I perfected an Easy Caramel Flan Recipe with a golden caramel sauce and a surprising pantry twist that finally got this classic just right.

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I grew up watching my abuela make Spanish Flan, and I still get that little jolt when the caramel first blooms in the baking dish. I call this my Easy Caramel Flan Recipe because it does that magic with a couple simple pantry items like eggs and a can of sweetened condensed milk.

It borrows the boldness of Flan Spain without getting fussy, so you get custard that wobbles, melts, and surprises every time. Ive never had a dessert that feels so impressive but is actually so simple.

People always ask for my secret. I usually serve it chilled.

Ingredients

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Sugar give caramel sweetness and flavor, pure carbs with almost no vitamins, very sweet.
Eggs provides structure and protein, makes it custardy and rich, small amount of fat.
Sweetened condensed milk thick, super sweet, adds creaminess and sugar, packs calories, little fiber.
Evaporated milk adds body and creaminess without extra sugar, gives smooth mouthfeel and depth.
Vanilla extract, little goes far, boosts aroma and flavor, makes dessert taste warm and rounded.
Salt a pinch balances all sweetness, enhances other flavors, no real nutrition but totally essential.

Ingredient Quantities

1 cup granulated sugar (200 g)

4 large eggs

1 (14 oz) can sweetened condensed milk (about 395 g)

1 (12 oz) can evaporated milk, 354 ml

1 teaspoon vanilla extract

pinch of fine salt

How to Make this

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1. Preheat oven to 325 F (160 C) and set a rack in the lower third of the oven.

2. Make the caramel: put 1 cup granulated sugar in a heavy saucepan over medium heat. Let it melt and turn a golden amber, swirling the pan now and then, do not stir with a spoon or it may seize. When it’s a deep golden color remove from heat and quickly pour the hot caramel into a 9 inch flan mold or a few ramekins, tilting to coat the bottom. Let the caramel set.

3. In a large bowl lightly whisk 4 large eggs until blended; you don’t want lots of foam or bubbles.

4. Add 1 can sweetened condensed milk (14 oz, about 395 g), 1 can evaporated milk (12 oz, 354 ml), 1 teaspoon vanilla extract and a pinch of fine salt to the eggs and whisk gently until smooth.

5. Strain the custard through a fine mesh sieve into a pourable jug to remove any bits and excess bubbles; this helps the flan be silky smooth.

6. Pour the custard slowly over the set caramel in the mold. Tap the mold lightly on the counter to bring up any trapped air. Cover the mold with foil to keep a smooth surface.

7. Place the covered mold in a larger baking pan, then pour hot water into the outer pan until it comes about halfway up the sides of the flan mold to make a water bath. Bake for 50 to 60 minutes until the edges are set and the center still has a slight jiggle.

8. Remove the mold from the water bath, discard the water, and let the flan cool to room temperature on a rack. Then refrigerate for at least 4 hours, or overnight if you can, this makes it much better.

9. To unmold, run a thin knife around the flan rim, place a serving plate on top and invert quickly. If the caramel sticks, warm the bottom of the mold briefly in hot water or run the knife under it to loosen.

10. Tip: watch the caramel closely while cooking, it goes from perfect to burnt fast. Also don’t overbeat the eggs, and chilling overnight will give the creamiest texture.

Equipment Needed

1. Oven (preheat to 325 F / 160 C)
2. Heavy bottomed saucepan for the caramel
3. 9 in flan mold or a few ramekins
4. Large mixing bowl
5. Whisk, dont overbeat the eggs
6. Fine mesh sieve
7. Pouring jug or large measuring cup
8. Large baking pan for the water bath
9. Aluminum foil, thin knife and a serving plate
10. Oven mitts or tongs plus a cooling rack

FAQ

Q: How long and at what temp do I bake this flan? A: Preheat oven to 350°F (175°C). Bake the flan in a water bath for about 50 to 60 minutes until the edges are set and the center still jiggles a little. Cool to room temp then chill at least 4 hours or overnight for best texture.

Q: How do I make the caramel without burning it? A: Heat the 1 cup sugar over medium heat, let it melt and turn a light amber, swirl the pan gently but dont stir hard or it can crystalize. When color is right, pour into your mold and tilt to coat the bottom. If it hardens, just warm it again briefly to re-melt.

Q: What is a water bath and why do I need it? A: A water bath means placing the flan mold inside a larger pan and pouring hot water around it up to half the mold height. It gives gentle, even heat so the custard cooks smooth and doesnt crack or curdle.

Q: Can I swap the evaporated or sweetened condensed milk for regular milk? A: You can, but the texture and sweetness will change. Evaporated and condensed milks make the flan extra creamy and sweet. Using plain milk means youll need more sugar and the custard may be looser and less silky, so its not recommended if you want classic results.

Q: How do I know when the flan is done and how do I unmold it? A: Done when the sides are set and the center wiggles slightly, like gelatin. Let it cool, then chill for at least 4 hours. To unmold, run a knife around the edge, place a plate on top, invert and lift. If caramel sticks, dip the bottom of the mold in hot water for a few seconds to loosen it.

