Craving something sweet, creamy, and totally irresistible? This easy caramel flan recipe is about to be your new favorite dessert.
With its silky smooth texture and rich caramel topping, flan looks fancy but is surprisingly simple to make at home.
You don’t need any complicated tools or hard-to-find ingredients—just a few basics from your kitchen and a little patience while it chills.
Let’s dive into this dreamy treat that’s perfect for impressing guests or indulging in a solo sweet moment!
INGREDIENTS:
3/4 cup granulated sugar
1/4 cup water
14 oz can sweetened condensed milk, preferably la lechera brand
12 oz can evaporated milk, preferably Carnation brand
1 3/4 cups heavy whipping cream
1 1/2 Tbsp vanilla extract
5 large eggs, room temperature
1/4 tsp fine sea salt
Berries to serve
INSTRUCTIONS:
- Preheat oven to 350°F (175°C).
- Boil water for a water bath.
- Have a 9-inch round cake pan ready.
- Set up a larger roasting pan for the water bath.
- In a medium saucepan, combine ¾ cup sugar + ¼ cup water.
- Bring to a boil over medium-high heat without stirring.
- Let boil 3–5 minutes until it begins turning golden.
- Swirl the pan gently for another 1–2 minutes until deep amber.
- Remove from heat and swirl 30 more seconds.
- Carefully pour caramel into your cake pan and tilt to coat the bottom evenly.
- Let cool and harden.
- In a blender, combine:
- 1 cup heavy whipping cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 4 eggs
- 1 tbsp vanilla extract
- ¼ tsp salt
- Blend on low speed for 1 minute (to avoid foam).
- Pour the custard through a fine-mesh sieve or cheesecloth into the cooled caramel pan.
- Tap gently to remove air bubbles.
- Cover the flan pan with foil.
- Place it in the roasting pan.
- Add boiling water to the roasting pan until it comes halfway up the sides of the cake pan.
- Bake at 350°F for 70–80 minutes.
- Check doneness by gently wiggling the pan—look for a firm jiggle in the center.
- Remove from oven and take the cake pan out of the water bath.
- Let cool to room temperature on a wire rack.
- Cover and refrigerate for at least 6 hours or overnight.
- Run a knife around the edge of the flan.
- Place a rimmed serving platter on top and invert carefully.
- Let the caramel sauce drizzle over.
- Optional: Garnish with fresh berries.
Tips
- Don’t use a flat plate—the caramel will spill over.
- This flan is a great make-ahead dessert for parties or holidays.
- Pairs beautifully with coffee or fruit.
