I just made an Easy Caramel Flan Recipe that wobbles like silk and hides a caramel knockout you will absolutely regret not making tonight.

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I can’t get over this Spanish flan. I love how the custard sings with the sweetened condensed milk and eggs, silky and dense but not heavy.

And that Flan Sauce, golden, glossy, the kind that makes you scrape the plate with your tongue. I adore the simple snap between caramel and cream, a little bitter, a little sweet.

Easy Caramel Flan Recipe? Yes, please.

I’m obsessed with the way a slice jiggles and then melts, leaving sticky caramel fingerprints. No fuss, just dessert that hits every time.

Pure sugar therapy. Worth the spoon.

You need one bite. Right now seriously.

Ingredients

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Caramel sugar gives that glossy, bitter-sweet top; it’s addictive and slightly burnt.
Plus, water helps melt the sugar evenly, basically prevents clumps and hot spots.
Sweetened condensed milk makes it super creamy and sweet, like dessert condensed magic.
Basically, evaporated milk adds cooked-milk depth, a little caramel note and silky body.
Whole milk loosens texture so it’s not too dense; keeps it familiar.
Eggs give that tender, custardy set and protein, nothing fake about it.
Vanilla extract brings warmth and sweetness, basically makes it taste homey.
A pinch of salt cuts sweetness and wakes up the flavors, tiny but mighty.

Ingredient Quantities

1 cup granulated sugar for caramel (about 200 g), plus extra if you like it sweeter

1/4 cup water for caramel

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1 cup whole milk (or regular milk), room temp

4 large eggs, lightly beaten

1 teaspoon pure vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 325°F (160°C). Put a 9-inch round flan mold or 6-8 ramekins nearby and make sure the milk is at room temp so eggs wont seize.

2. Make the caramel: in a small heavy saucepan combine 1 cup granulated sugar and 1/4 cup water. Stir just to wet the sugar, then stop stirring and bring to a medium heat. Let it simmer until it turns a deep golden amber, gently swirling the pan now and then to even the color. Watch it closely, it goes from perfect to burned fast.

3. As soon as caramel is that nice amber color, remove from heat and quickly pour it into the bottom of your flan mold or divide among ramekins, tilting to coat the bottom evenly. If it hardens unevenly, warm the mold a few seconds to redistribute.

4. In a large bowl whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 4 lightly beaten eggs, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Do not overwhisk; just blend until combined. For extra silkiness strain the mixture through a fine mesh sieve into another bowl.

5. Pour the custard gently over the set caramel in the mold or ramekins. Pour slowly to avoid disturbing the caramel layer too much.

6. Place the flan mold or ramekins in a large roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the mold/ramekins to make a water bath. This keeps the custard baking gently and prevents curdling.

7. Cover the mold or ramekins loosely with aluminum foil and bake in the preheated oven for about 45 to 60 minutes (ramekins on the shorter side, a big mold on the longer). Check at 45 minutes; the flan should be mostly set but still have a slight jiggle in the center.

8. To avoid overcooking, remove from the water bath as soon as it’s done and let cool to room temperature uncovered. Then refrigerate for at least 4 hours, preferably overnight, so the texture firms and the caramel soaks in.

9. To unmold, run a thin knife around the edge to loosen, place a plate on top and invert quickly. If the caramel sticks, warm the bottom of the mold briefly under hot water to help it release. Serve chilled.

10. Tips: taste the caramel as you make it? don’t, it’s extremely hot. If you want it sweeter add a tablespoon or two more sugar to the caramel step. For a super-smooth finish strain the custard and avoid overbaking; a slight wobble is good.

Equipment Needed

1. Oven (set to 325°F / 160°C)
2. 9-inch flan mold or 6–8 ramekins (for individual portions)
3. Small heavy saucepan (for making the caramel)
4. Large mixing bowl (to whisk the milks and eggs)
5. Whisk (lightly beat and combine ingredients)
6. Fine mesh sieve (optional, for extra silky custard)
7. Large roasting pan (for the water bath)
8. Ladle or measuring cup with spout (to pour custard gently)
9. Thin paring knife and oven mitts (to loosen edges and safely handle hot pans)

FAQ

Q: My caramel went hard or crystallized, what do I do? A: If it hardens, don't panic. Put the pan back on low heat with a tablespoon or two of water and swirl gently until it melts smooth again. If crystals form on the sides, brush them down with a wet pastry brush while cooking next time, or stir very gently so it heats evenly.

Q: Do I really need a water bath and how do I do it? A: Yes, the water bath keeps the flan creamy and stops it from cracking. Put the filled flan mold inside a larger baking dish, then pour hot (not boiling) water around it about halfway up the sides. Bake with the rim of the larger dish covered in foil if water might splash in.

Q: How do I know when the flan is done? A: The center should wobble a little like jello when you gently shake the pan, but not be liquid. A toothpick or thin knife inserted near the center should come out mostly clean with a few moist crumbs. Overbaking makes it grainy, so err on the slightly underdone side.

Q: What's the best way to unmold the flan so it comes out clean? A: Run a thin knife around the edges to loosen it, then place the serving plate on top and quickly invert. If the caramel sticks, let the flan sit at room temp for 5 to 10 minutes before flipping. If caramel pooled into hard chunks, warm the bottom of the mold briefly in hot water to soften it.

