Tia Maqui’s Creamy Homemade Flan

Ingredients

For the Flan

• 5 egg yolks

• 1 can sweetened condensed milk

• 1 can evaporated milk

• 1 teaspoon vanilla extract

• Pinch of salt

For the Caramel

• 1 cup granulated sugar

• ¼ cup water

1. Make the Caramel

Add the sugar and water to a saucepan over medium heat.

Cook without stirring. Instead, gently swirl the pan occasionally until the sugar melts and turns a deep golden-amber color.

Immediately pour the caramel into the bottom of your flan mold (flanera), carefully tilting the mold to spread the caramel across the bottom. Set aside.

2. Make the Flan Mixture

In a bowl, combine the 5 egg yolks and sweetened condensed milk.

Mix very well until the mixture is completely smooth and creamy. This is the key to getting a deliciously creamy flan.

Pour in the evaporated milk and mix gently until combined.

Add the vanilla and a pinch of salt. Mix again.

3. Fill the Flan Mold

Pour the flan mixture over the caramel in your flanera.

Secure the lid on the flanera.

4. Cook

Place the covered flanera inside a larger baking dish and add hot water around it to create a water bath (baño María).

Bake at 350°F until the flan is set around the edges but still has a slight jiggle in the center, usually about 50–60 minutes.

5. Chill & Serve

Remove the flan from the water bath and allow it to cool.

Refrigerate for at least 4 hours, preferably overnight.

When ready to serve, run a thin knife around the edge. Place a serving plate over the flanera and carefully flip it over. The caramel will pour over the creamy flan. 🍮

Tip: For the creamiest texture, don't overbeat the mixture after adding the evaporated milk—you don't want to incorporate too much air.