The Best Flan
This is the flan.
Silky, delicate, lightly scented with cinnamon and lemon — the kind of dessert that feels both nostalgic and elegant. No gimmicks, no shortcuts. Just a perfectly smooth custard, slow-baked and chilled until it melts on the spoon.
If you only ever make one flan recipe, let it be this one.
Ingredients
6 eggs
120 g sugar
500 ml milk
1 cinnamon stick
Lemon peel
Caramel (homemade or store-bought)
Method
Prepare the caramel, cooking it until deep golden (but not burnt). Carefully coat the bottom of your mold and set aside.
In a bowl, whisk the eggs and sugar until smooth and well combined — do not overbeat.
Heat the milk with the cinnamon stick and lemon peel until warm and fragrant. Do not let it boil.
Slowly pour the warm milk into the egg mixture, whisking gently to avoid incorporating air.
Strain the custard into the prepared mold for an extra-smooth texture.
Place the mold in a water bath and bake at 160 °C for 60–90 minutes, until just set.
Let cool, then refrigerate overnight.
Flip onto a plate and let the caramel flow.
Now that’s a flan.
Notes
Low heat and patience are key — the gentler the bake, the silkier the texture.
Always strain the custard for a perfectly smooth finish.
Best served cold, straight from the fridge.
Simple. Classic. Unforgettable 🤍
