Gluten Free Flan Recipe
Updated Jun 05, 2025, Published Jul 15, 2016
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Gluten-Free Flan – A Silky, Sweet Taste of Argentina
After returning from a culinary adventure in Argentina, one dessert stood out above the rest: flan. Known for its smooth texture and caramel sweetness, this classic treat appears on nearly every menu in Buenos Aires. Naturally, I couldn’t wait to recreate it at home. This Gluten-Free Flan recipe brings all the elegance and rich flavor of the traditional version, but it’s made to fit a gluten-free lifestyle—so everyone at the table can enjoy it.
Whether you’re hosting a dinner party or looking to impress guests with a make-ahead dessert, this flan is the perfect way to end any meal on a sweet note. Plus, with just a few pantry staples and a Bundt pan, you can whip up a show-stopping dessert that looks as good as it tastes.
Table of Contents
Why You’ll Love This Gluten-Free Flan
- Naturally gluten-free: No substitutions or specialty ingredients needed.
- Elegant presentation: Using a Bundt pan makes it look as impressive as it tastes.
- Simple ingredients, big payoff: A few kitchen staples transform into something magical.
- Perfect texture: Thanks to the bain marie, the custard cooks slowly and evenly for that melt-in-your-mouth finish.
- Make-ahead friendly: Flan tastes even better the next day, making it ideal for entertaining.
What You Will Need
Before you begin, gather the following ingredients:
- 2 cups granulated sugar, divided
- ¼ cup water – helps the sugar caramelize more evenly
- 4 cups whole milk – provides rich creaminess
- ¼ teaspoon kosher or fine sea salt – enhances the overall flavor
- 10 large eggs – essential for structure and silkiness
- 2 teaspoons pure vanilla extract – adds warmth and aroma
You’ll also need a Bundt pan, a saucepan for the caramel, and a baking dish large enough to act as a water bath.
Tips and Variations
- Caramel caution: When caramelizing sugar, add the water at the beginning and stir only until dissolved. Once the sugar is clear, stop stirring. Instead, gently tilt the pan to distribute the heat evenly as it darkens to a golden amber.
- Avoid sugar crystals: Stirring too much or introducing crystals can make the caramel grainy. If desired, you can add a drop of lemon juice to stabilize the sugar—but this step is optional.
- Use a bain marie: Baking the flan in a hot water bath ensures gentle, even cooking and prevents curdling.
- Chill completely: Let the flan cool completely and refrigerate for several hours—or overnight—for the best texture and flavor.
- Add flavor twists: Try infusing the milk with citrus zest or cinnamon sticks for a flavor variation before combining with the eggs.
Frequently Asked Questions
Can I use a different type of milk?
Yes, although whole milk gives the richest flavor and smoothest texture, you can use 2% or even dairy-free milk alternatives. Just note that plant-based milks may result in a slightly looser texture.
For more information about substitutions, visit our SUBSTITUTIONS PAGE
What if I don’t have a Bundt pan?
No problem! A round cake pan or loaf pan works just as well—just make sure it fits into a larger pan for the water bath.
Why did my caramel harden before I poured it?
Caramel sets quickly. Work fast, and pour it into the pan immediately after reaching the right color. Don’t worry—it will soften again as the flan bakes.
Can I make it ahead of time?
Absolutely. In fact, flan tastes best after chilling for several hours or overnight. It’s a great make-ahead dessert for holidays or dinner parties.
This Gluten-Free Flan captures the charm and flavor of Argentina in every creamy bite. With its smooth custard and rich caramel topping, it’s a foolproof way to bring a little global flair to your dessert table—no passport required.
Gluten Free Flan Recipe
Ingredients
- 2 cups sugar, divided use
- ¼ cup water
- 4 cups whole milk
- ¼ teaspoon kosher or fine sea salt
- 10 large eggs
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Combine 1 cup sugar with ¼ water in a small deep, heavy saucepan. Bring to a boil over medium-high heat, stirring just until the sugar melts. Continue to cook, tilting the pan from side to side occasionally, until the sugar is the color of an old penny.
- Carefully pour the caramelized sugar into a 10 – 12 cup Bundt pan, swirling to coat the pan with caramel.
- Heat the milk with the salt over medium heat just until warm.
- Whisk the eggs and the remaining 1 cup sugar in a large bowl and add about ½ cup of the warm milk while whisking. Add the rest of the milk and the vanilla and mix well. Pour into the pan over the caramel. Cover with foil.
- Place the pan into a large roasting pan, place in the oven, and pour hot water into the roasting pan, coming about halfway up the sides of the Bundt pan.
- Bake for 1 hour. Check to make sure the flan is cooked through. Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours.
- Run a knife around the edges of the pan. Place a plate or platter with a little bit of a lip (to catch the caramel) on top of the pan and invert.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
