Grandma’s Easy Homemade Flan Recipe with Caramel
If there’s one dessert that has always held a special place in my heart, it’s flan. Growing up, that was the only homemade dessert I would eat. My grandmother and mother would prepare a flan every Sunday, and I’d sneak a little slice after every meal.
As an adult, I learned how to make flan from scratch with my mom, following my grandma’s flan recipe, and no matter where life has taken me, from New York to Dublin, this family recipe always comes with me. It has become one of our most requested desserts, adored by friends across continents and cultures.
Today, I’m sharing our cherished homemade flan recipe with you.
What’s a Flan?
Flan is a milky caramel dessert that is somewhat of a classic Cuban Spanish dessert. But it is not only a classic in Cuba but also throughout Latin America, the Caribbean, Spain, and even the Philippines. Every region has its own twist. Some use condensed milk, while others prefer a more traditional flan recipe made with milk and heavy cream. My family has experimented with nearly every variation out there, but this version remains our favorite, and I hope it becomes yours too.
Ingredients for the flan and caramel
Ingredients for the Caramel
4 tablespoons sugar
Ingredients for the Flan
4 eggs
1 can of evaporated milk
3-4 tablespoons of grated coconut
Pinch of salt
How to Make Flan (step by step)
How to Make Caramel for Flan
Making the caramel is one of the most important steps in any flan recipe. It gives flan its signature flavor and look. This is how we make the caramel for flan using just sugar and a little patience!
Start by adding 4 tablespoons of sugar directly into your flan mold or a round metal baking dish (we use this one).
Note: Some people add water to the sugar when preparing the caramel, but we never do. It is not a mistake. My grandmother thought that adding water made the caramel more like a syrup, and she preferred it on the thicker side.
Next, place the dish on the stove over very low heat. Let the sugar melt slowly, keeping a close eye on it to avoid burning. As it melts, gently swirl the dish to spread the caramel across the bottom and the sides. Be very careful not to touch the hot caramel with your fingers as it becomes extremely hot.
Once the sugar has fully melted and turned a deep golden color, remove the dish from the heat.
To cool and harden the caramel, place the mold in a bowl or sink halfway filled with cold water. As it cools, the caramel will solidify into a glassy-like layer.
How to Make Flan
Now we move on to the part of our flan recipe where we prepare the custard. Crack 4 eggs into a deep glass bowl and gently mix them together. Do not whisk the eggs too hard. We do not want to create air bubbles in the custard. We want a smooth and silky custard.
Next, pour in one full can of evaporated milk, add your pinch of salt and gently stir it into the eggs. To make sure the custard is smooth and free of egg strands, strain the mixture through a colander into another bowl. Then add 4 tablespoons of grated coconut from a can of grated coconut in syrup, but only use the coconut pieces, not the syrup. Mix everything gently until well combined.
Once combined, pour the mixture directly into the mold with the caramel. Cover it with a lid or a layer of tin foil.
Place the flan mold inside a larger baking tray filled with a few inches of hot water. This creates a water bath, or baño María, which helps the flan cook slowly and evenly without cracking. Be careful not to add too much water, as it could spill into the flan while baking, and not too little, or it may dry out. We usually fill the water to cover just the lower quarter of the flan mold.
Preheat the oven at 350°F. Carefully transfer the flan mold to the oven and bake for about 30 to 40 minutes, or until set. To test, insert a toothpick in the center. It should come out dry.
Once done, remove the flan from the oven and uncover it. Some people let it cool at room temperature for about two hours, but to speed things up, my grandmother taught us to place the mold in a bowl or sink halfway filled with cold water for 45 minutes to an hour.
After the flan has cooled, refrigerate it for at least 4 hours, or overnight, before flipping.
How to Flip the Flan
To flip the flan, make sure the dessert is completely cold. You can run a spatula gently around the edges to loosen it from the mold, but to be honest, we usually skip that step. We place a serving plate with high sides on top of the mold, then flip both the mold and the plate together in one motion, bringing the plate down and the mold up. Lift the mold off slowly to reveal the flan.
Easy Flan Recipe Variation
If you prefer a more traditional flan recipe without coconut, you can substitute the evaporated milk with one can of condensed milk and one can of water.
Mix it with the beaten eggs, salt and add one teaspoon of vanilla extract. Then strain the mixture through a colander before pouring it into the mold with the caramel. From there, follow the remaining steps as usual.
Equipment to Use in your Flan Recipe
Flanera: flan round mold we use
Non-stick mold: our favorite multi-purpose round mold
Storage and Serving Tips
Store your flan in the refrigerator for up to a week. That is how we kept it when I was growing up, and it always tasted fresh throughout. Although it has never lasted that long in our home in recent years. We usually finish it within the first few days.
My grandmother, mother, and I have always preferred our flan plain, with just the caramel on top. No fruit or extra toppings needed. My grandfather, on the other hand, loved his slice of flan with a scoop of vanilla ice cream on the side.
Flan Recipe
Try this flan recipe made with rich caramel, just like Grandma used to make. It’s perfect for family gatherings and holiday celebrations.
Ingredients
- 4 tablespoons sugar
- 1 can of evaporated milk
- 4 eggs
- 3-4 tablespoons of grated coconut
- Pinch of salt
Instructions
- Add 4 tablespoons of sugar directly into your flan mold or round metal dish.
- Place over very low heat and let the sugar melt slowly, swirling to coat the bottom and sides evenly.
- Do not add water, this keeps the caramel thick
- Once golden and melted, remove from heat.
- Place the mold in a cold-water bath (sink or bowl halfway filled) to cool and harden the caramel into a glossy layer.
- In a bowl, crack 4 eggs and gently mix. Avoid whisking to prevent air bubbles.
- Add 1 can of evaporated milk and a pinch of salt. Stir gently.
- Strain the mixture through a colander into another bowl.
- Add 4 tablespoons of grated coconut, no syrup (from a can of grated coconut in syrup) and mix well.
- Pour the custard into the caramel-lined mold and cover with foil or a lid.
- Place the mold in a larger baking tray with hot water covering the lower quarter of the mold.
- Bake at 350°F for 30-40 minutes, or until a toothpick comes out clean.
- Remove from oven and uncover.
- Let it cool at room temp for 2 hours or place in a cold water bath for 45 minutes to 1 hour.
- Refrigerate for at least 4 hours or overnight before flipping.
- Make sure the flan is fully chilled.
- (Optional) Run a spatula around the edges to loosen.
- Place a serving plate with high sides over the mold.
- Flip plate and mold together, then lift the mold slowly to reveal the caramel-topped flan.
Love This Flan Recipe? Explore more Delicious Recipes
We hope you enjoyed this classic flan recipe as much as we do. Share your thoughts or recipe tips in the comments below.
For more beloved family recipes and food that's good for the body and soul, explore our Wellness section. You’ll find everything from homemade yogurt parfaits to almond butter balls.
If you loved this flan recipe pin it. To stay updated, subscribe below to receive the latest recipes, cooking tips, and lifestyle ideas delivered straight to your inbox.
Besitos from the kitchen,
Laura