Flan, also known as creme caramel outside of Spanish-speaking countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. Many people from the United States are familiar with flan through Mexican or South American cuisine. While there are many instant flan products available on the market, you can also make flan from scratch using easy-to-find ingredients and kitchen supplies. Making flan is a bit difficult, but the homemade dessert is well worth the effort.

Basically, flan is a regular custard cooked in a pan lined with caramel. You can make individual flans in custard cups or a large sheet of flan to be cut into portions when serving. The ease with which large amounts of custard could be made was in part responsible for flan's popularity in European and Latin American restaurants.

Below is a basic recipe for flan. Once you have mastered this, you can experiment with flavored versions. In Valencia, Spain, for instance, the milk is replaced with the juice of Valencia oranges to create a regional favorite.

The first step in making flan is to make the caramel topping. Caramel is simply melted sugar, so to make this part, heat 1/4 cup water and 3/4 cup sugar over medium to low heat in a saucepan. If sugar adheres to the side of the pan, use a moistened pastry brush to dislodge it.

Watch the pot closely, and remove it from the flame when the sugar begins to thicken and turn golden brown. It is easy to overcook caramel, so be vigilant. Put two ice cubes into the pan to stop the caramel from cooking further. Next, pour the caramel into the baking pans, swirling it around to coat the sides evenly. Use a 9-inch (23-cm) diameter pan or smaller individual cups.

To make the custard, combine two cups of milk with the zest of one lemon, a cinnamon stick, and 1/4 teaspoon salt, and bring just to a boil. While the milk mixture is cooling, beat six whole eggs, three egg yolks, one and a half cups sugar, and one teaspoon vanilla in a large bowl until uniform. Next, add the milk to the egg mixture, then strain the custard into the molds.

To cook the flan, place the molds into a larger dish filled with hot water. If you are using multiple molds, they should not be touching each other. Bake the flan in a 350°F (177°C) oven for about an hour, or until a knife or toothpick inserted in the center comes out clean. Cool the flan until warm, then cover the mold with a serving plate and quickly turn it over to remove the flan. You can serve flan warm or refrigerate it to serve cold.