There’s a certain magic in the simplicity of making flan—how sugar warms into amber, how vanilla whispers through the air, and milk, either coconut or evaporated, pours like a promise into the bowl. With each stir of the spoon, the eggs and yolks surrender to the sweet liquid, and I am reminded of the small wonders that come from such ordinary things. In the quiet of the kitchen, as it bakes in its water bath until just set, the flan becomes a canvas of golden custard beneath a caramel sky—proof to the night’s patience, waiting to reveal its delight after spending the night in a cool fridge.

Ingredients

• Sugar
• 3 whole eggs
• 3 egg yolks
• 2 ½ cups of evaporated or coconut milk
• 1  ½ tsp vanilla essence

Preparation

1. Preheat the oven to 350º F. 
2. Butter the pan.
3. Heat ½ cup of sugar on medium heat in a small pot until sugar is light brown. Then pour sugar in the pan.
4. In a large bowl mix eggs, eggs yolks, ⅓ cup sugar, milk, and vanilla until the mixture is lemon-colored.
5. Once mixed pour the mixture in the pan through a strainer.
6. Pour enough hot water into a bigger baking pan to come halfway up the sides of the pan with the flan. Bake 50 to 60 minutes and check for doneness.
7. Remove from the oven. Let cool in the fridge overnight

Tips

You can use a mixture of evaporated and coconut milk.

*Cover photo generated with the kind assistance of Leonardo.AI