Flan

Simple to make and even easier to enjoy, this low-maintenance, five-ingredient caramel flan recipe will become your go-to dessert. Chelsie Kenyon, author of “Knack Mexican Cooking,” is a former freelance writer and flan developer with more than 10 years’ experience in Mexican cuisine.

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon. She has authored five cookbooks and contributed recipe testing to six additional cookbooks. Danielle has worked as a staff editor and writer for the Oakland Tribune and Eater Portland, among others. Danielle has been writing for The Spruce Eats since December 2018.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. With origins going back to Roman times when egg surpluses were turned into savory and sweet custards, flan was cherished for centuries among Spaniards, who then brought it to America. 2-quart soufflé dish, cake pan, or loaf pan to make just one big flan. Preheat the oven to 325 F.

Heat a kettle or pot of water for the water bath. Pour 1 cup of the sugar into a warm pan over medium heat. Constantly stir the sugar while it heats until it browns and turns into caramel. Immediately, and working fast but carefully, pour approximately 2 to 3 tablespoons of caramel into each one of the 12 individual ramekins, tilting them so the caramel swirls around on the inside. As the caramel cools off, it will harden, so speed is essential for this step. Using a hand whisk or an electric mixer, whisk all of the eggs.

Add the condensed milk and evaporated milk, and mix well to incorporate. 2 cup of sugar, beating well. Add the vanilla and mix thoroughly to make a silky mixture. Pour the custard mixture into the caramel-lined dishes, distributing it equally. Place the individual dishes in a large ceramic or metal baking pan with tall sides.