FANTASTIC FLAN HAS NEVER BEEN EASIER, THANKS TO CHEF CHRIS VALDES’S 5 GOLDEN RULES

We all know and love the sweet, silky, caramel-topped egg custard delight that is flan, but we may not all know how to make it at home. While the recipe is fairly straightforward, getting things exactly right can feel a bit intimidating—especially the first time around—but it doesn’t have to be this way. We brought in Chef Chris Valdes to teach you his 5 golden rules for the perfect flan.

The Caramel Sets The Tone

Flan is a delicate and balanced treat, and the caramel is what makes or breaks it. It’s all about knowing when to take the caramel off the heat. Timing can vary based on the temperature of your caramel, so you want to look for a nice amber color—not too light and not too dark. Once it reaches that color, take the caramel off the heat.

Keep The Custard Smooth

Flan is all about that silky smooth consistency, so it’s vital to get the custard right. Chris says you want to add everything to a blender to emulsify it and give your custard a light, airy, smooth consistency. It should be creamy and silky, with no lumps, so if you see any, keep blending until they’re all mixed in.

Strain The Mixture

Chris’ next rule doubles down on the silky smoothness. He says to strain the mixture after blending to remove any air bubbles or clumps, leaving you with only the smoothest of custards; otherwise, you can end up with a not-so-smooth custard that isn’t nearly as enjoyable to eat.

Bake Gently

No matter how well you prepare the flan for baking, it can all go wrong if you don’t take the necessary care during baking. Chris says the key is to bake it gently in a baño de maría—double boiler—which allows the flan to cook slowly and evenly. Nobody wants a pan of scrambled eggs for dessert!

Patience At The End

Of all the rules, Chris says patience is the most important. After baking, you need to let the flan chill overnight. This gives it time to cool and set up, allowing you to flip and unmold the flan without breaking it. It may be hard to wait, but a gorgeous, glistening flan is well worth the patience.

2026-06-09T15:08:51Z