The Kitchn: The easiest method for making perfect flan at home
Making flan in advance
After you’ve baked the flan, carefully remove the roasting pan from the oven, remove the flan to a wire rack, and let cool for at least 30 minutes. Once the flan has cooled, cover with plastic wrap and chill in the fridge for at least three hours or overnight. This takes patience; but allowing the flan to properly chill will make it easier to remove it from the pan.
If you’re preparing flan for entertaining, I always bake the flan a day in advance and allow it to chill until my guests arrive. It’s one less thing to worry about cooking day-of, and I know I’ve given the flan plenty of time to set.
When ready to serve, carefully run a sharp knife or small offset spatula around the cake pan to loosen the flan. Invert a larger plate over the cake pan and flip over to release the flan. Serve as is, or top with freshly whipped cream and fresh berries on the side.
How to Make Flan
Serves 8
For the caramel:
1 cup granulated sugar
1/4 cup water
For the flan:
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