A smooth, creamy, and luscious dessert, Classic Caramel Flan is a timeless favorite. With its rich caramel topping and silky custard, this flan is the perfect way to end any meal. It’s surprisingly easy to make and always leaves a lasting impression.
Why You’ll Love This Recipe
- Simple ingredients that are likely already in your kitchen
- A stunning dessert with minimal effort
- Perfectly balanced sweetness and creaminess
- Ideal for make-ahead preparation
- A crowd-pleaser for any occasion
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sugar
- Water
- Eggs
- Sweetened condensed milk
- Evaporated milk
- Vanilla extract
Directions
- Prepare the caramel – In a saucepan over medium heat, cook sugar and water until it turns a deep amber color. Quickly pour it into a flan mold or ramekins, tilting to coat the bottom evenly.
- Make the custard – In a bowl, whisk eggs, sweetened condensed milk, evaporated milk, and vanilla extract until smooth.
- Assemble – Pour the custard mixture over the hardened caramel in the mold.
- Bake in a water bath – Place the mold in a larger baking dish filled with hot water. Bake at 350°F (175°C) for about 50-60 minutes, or until set with a slight jiggle in the center.
- Cool and chill – Allow the flan to cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve – Run a knife around the edges and invert onto a serving plate to reveal the glossy caramel topping.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 15 minutes
Variations
- Coconut Flan – Substitute half of the evaporated milk with coconut milk for a tropical twist.
- Coffee Flan – Add a teaspoon of instant coffee or espresso powder for a subtle coffee flavor.
- Chocolate Flan – Mix in 2 tablespoons of cocoa powder with the custard for a chocolatey variation.
- Orange Flan – Add orange zest and a splash of orange liqueur for a citrusy note.
- Dairy-Free Flan – Use coconut milk and almond milk instead of dairy-based ingredients.
Storage/Reheating
- Refrigeration: Store flan in an airtight container in the fridge for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: Flan is best enjoyed cold, but you can warm it slightly in a water bath if preferred.
FAQs
How do I know when my flan is done baking?
The flan should have a slight jiggle in the center but be mostly firm around the edges. A knife inserted should come out mostly clean.
Why did my caramel harden too quickly?
Caramel hardens fast once removed from heat. Work quickly and carefully when pouring it into the mold.
Can I make flan without a water bath?
A water bath ensures even cooking and a silky texture. Without it, the flan may turn out rubbery.
What if my flan doesn’t release from the mold?
Run a knife around the edges and briefly dip the mold in warm water to loosen the caramel.
Can I use just milk instead of evaporated and condensed milk?
For the best texture and sweetness, it’s recommended to use both. Regular milk alone may alter the consistency.
Why is my caramel flan grainy?
Overcooked caramel can crystallize, causing a grainy texture. Stir gently and avoid overcooking.
Can I use honey or maple syrup instead of sugar for the caramel?
Caramelizing sugar creates the signature flan topping. Honey or maple syrup won’t set the same way.
What type of pan is best for flan?
A flan mold, round cake pan, or individual ramekins work well.
Can I make flan ahead of time?
Yes! Flan tastes even better when chilled overnight, making it an excellent make-ahead dessert.
How do I prevent bubbles in my flan?
Strain the custard before pouring it into the mold and bake it slowly in a water bath.
Conclusion
Classic Caramel Flan is an elegant, creamy dessert with a rich caramel topping that’s surprisingly simple to make. Whether for a special occasion or a sweet treat at home, this flan is sure to impress. Try different variations and enjoy the perfect balance of sweetness and smoothness in every bite!
Print
Classic Caramel Flan
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 6–8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American, Spanish
- Diet: Vegetarian
Description
Classic Caramel Flan is a smooth and creamy custard topped with a rich, golden caramel sauce. This traditional Latin American and Spanish dessert is simple to make and perfect for any occasion. It’s lightly sweetened, with a delicate vanilla flavor and a luscious texture that melts in your mouth!
Ingredients
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan:
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
Instructions
-
Make the Caramel:
- In a small saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar melts and turns a deep amber color, about 8-10 minutes.
- Quickly pour the caramel into a 9-inch round baking dish, tilting the dish to coat the bottom evenly. Set aside to cool.
-
Prepare the Flan Mixture:
- Preheat your oven to 350°F (175°C).
- In a blender, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
- Pour the flan mixture over the cooled caramel in the baking dish.
-
Bake the Flan:
- Place the flan dish inside a larger baking pan. Add hot water to the outer pan until it reaches halfway up the sides of the flan dish (this creates a water bath).
- Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
-
Cool and Serve:
- Remove from the oven and let the flan cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan and invert it onto a plate so the caramel drizzles over the top.
Notes
- For a smoother texture, strain the flan mixture through a fine-mesh sieve before pouring it into the baking dish.
- You can make the flan up to 2 days in advance; it tastes even better after chilling overnight.
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