Flan
A baked custard of eggs, milk and sugar set over a layer of caramel, then turned out so the caramel becomes a sauce. Also called crème caramel.
- Fillings, creams, frostings and sauces
- Europe
Also called: crème caramel, caramel custard, custard pudding, leche flan
Sugar is cooked to an amber caramel and poured into the mold, where it hardens. The custard is poured on top and baked in a water bath at about 325 to 350°F (165 to 175°C) until just set. After chilling, the caramel melts into a sauce, and the flan is inverted onto a plate.
Latin American flans often use sweetened condensed and evaporated milk for a denser, creamier texture.
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Tools for this
DOWAN 6-oz Ceramic Ramekins (6)The right size and depth for even baking and serving.See it on Amazon
Pyrex Deep 9x13 Glass Baking Dish with LidBread pudding, bars and casseroles, plus a lid for leftovers.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Flan (Q374381), Wikidata