Q: How long can I store leftover flan and can I freeze it? A: Store covered in the fridge up to 4 days. Freezing is possible but may ruin the smooth texture, so its not ideal; if you must freeze, wrap airtight and use within a month, thaw slowly in the fridge.

Easy Spanish Flan Recipe Substitutions and Variations

Granulated sugar: light brown sugar 1:1 (adds a deeper, caramel note); coconut sugar 1:1 (less sweet, similar caramel color); maple syrup or honey about 3/4 cup for 1 cup sugar but you must make a wet caramel (dissolve syrup in a little water first) and cut back other liquids slightly.
Eggs: silken tofu 1/4 cup pureed equals 1 egg (gives a very smooth custard); commercial egg replacer (follow package, usually ~1.5 tsp powder + 2 tbsp water = 1 egg) for neutral flavor; cornstarch thickener about 1 tbsp cornstarch mixed with 3 tbsp milk per egg to help set, though texture will be a bit different.
Sweetened condensed milk: swap with 1 can evaporated milk + 1 cup granulated sugar simmered until sugar dissolves and mixture thickens slightly (homemade condensed milk); canned sweetened condensed coconut milk 1:1 for dairy-free; less precise option: reduce 1 1/4 cups whole milk with 1 cup sugar until slightly thickened.
Evaporated milk: mix 3/4 cup whole milk + 1/4 cup heavy cream to replace 1 cup evaporated milk (best match for richness); use full‑fat canned coconut milk 1:1 for non-dairy; or use half‑and‑half 1:1 though the custard might be a touch richer.

Pro Tips

– Keep your eye on the caramel the whole time, it goes from perfect to burned in seconds. Use medium heat, swirl the pan to move the sugar, dont stir with a spoon, and pull it off the heat once it hits a deep amber. If youre nervous use a candy thermometer and stop around 340 F (170 C).

– Let the eggs come to room temp before you mix them and whisk only until blended, not frothy. Overbeating traps air and gives holes in the custard, so strain the mixture through a fine sieve to catch any bubbles or bits for a silky finish.

– Use a hot water bath but dont let it boil. Pour hot, not simmering, water into the outer pan so it reaches about halfway up the mold, and bake with the flan covered in foil to prevent a skin and keep the top smooth.

– Chill at least 4 hours but overnight is best, it firms and flavors the flan. When unmolding, run a thin knife around the edge and warm the bottom of the mold briefly in hot water to loosen the caramel, then invert quickly.

Easy Spanish Flan Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected an Easy Caramel Flan Recipe with a golden caramel sauce and a surprising pantry twist that finally got this classic just right.

Servings

servings

Calories

355

kcal

Equipment: 1. Oven (preheat to 325 F / 160 C)
2. Heavy bottomed saucepan for the caramel
3. 9 in flan mold or a few ramekins
4. Large mixing bowl
5. Whisk, dont overbeat the eggs
6. Fine mesh sieve
7. Pouring jug or large measuring cup
8. Large baking pan for the water bath
9. Aluminum foil, thin knife and a serving plate
10. Oven mitts or tongs plus a cooling rack

Ingredients

1 cup granulated sugar (200 g)
4 large eggs
1 (14 oz) can sweetened condensed milk (about 395 g)
1 (12 oz) can evaporated milk, 354 ml
1 teaspoon vanilla extract
pinch of fine salt

Directions

Preheat oven to 325 F (160 C) and set a rack in the lower third of the oven.
Make the caramel: put 1 cup granulated sugar in a heavy saucepan over medium heat. Let it melt and turn a golden amber, swirling the pan now and then, do not stir with a spoon or it may seize. When it’s a deep golden color remove from heat and quickly pour the hot caramel into a 9 inch flan mold or a few ramekins, tilting to coat the bottom. Let the caramel set.
In a large bowl lightly whisk 4 large eggs until blended; you don’t want lots of foam or bubbles.
Add 1 can sweetened condensed milk (14 oz, about 395 g), 1 can evaporated milk (12 oz, 354 ml), 1 teaspoon vanilla extract and a pinch of fine salt to the eggs and whisk gently until smooth.
Strain the custard through a fine mesh sieve into a pourable jug to remove any bits and excess bubbles; this helps the flan be silky smooth.
Pour the custard slowly over the set caramel in the mold. Tap the mold lightly on the counter to bring up any trapped air. Cover the mold with foil to keep a smooth surface.
Place the covered mold in a larger baking pan, then pour hot water into the outer pan until it comes about halfway up the sides of the flan mold to make a water bath. Bake for 50 to 60 minutes until the edges are set and the center still has a slight jiggle.
Remove the mold from the water bath, discard the water, and let the flan cool to room temperature on a rack. Then refrigerate for at least 4 hours, or overnight if you can, this makes it much better.
To unmold, run a thin knife around the flan rim, place a serving plate on top and invert quickly. If the caramel sticks, warm the bottom of the mold briefly in hot water or run the knife under it to loosen.
Tip: watch the caramel closely while cooking, it goes from perfect to burnt fast. Also don’t overbeat the eggs, and chilling overnight will give the creamiest texture.

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.