Flan de Vainilla Básico


Giuliana D'Alessandro

Flan de Vainilla Básico

By Giuliana D’Alessandro

Flan is a classic Hispanic/European dessert that is perfect for any time of year. It has a rich caramel flavor and tastes similar to the French crème Brule. In my family, my mom makes flan every Christmas and it is a favorite among everyone. This recipe will show you how to make this exquisite yet basic vanilla custard.

(Serves 8)


½ cup sugar

4 eggs

1 14-ounce can sweetened condensed milk

1 12-ounce can evaporated milk

1 tablespoon vanilla extract

Berries for garnish (optional)


In a small heavy saucepan, cook the sugar over low heat until caramel forms. Put it into an 8-inch round mold. Set aside. In a bowl, beat the eggs until frothy. Add the condensed milk, evaporated milk, and vanilla; mix well with the eggs.

Pour the mixture into the caramelized mold. Cook on top of the stove in a bain-marie1 on medium-high heat, partially covered, for 35 minutes. The flan is done when a toothpick inserted near the center comes out clean. Let it cool at room temperature. Refrigerate for at least 2 hours (or better, overnight) before serving.

To serve, invert the flan on a platter. If you would like, garnish on top with berries.

1flans are often cooked in a bain-marie: the custard is poured into a mold and the mold is then set and cooked in a pan of very hot water. The water should come about halfway up the sides of the mold.