Vanilla bean flan has always been one of my favorite desserts. Still, finding a truly foolproof flan recipe took time. Recently, while browsing the King Arthur Baking Company website for baking inspiration, I came across one of their newest recipes. I decided to try it, and I’m so glad I did. The flan turned out silky, rich, and full of deep caramel flavor.
Flan has a long history that stretches back to ancient Rome, where cooks prepared early versions of egg-based custards. The dessert later spread through Spain, where it evolved into the caramel custard we know today. Spanish colonists carried flan to the Caribbean and Latin America, where it became a beloved staple.
In Puerto Rico, flan is a classic dessert served at celebrations and family gatherings. Bakers make it by gently cooking a delicate vanilla custard in a caramel-coated pan. It’s similar to the French dessert crème caramel, though usually richer and darker in color. This version, from Mia Castro’s cookbook Cocina Puerto Rico, makes homemade vanilla bean flan simple and reliable.
Here is the original recipe:
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For quality vanilla look no further:
Nielsen-Massey Vanilla Bean Paste
Ingredients
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Caramel
- Custard
Instructions
- Preheat the oven to 325°F with a rack in the center. Place a straight-sided 9-inch aluminum round pan near the stove. In a medium saucepan, combine the sugar, salt, and water. Gently swirl the pan to moisten the sugar. Place over medium heat and cook without stirring until the sugar dissolves and turns a golden amber color, about 10–15 minutes. It should look similar to honey.
- Remove the caramel from the heat. Carefully pour it into the 9-inch pan. Using oven mitts or a kitchen towel, slowly rotate the pan so the caramel coats the bottom and about halfway up the sides. Set aside and let it cool while you prepare the custard.
- In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, mascarpone, vanilla, and salt. Blend on medium speed until smooth, about 10–15 seconds. Add the eggs and blend on low speed just until combined, about 15 seconds. Avoid over-mixing. Pour the custard through a fine-mesh sieve into the caramel-coated pan. Discard any solids. Tap the pan gently on the counter to release bubbles. Pop any remaining bubbles with a toothpick.
- Place a 12-inch roasting pan on the center oven rack. Cover the flan pan with foil and set it inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan pan. Bake covered for 1 hour. Remove the foil and continue baking in 5-minute increments until the center jiggles slightly like Jell-O when the pan is gently shaken. This may take up to 30 more minutes. Do not overbake—the center should still wobble slightly.
- Carefully remove the roasting pan from the oven and place it on the stovetop. Let the flan cool in the water bath for about 1 hour. Remove the flan from the water bath. Cover and refrigerate for at least 6 hours, preferably overnight.
- Run a thin knife or small offset spatula around the edge of the pan, keeping the blade against the pan so you don’t cut the custard. Place the pan in hot water for 10–15 seconds to loosen the caramel underneath. Place a rimmed serving plate over the pan. Hold the plate and pan firmly together and flip in one smooth motion. Give the pan a gentle shake if needed. Lift the pan slowly so the caramel flows over the flan.
- Slice the flan cold and spoon extra caramel over each serving. Cover and refrigerate leftover flan for up to 1 week.