There’s no dessert more classic in Dominican Republic than Dominican flan. Flan is a sweet custard dessert that’s baked until perfectly creamy. I love flan making different flan flavors like pumpkin flan and passionfruit flan, but my all time favorite will always be this classic flan.
And just like tres leches, my flan recipe is made with 3 milks: evaporated milk, sweetened condensed milk, and heavy cream.
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What’s the difference between flan and crème caramel?
Flan is essentially the Latin American version of crème caramel. Both desserts consist of a smooth custard topped with caramel sauce, but flan tends to be a bit denser and crème caramel tends to be a bit creamier.
Luckily, my Dominican flan recipe is the best of both worlds. It’s the creamiest flan you’ll ever try!
How to make Dominican flan
- Preheat the oven to 300°F. Caramelize sugar and water in a pan over medium heat, then pour it into a baking pan, tilting to spread evenly. Pop the pan in the freezer while you make the flan mix.
- Lightly pulse the eggs and yolks in a blender, avoiding bubbles. In a large bowl, mix the cream, evaporated milk, condensed milk, vanilla, and egg mixture. Strain until smooth.
- Grab the caramelized pan from the freezer and set it in a baking dish. Pour the flan mixture in, then add hot water to the dish until it reaches halfway up the sides.
- Bake for 1 hour and 30 minutes. Let it cool at room temp for 1 hour, then refrigerate overnight.
- The next day, run a knife along the edges, flip it onto a plate, and give it a little shake to release. Slice, serve, and enjoy!
Melt the caramel or use store brought caramel
Melting the sugar for caramel can be a little intimidating, and it’s the step that lots of people get tripped up on. But it’s actually pretty simple.
Just keep the heat on medium to avoid burning, and don’t even think about stirring. Just give the pan a little swirl here and there and keep a close eye on it because once it starts turning golden, things move fast. As soon as it hits that deep amber color, take it off the heat before it burns or hardens.
If you’re in a rush or just want a shortcut, store bought caramel is a good option. Just warm it up a bit so that it’s easier to pour and spread.
How to get the flan out of the mold
Getting flan out of the mold or pan can be a bit tricky, and how easily it releases usually depends on how evenly you spread the caramel.
After removing the pan from the fridge, gently run a knife around the edges of the pan to loosen the flan. Take your time here so the flan doesn’t break. Once the edges are free, put a plate on top of the pan and carefully flip it over. Give the mold a little shake or tap, and the flan should slide right out.
If it’s still stuck, don’t panic! Be sure to be gentle with the flan and patient to avoid breaking it. Place the mold in some warm water or place a warm rag on the bottom of the pan for a few minutes. The warmth will help loosen the caramel, then you can flip it over again, and it should release easily.
Dominican Flan (Crème Caramel)
Equipment
Ingredients
- 1 cup sugar
- 3 eggs
- 5 egg yolks
- 1 cup heavy cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 2 tsp vanilla
Instructions
- Preheat oven to 300°F. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth. Pour the caramelized sugar into a baking pan, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs and yolks without creating too many bubbles. In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes. Remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
- The next day, run a knife along the edges of the pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
