Creamy Condensed Milk Flan Recipe 🍮
☕️I absolutely love how this homemade flan recipe uses condensed milk to create a luxuriously smooth texture. It’s a baked custard that’s both easy to prepare and sure to impress. Whether you’re a fan of Spanish and Latin sweets or simply crave something velvety and indulgent, this easy dessert will tick all the boxes. The caramel sauce on top adds the perfect finishing touch!🍮
Print Share on Twitter Share on FacebookServings: 8 Servings
Calories: 230kcal
Equipment
- Medium saucepan (to make your caramel)
- 8-inch cake pan or round baking dish
- Large roasting pan (for water bath)
- Mixing bowl and whisk
- Blender (optional for smoother texture)
- Fine-mesh sieve (optional)
- Measuring cups and spoons
Ingredients
- 1 cup sugar for caramel sauce
- ¼ cup water
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 3 large eggs room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Prepare the Caramel Sauce
- In a saucepan, add 1 cup sugar and ¼ cup water.
- Heat on medium flame, swirling occasionally but not stirring too much.
- Cook until the mixture turns a deep amber color (about 5 minutes).
- Quickly pour the caramel into your cake pan, tilting to coat the bottom. Set aside to cool.
- Mix the Flan Base
- In a large bowl or blender, combine condensed milk, evaporated milk, eggs, egg yolks, and vanilla extract if desired.
- Whisk or blend until everything is well incorporated.
- For an ultra-silky finish, strain through a fine-mesh sieve.
- Assemble and Fill
- Pour the milk mixture over the cooled caramel in the cake pan.
- Lightly tap the pan on your countertop to release any air bubbles.
- Water Bath Setup
- Place the cake pan into a larger roasting pan.
- Fill the roasting pan with hot water until it reaches about halfway up the sides of the cake pan (baked custard method).
- Carefully transfer to a preheated oven at 350°F (175°C).
- Bake and Cool
- Bake for 45–50 minutes or until the center has a slight jiggle.
- Remove from the oven and let the flan cool at room temperature for about 30 minutes.
- Cover and chill in the fridge for at least 4 hours (or overnight).
- Invert and Serve
- Once cooled, run a thin knife around the edges to loosen the custard.
- Place a serving plate on top, then flip or invert the flan.
- Give it a gentle shake so the caramel sauce drips over the top. Slice and enjoy!
Video
Notes
- Add Cream Cheese: Blend 4 oz of softened cream cheese with the flan base for an extra creamy texture—perfect if you’re craving a cheesecake-like taste.
- Experiment with Flavor: Mix in a teaspoon of coffee extract or cocoa powder for a fun twist.
- Check Doneness: Gently tap the side of the pan; the center should still wobble slightly.
- Prevent Cracks: Avoid overbaking by removing the flan as soon as the middle looks set but quivers when shaken.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 32g | Protein: 7g | Fat: 7g | Sodium: 160mg | Calcium: 15mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.