Flan de Huevo

Who knew a few humble ingredients could turn into something this elegant? Flan de huevo is the kind of dessert that’s effortless to make but always gets compliments. A perfect make-ahead treat that looks as good as it tastes.

This flan brings back memories of being with my family, all of us gathered around the kitchen, admiring my mami like she was a goddess as she flipped the flan onto a plate. I remember marveling at how she could turn something so simple into pure magic. She still makes it today—and we still admire her just the same.

Flan de Huevo

Serves 8 adults

Prep Time: 5 min +35 min cooking time + 6 hours cooling time

Ingredients:

• 150 g liquid caramel (store-bought or homemade – see below)

• 400 g condensed milk

• The same amount (use the empty condensed milk can) of whole milk

• 4 large eggs

  
  

To make your own caramel:

Melt 150 g sugar in a dry pan over medium heat until golden and runny. Swirl, don’t stir.

Method:

1. Prepare the mold: Pour the caramel into a flan mold, coating the bottom and edges evenly. If you made your own, pour it in immediately after melting.

2. Make the custard: In a bowl or jug, whisk together the condensed milk, whole milk, and eggs until completely smooth. I use an electric hand mixer—it takes about 20 seconds.

3. Assemble: Pour the mixture into the caramel-lined mold.Cover with a lid if your mold has one; otherwise, use foil.

4. Cook in a bain-marie on the stove: Place the flan mold inside a larger pot.Boil water in a kettle and carefully pour it into the outer pot, filling it about ¾ of the way up the sides of the flan mold.Cover the big pot with a lid and simmer over medium heat for 35 minutes.

5. Cool & chill: Remove the flan mold from the pot and let it cool completely at room temperature.Then refrigerate for at least 6 hours—overnight is ideal.

6. Serve: Run a knife around the edges to loosen. Invert onto a plate and let the caramel drizzle down. Slice and enjoy!

Serving Tips:

My favourite way to serve flan? With a generous dollop of whipped cream—simple and delicious. You can whip your own by beating 200 ml of cold double cream with 1 tablespoon of sugar until soft peaks form, or just grab a ready-made cream spray for ease.

Another lovely option: top it with fresh blueberries. The pop of colour and slight tartness balance the sweet caramel perfectly—and it’s always a hit with kids!

Flan de Huevo with Whipped Cream

Make-Ahead Meals Steps:

This flan is perfect for preparing in advance. Just follow all the steps as written—cook, chill, and let it set in the fridge. When you’re ready to serve, simply unmold onto a plate and it’s ready to go. No last-minute prep needed!

Tips & Tricks:

• Best made the night before – The flan needs time to fully set and develop its silky texture. Overnight in the fridge is ideal.

• Use the condensed milk can to measure the whole milk – Less fuss, fewer dishes!

• Don’t stir the caramel while it melts – Just swirl the pan gently. Stirring can cause it to crystallize.

• Run the knife slowly – When unmolding, gently run a thin knife around the edge to help release it cleanly.

Variations:

• Flan de Coco: For a delicious tropical twist, add 150 g of desiccated coconut to the custard mixture while blending. It gives the flan extra texture and a subtle coconut flavor that pairs beautifully with the caramel.

Whether you go for the classic flan de huevo or try the coconut twist with flan de coco, this dessert is pure comfort and elegance in one. It’s the kind of recipe that never fails—easy to make, beautiful to serve, and always brings smiles around the table.

Happy Cooking!