Recipe of Homemade Vanilla Flan: Creamy, Caramel-Topped and Baked in a Water Bath
Homemade vanilla flan is the classic dessert that never fails: creamy, delicate, and with that contrast of liquid caramel that makes it irresistible. Originating from Spanish cuisine and very popular throughout Latin America, this flan stands out for its silky texture, achieved thanks to water bath baking. It is ideal for celebrations, family meals, or simply as a treat.
Why does this recipe work?
The combination of whole milk, fresh eggs, and natural vanilla bean provides authentic flavor and perfect consistency. The water bath allows gentle, even heat, preventing bubbles or cracks, and resulting in a smooth, shiny flan. Additionally, the homemade caramel adds a bitter touch that balances the sweetness.
Variations and tips
- If you don't have a vanilla bean, use quality extract.
- You can add lemon or orange zest for aroma.
- For a lighter version, substitute part of the milk with evaporated milk.
With just five basic ingredients and a little patience, you'll get a pastry-shop dessert that everyone will love.
Prep
20 min
Cook
50 min
Servings
6
Calories
240 kcal
Ingredients
Directions
-
1
Preheat the oven to 160 °C (325 °F) with top and bottom heat.
-
2
Make the caramel: put the sugar and water in a small saucepan and heat over medium heat without stirring until it turns amber; immediately pour it into the mold, coating the bottom.
-
3
Split the vanilla bean lengthwise and scrape out the seeds; warm the milk with the pod and seeds (or the extract) without letting it boil.
-
4
Whisk the eggs with the sugar and the pinch of salt in a bowl, without making foam.
-
5
Remove the pod from the milk and pour it gradually over the eggs, stirring gently to combine.
-
6
Strain the mixture and pour it into the mold over the cooled caramel.
-
7
Set the mold inside a larger baking dish and pour hot water halfway up the sides of the mold.
-
8
Bake in the water bath for 45-50 minutes, until a knife inserted in the center comes out almost clean.
-
9
Let it cool to room temperature, cover and refrigerate for at least 4 hours (overnight is best).
-
10
Unmold by running a thin knife around the edge and turning the flan onto a plate; serve cold.