Flan is a European and Latino dessert with caramel custard and a layer of caramel sauce. The base of the flan is made from milk, sweetener and eggs. The flan is part-baked, often in a water bath to prevent cracking of the crust. This dessert is tangy, citrusy and decadently rich. 

Often circular and velvety soft, the flan dates back to the time of the ancient Romans. Romans were one of the first civilisations that domesticated chickens for poultry purposes. And since they had an abundance of eggs at their disposal, eggs became a central part of their food. As a result, flan was birthed. But at that time, flan was a savoury dish made with eggs and meats like fish and chicken. Though, it only became popular when honey was added to the milk custard to make a sweet flan. The name flan, however, originates from the French word flado meaning ‘flat cake’. 


1 can condensed milk
1 can evaporated milk

1 tablespoon vanilla essence

1 cup white sugar

3 eggs


  1. In a large pan, add the sugar. Let the sugar melt and turn golden in colour.

  2.  Once it turns into thin caramel consistency, and pour over the round baking dish. Let it coat the entirety of the dish.

  3. In a medium bowl, add the eggs.

  4. Then, add the condensed milk, evaporated milk and vanilla essence. 

  5. Start whisking and allow it to thicken up.

  6. Preheat it in an oven at 180 degrees celsius.

  7. Grease the pan and pour the milk mixture. Add the pan to a water bath. 

  8. Bake for 60-65 minutes. And once baked, cool completely.

  9. Run a hot knife around the edges of the pan to free the flan and turn it upside down on a plate. 

  10. Cut a slice and enjoy!