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Day 180: Best Flan Ever

Happy Labor Day everyone! This flan is truly amazing. It's silky and so delicious!

I had a couple dishes in mind for Labor Day, but they were all super quick. And the thing is, is that I don't think baking is a kind of bad tiresome labor, at least for me it isn't.

So I decided to make one of my family's favorite flan, as a labor of love.

I don't usually put "best" in front of much things, but this flan is the best flan I've ever had. That is for sure!

This recipe is one of those recipes, that if you follow it right, it will be easy and come out perfect, so I've included some tips below:

  1. When making the caramel, cook until it's pretty dark. I like mine to be an amber color.

  2. Take the flan out if the edges have cooked, and the middle is ever so jiggly. It shouldn't be jiggly all around though. You don't want to over bake it or under bake it!

  3. Chill your flan for at least 4 hours if not overnight.

  4. When serving use a plate with a lip. You don't want the caramel to leak out onto your counter.

It's super creamy and sweet with a subtle bitterness from the caramel that makes this flan just perfect. .


|Level: 👩🏽‍🍳👩🏽‍🍳|Time: 5 hours, 30 minutes|Serves: 6-8|



  • 1/2 cup granulated sugar

  • 3 tablespoons water

  • 8 eggs

  • 1, 14 oz can condensed milk

  • 2 1/4 cups milk


  1. Preheat your oven to 375 degrees F. Grease a a 8" circle pan with butter or baking spray. Do not line it with parchment paper!

  2. First make the caramel. In a pot stir together sugar and water. Cover with a pot. Every so often stir the mixture around, until it forms a golden color. Take the pot off and continue stirring until it turns a dark amber color. Take off the heat, and immediately pour into your greased pan.

  3. In a blender, blend your eggs, condensed milk and plain milk until smooth. Pour into your caramel coated pan and bake for 1 hour - 1 hour, 10 minutes. It's okay to take out, as long as the edges are set and the center is just a tiny bit jiggly.

  4. Leave to cool for 1 hour at room temperature and then cool in the fridge for 3 hours.

  5. Take out of the pan, and into a plate with a lip around the edges to ensure the caramel does not leak out of the plate.


- The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial

Thank you Ms. Fabiana for giving me this yummy flan recipe!


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