Q: How long can I store leftover flan and can I freeze it? A: Store covered in the fridge for up to 4 days. Flan doesn't freeze well because the texture can get watery after thawing, so I don't recommend freezing if you want the original silkiness.

Q: Can I swap ingredients like using skim milk or fewer eggs? A: You can use lower fat milk but the flan will be less rich and maybe a bit less creamy. Using fewer eggs will change the set and texture, making it softer. For best results stick with whole milk and 4 eggs, but if you must, one egg less works okay for a slightly creamier, softer set.

Easy Spanish Flan Recipe Substitutions and Variations

For the 1 cup granulated sugar used to make caramel: try packed light brown sugar for a deeper, molasses-y flavor (it may darken faster), or use 3/4 cup honey or maple syrup but watch the heat and skip the water since syrups caramelize differently.
For the 1 (14 oz) can sweetened condensed milk: swap in a homemade version (1 cup whole milk plus 1 cup sugar, simmer until reduced by half) or use canned sweetened condensed coconut milk for a dairy-free, slightly coconutty flan.
For the 1 (12 oz) can evaporated milk: use an equal amount of whole milk combined with 2 tablespoons nonfat dry milk powder to mimic the concentrated texture, or use half-and-half for a richer custard.
For the 4 large eggs: use 4 large egg yolks only for an extra silky, richer custard, or for a vegan-ish option try 1 cup silken tofu blended smooth plus 2 tablespoons cornstarch, though texture will be a bit different.

Pro Tips

1) Make the caramel in a light-colored pan if you can. It’s much easier to judge the color that way, and the moment it hits a deep amber pull it off the heat immediately — it keeps cooking from the pan heat, so burns fast.

2) Temper the eggs if your milks are even a little warm. Slowly whisk a ladle of the warm milk into the beaten eggs before mixing everything together. This helps avoid scrambled bits and gives a silkier custard.

3) Bake in a water bath and keep that water hot but not boiling. Gentle steam is what you want. Also cover the mold loosely with foil so the top doesn’t brown or form a skin.

4) Chill at least 4 hours, preferably overnight. Flan firms up and the caramel really soaks in which gives the best texture and flavor. If it sticks when unmolding, warm the outside briefly under hot water to loosen it.

Easy Spanish Flan Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made an Easy Caramel Flan Recipe that wobbles like silk and hides a caramel knockout you will absolutely regret not making tonight.

Servings

servings

Calories

371

kcal

Equipment: 1. Oven (set to 325°F / 160°C)
2. 9-inch flan mold or 6–8 ramekins (for individual portions)
3. Small heavy saucepan (for making the caramel)
4. Large mixing bowl (to whisk the milks and eggs)
5. Whisk (lightly beat and combine ingredients)
6. Fine mesh sieve (optional, for extra silky custard)
7. Large roasting pan (for the water bath)
8. Ladle or measuring cup with spout (to pour custard gently)
9. Thin paring knife and oven mitts (to loosen edges and safely handle hot pans)

Ingredients

1 cup granulated sugar for caramel (about 200 g), plus extra if you like it sweeter
1/4 cup water for caramel
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup whole milk (or regular milk), room temp
4 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Preheat oven to 325°F (160°C). Put a 9-inch round flan mold or 6-8 ramekins nearby and make sure the milk is at room temp so eggs wont seize.
Make the caramel: in a small heavy saucepan combine 1 cup granulated sugar and 1/4 cup water. Stir just to wet the sugar, then stop stirring and bring to a medium heat. Let it simmer until it turns a deep golden amber, gently swirling the pan now and then to even the color. Watch it closely, it goes from perfect to burned fast.
As soon as caramel is that nice amber color, remove from heat and quickly pour it into the bottom of your flan mold or divide among ramekins, tilting to coat the bottom evenly. If it hardens unevenly, warm the mold a few seconds to redistribute.
In a large bowl whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 4 lightly beaten eggs, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Do not overwhisk; just blend until combined. For extra silkiness strain the mixture through a fine mesh sieve into another bowl.
Pour the custard gently over the set caramel in the mold or ramekins. Pour slowly to avoid disturbing the caramel layer too much.
Place the flan mold or ramekins in a large roasting pan. Carefully pour hot tap water into the roasting pan until it reaches about halfway up the sides of the mold/ramekins to make a water bath. This keeps the custard baking gently and prevents curdling.
Cover the mold or ramekins loosely with aluminum foil and bake in the preheated oven for about 45 to 60 minutes (ramekins on the shorter side, a big mold on the longer). Check at 45 minutes; the flan should be mostly set but still have a slight jiggle in the center.
To avoid overcooking, remove from the water bath as soon as it’s done and let cool to room temperature uncovered. Then refrigerate for at least 4 hours, preferably overnight, so the texture firms and the caramel soaks in.
To unmold, run a thin knife around the edge to loosen, place a plate on top and invert quickly. If the caramel sticks, warm the bottom of the mold briefly under hot water to help it release. Serve chilled.
Tips: taste the caramel as you make it? don’t, it’s extremely hot. If you want it sweeter add a tablespoon or two more sugar to the caramel step. For a super-smooth finish strain the custard and avoid overbaking; a slight wobble is good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.