Best Creamy Flan Ever (Easy Blender Recipe)
This is the creamiest flan I’ve ever made. Smooth from edge to center, rich but not heavy, and made easily in the blender with simple ingredients.
This is hands down the creamiest flan I’ve ever made.
It’s not the classic recipe, and it’s not meant to be. This is my own version, something I kept adjusting over time.
Too firm at first, then too soft, then finally that moment where it came out perfect. Smooth, silky, no holes, no weird egg taste. Just creamy from edge to center.
Everything goes in the blender, it’s easy to make, and it always feels special.
What I Used
Before starting, this is what I used to make this flan:
Blender
Medium saucepan (for the caramel)
Flan mold or round pan, 18 cm diameter
Larger pan or pot for the water bath
Aluminum foil
Ingredients
For the flan
8 egg yolks
1¼ cans sweetened condensed milk
200 ml heavy cream
2 tablespoons vanilla extract
2 tablespoons liqueur (rum, Baileys, or your favorite)
For the caramel
1 cup sugar
How to Make It
1. Make the caramel
Add the sugar to a saucepan and cook it over medium heat. Let it melt slowly until it turns a deep golden color.
Carefully pour the caramel into your flan mold and tilt the mold so the caramel coats the bottom and goes up the sides to about halfway. Set it aside and let it harden completely.
2. Blend the flan
Add the egg yolks, condensed milk, heavy cream, vanilla, and liqueur to the blender.
Blend on low speed just until everything looks smooth and combined. Don’t over-blend. You want a creamy mixture, not foamy.
If you want an extra smooth texture, you can strain the mixture before pouring it into the mold.
3. Cook the flan
Pour the mixture into the caramelized mold and cover it tightly with foil.
Place the mold inside a larger pan and add hot water to create a water bath. The water should reach about halfway up the sides of the mold.
Cook over medium heat for about 35 minutes. The flan should look set around the edges but still have a slight jiggle in the center.
4. Cool and chill
Remove the mold from the water and let it cool completely at room temperature.
Once it’s cool, refrigerate for at least 4 hours. Overnight is even better and gives the best texture.
5. Unmold and serve
Run a thin knife around the edges of the flan.
Place a plate on top of the mold, flip it carefully, and lift the mold slowly. The caramel will slide down and coat the flan beautifully.
Notes and Troubleshooting
About the pan size
This recipe works best in an 18 cm diameter pan.
Using a larger pan will give you a thinner flan and shorter cooking time. A smaller pan will make it thicker and need more time.
Stove Type Adjustments
This flan is cooked on the stovetop in a water bath, so the water should be boiling. You will hear it, see movement, and even feel the pan shift slightly. That’s normal and expected.
The key is controlled boiling, not violent splashing.
Induction
Use medium-low heat
On most induction cooktops, this is around 4.5 out of 9
The water should be boiling and making noise
The mold may move slightly inside the pan and that’s fine
Avoid higher settings or the flan can overcook and get bubbles
Vitroceramic
Use medium heat
Usually around 5 to 6 out of 9
The water should come to a steady boil
Keep an eye on it so it doesn’t boil too aggressively
Gas (Fire)
Use low to medium heat
The flame should be stable and not too high
The water should boil steadily
If the flame heats unevenly, rotate the pan once during cooking
Electric Coil
Use medium heat
Usually around 5 out of 9
These burners take longer to adjust, so let the boil stabilize
Once boiling, don’t keep changing the heat
What you should see and hear
Bubbling water and boiling sounds
Steam coming up from the pan
Slight movement of the mold inside the water bath
If the water is violently splashing over the mold or evaporating too fast, lower the heat slightly.