
Nur
I’m so glad you loved it so much!
Kimberly Schwartzmiller
I give it a 10 out of 5! I made this twice now and it’s honestly the best flan I’ve ever had! It’s not eggy and it’s so creamy! My family absolutely loves it! I just put some in the oven for the third time now due to My family begging me to make it again.
Nur
Awwww! Thanks for being here. I’m so glad you loved it!
Lopes A
I’ve tried many recipes waisted many eggs … this is hands down the best flan recipe ever!!! I’m half Dominican half puerto rican. I haven’t had a family member pass a recipe for flan down, but that’s ok because i found it! Everyone i make this for LOVES this recipe!!
This is better than any restaurant I’ve ever been to
Nur
I’m flattered! I’m so glad I now get to be a part of your family recipes. I hope you’ll try more of my recipes!