Vanilla flan with raspberries is a smooth, creamy custard dessert topped with a glossy layer of caramel and fresh berries. This elegant individual flan is rich yet delicate, balancing sweet, velvety custard with a light touch of tart fruit and a caramel finish. Perfect for dinner parties or a refined ending to a special meal.
Why You’ll Love This Recipe
- Silky texture with a melt-in-your-mouth creaminess.
- Caramel topping adds richness and a subtle bitterness to balance the sweetness.
- Beautiful presentation with fresh raspberries and powdered sugar.
- Individual portions make it perfect for entertaining.
- Can be made in advance and chilled until ready to serve.
- Simple ingredients and a classic cooking method.
- Elegant yet approachable for home bakers.
- Easily adaptable with flavor variations like citrus or coffee.
- Naturally gluten-free.
- A crowd-pleasing dessert for any occasion.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Granulated sugar (for caramel)
- Water (for caramel)
- Eggs
- Egg yolks
- Whole milk
- Heavy cream
- Vanilla extract
- Salt (optional, to enhance flavor)
- Fresh raspberries (for garnish)
- Powdered sugar (for dusting)
- Fresh mint leaves (optional, for garnish)
directions
- Prepare the caramel: In a small saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns a deep amber color. Immediately pour the caramel into the bottom of ramekins or a baking dish, swirling to coat the base evenly. Set aside to cool.
- Preheat the oven to 325°F (160°C).
- Make the custard: In a mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and a pinch of salt. In a saucepan, heat the milk and cream until just warm (do not boil), then slowly whisk it into the egg mixture to temper it.
- Strain the custard through a fine mesh sieve to ensure a smooth texture, then pour the mixture over the cooled caramel in the ramekins.
- Bake the flan: Place the ramekins in a deep baking dish and pour hot water around them to create a water bath. Bake for 35–45 minutes, or until the edges are set but the center still jiggles slightly.
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge of each ramekin, then invert onto a serving plate. Garnish with fresh raspberries, powdered sugar, and mint.
Servings and timing
Servings: 4 individual flans
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours minimum
Total Time: 5 hours (including chilling)
Variations
- Citrus zest: Add lemon or orange zest to the custard for brightness.
- Coconut flan: Replace half the cream with coconut milk for a tropical twist.
- Coffee flan: Add 1 teaspoon of instant espresso powder to the milk for a mocha-style custard.
- Chocolate version: Add melted dark chocolate to the custard base before baking.
- Spiced flan: Infuse the milk with cinnamon sticks or cardamom pods before mixing with eggs.
- Larger flan: Use a single baking dish instead of ramekins for a family-style dessert.
- Vegan option: Use plant-based milk, cornstarch, and agar-agar (custard texture may vary).
- Berry compote topping: Serve with a spoonful of raspberry or mixed berry compote instead of fresh berries.
- No-bake version: Use gelatin or cornstarch-based custard and chill until set.
- Almond extract: Replace some or all of the vanilla with almond extract for a nutty note.
storage/reheating
Store flan in the refrigerator, covered, for up to 3 days.
Do not reheat. Flan is best served chilled directly from the fridge.
If storing for longer, keep the caramel side down in the ramekin to preserve the texture and moisture.
FAQs
Can I make this flan ahead of time?
Yes, flan is best when made a day ahead and chilled overnight. It allows the custard to fully set and the caramel to infuse.
What’s the best way to remove the flan from the ramekin?
Run a thin knife around the edge of the custard, then gently invert onto a plate. If needed, warm the bottom of the ramekin briefly in hot water to release the caramel.
Can I skip the caramel layer?
The caramel is a traditional and essential part of flan, but you may omit it if desired, or substitute with a fruit coulis.
What kind of milk should I use?
Whole milk is best for a creamy texture. You may also use half-and-half or a combination of milk and cream for richness.
Can I use only egg yolks?
Using only yolks makes the flan richer and denser. A combination of whole eggs and yolks balances creaminess and structure.
Why is my flan bubbly or cracked?
Overbaking or high oven temperature can cause bubbles or cracks. Always use a water bath and bake at a gentle temperature.
Can I freeze flan?
Flan does not freeze well. The texture may become grainy once thawed. It is best served fresh and refrigerated.
How do I know when flan is done baking?
The edges should be set, and the center should jiggle slightly when gently shaken. It will firm up as it cools.
What other toppings can I use besides raspberries?
Blueberries, strawberries, blackberries, or a berry sauce are excellent alternatives. Caramel shards or whipped cream also make great additions.
Is this dessert gluten-free?
Yes, this flan recipe contains no flour or gluten-containing ingredients.
Conclusion
Vanilla flan with raspberries is an exquisite dessert that’s as beautiful as it is delicious. With its silky custard, rich caramel, and vibrant berry topping, it offers the perfect balance of sweetness, texture, and freshness. Whether prepared for a holiday celebration or a quiet dinner at home, this timeless classic is sure to impress.
PrintVanilla Flan with Raspberries
Vanilla Flan with Raspberries is a silky, creamy custard dessert topped with a golden caramel layer and garnished with fresh raspberries for a bright, fruity finish. It’s an elegant and classic treat perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
- 3/4 cup granulated sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 cup whole milk
- 3 large eggs
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- Pinch of salt
- Fresh raspberries, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Place a large roasting pan in the oven to preheat.
- In a medium saucepan over medium heat, melt the granulated sugar until it becomes a golden caramel, swirling occasionally. Do not stir.
- Quickly pour the caramel into a 9-inch round cake pan or flan dish, tilting to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, eggs, egg yolks, vanilla extract, and salt until smooth.
- Strain the custard mixture through a fine mesh sieve into the prepared caramel-coated pan.
- Place the pan into the preheated roasting pan and carefully add hot water around it to create a water bath (about halfway up the sides).
- Bake for 50–60 minutes, or until the flan is just set with a slight jiggle in the center.
- Remove from oven, cool in the water bath for 30 minutes, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge of the flan, invert onto a plate, and garnish with fresh raspberries.
Notes
- Use caution when making caramel — it gets very hot.
- Straining the custard ensures a silky-smooth texture.
- Flan can be made 1–2 days in advance and stored chilled until ready to serve.
- You can substitute other berries or mint for garnish if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 38g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 115mg