My first attempt at making flan was a few months after becoming a newlywed. My husband was stationed at Fort Hood, we had recently moved away from family and friends, and I was hosting my first dinner party. Thinking back now I giggle at myself for thinking I could pull off the menu I had planned. Two appetizers, a specialty cocktail, a main course with salad, and flan. Let us just say my guests went home hungry and I was left devastated. I burnt my appetizers, didn’t chill my flan adequately, and never even got around to prepping that specialty cocktail.

A few days later my mami arrived for a visit and I told her my story. She laughed and said, “Let’s make that flan.” I watched her closely as she cooked the caramel topping and quickly blended the custard for the flan in a blender. She walked me through each step, patiently giving me tips. It was the best flan I’ve ever eaten, and I’ve been making that flan ever since.

I now know that making homemade flan should not be a cause of stress, and I’m here to make sure yours comes out perfectly every time. The recipe I’m sharing is the absolute easiest flan made in the blender that is sure to have you looking like a rock star at the table.

What is flan, and why should you make it?

Flan is a custard-based dessert topped with a layer of caramel sauce. It’s baked in a water bath to ensure a creamy, silky texture. Once baked, the flan is chilled and then inverted onto a platter before serving. I find it to be the perfect impress-your-guest dessert for any occasion or holiday because it looks like such a showstopper but is so easy to whip up. Plus, it requires just a handful of pantry ingredients: eggs, milk (such as sweetened condensed milk), heavy cream or whole milk, vanilla extract, and sugar.

Flan has been a staple dessert in Latin cuisine since the Spanish brought it to Mexico in 1518 during the Spanish occupation. It gained popularity quickly, and new flavors of flan — including chocolate, coconut, pineapple, and coffee — were created. Soon, the love for flan spread throughout Latin America and it remains a beloved recipe.

3 tips for perfect flan every time

1. Watch the caramel sauce carefully to prevent it from burning. The first step of this recipe is making the caramel sauce. You’ll bring sugar and water to a boil over high heat and gently swirl the pan to incorporate the sugar. As it cooks, it will quickly go from light to dark. Watch it carefully to prevent it from burning — when it reaches a dark caramel color, pull it off the heat.

2. Blend just until smooth. After you’ve made the caramel sauce it’s time to prepare the flan. You’ll simply blend all the ingredients until smooth — but avoid over-blending, which can cause the custard to foam and result in uneven baking.

3. Fill the water bath in the oven. Baking the flan in a water bath creates steam in the oven, ensuring the custard bakes gently and evenly while keeping it moist and preventing the top from cracking. I find it easiest to place the large roasting pan in the oven and then add water for the water bath, rather than trying to fill the water bath on the counter and having to carefully carry it to the oven.

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:

1 (14-ounce) can sweetened condensed milk

1 cup heavy cream

5 large eggs

2 large egg yolks

2 teaspoons vanilla extract

1. Arrange a rack in the middle of the oven and heat the oven to 350 F.

2. Start the caramel sauce. Place 1 cup granulated sugar and 1/4 cup water in a small saucepan over high heat. Bring to a boil and gently swirl the pan to incorporate the sugar (avoid stirring, which can cause crystallization and result in the caramel seizing).

3. Cook the caramel sauce. Once the mixture boils, gently swirl the pan, then reduce heat to medium and cook, swirling the pan occasionally, until the syrup turns a dark caramel color, 12 to 14 minutes.

4. Carefully pour the caramel into an 8-inch round cake pan, swirling the pan to coat the bottom.

5. Place the pan in a large roasting pan.

6. Place 1 can sweetened condensed milk, 1 cup heavy cream, 5 large eggs, 2 large egg yolks, and 2 teaspoons vanilla extract in a blender and blend until smooth.

7. Pour the flan mixture over the caramel in the cake pan.

8. Place the roasting pan onto the oven rack, then carefully fill the roasting pan halfway with warm water to create a water bath, being careful not to splash any water into the flan.

9. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

10. Carefully remove the roasting pan from the oven, remove the cake pan to a wire rack, and let cool at least 30 minutes.

11. Cover the pan with plastic wrap. Refrigerate at least 3 hours or overnight.

12. 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.

Recipe notes: The flan can be made up to one day ahead. Leftover flan can be covered in plastic wrap and refrigerated up to four days.

(Vianney Rodriguez is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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