Classic Caramel Flan a smooth and creamy traditional flan with a luscious caramel topping that melts in my mouth every time I make it. This timeless dessert is the perfect mix of simplicity and elegance, and it’s a go-to in my kitchen when I want something rich, silky, and deeply satisfying.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
¼ cup water
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
Pinch of salt
Directions
I start by preheating the oven to 350°F (175°C).
In a medium saucepan over medium heat, I combine the sugar and water. I let it cook without stirring until the mixture turns a rich, deep golden color.
Once it’s ready, I quickly pour the hot caramel into a round baking dish, tilting it to coat the bottom evenly before it hardens.
In a large bowl, I whisk together the sweetened condensed milk, evaporated milk, whole milk, eggs, vanilla, and a pinch of salt until it’s smooth and well combined.
I pour the custard mixture over the set caramel.
Then I place the baking dish into a larger pan and fill the outer pan with hot water halfway up the sides to create a water bath.
I bake it for 55 to 65 minutes, just until the center is set but still has a gentle jiggle.
After removing it from the oven, I let it cool to room temperature, then refrigerate it for at least 4 hours, or overnight if I can wait that long.
When I’m ready to serve, I run a knife around the edges and invert it onto a serving plate, letting the caramel sauce flow over the top.
Servings and timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Calories: 310 kcal per serving
Variations
Sometimes I infuse the milk with orange or lemon zest for a citrusy note.
For a more tropical version, I replace the whole milk with coconut milk.
If I want a richer texture, I add an extra egg yolk to the custard.
I’ve also experimented with adding a bit of cinnamon or nutmeg for a warm spice twist.
Storage/Reheating
I keep leftovers in the fridge, tightly covered, for up to 5 days. Since this flan is served chilled, there’s no need to reheat it. If I’m making it in advance, I always store it in the same dish I baked it in and only invert it onto a plate just before serving to keep the caramel sauce intact.
FAQs
How do I know when the flan is done baking?
I look for a slight jiggle in the center—like Jell-O—but the edges should be set. A knife inserted near the center should come out mostly clean.
Can I use low-fat milk instead of whole milk?
Yes, but I find that using whole milk gives the flan a creamier, more luxurious texture. Skim or low-fat milk will make it slightly less rich.
Why did my caramel harden too fast?
Caramel hardens quickly once removed from heat. I pour it immediately into the dish and tilt it fast to coat the bottom before it sets.
Can I make this flan ahead of time?
Absolutely. In fact, I always prepare it a day ahead so it has time to chill and set properly in the fridge. It tastes even better the next day.
What should I do if my flan won’t release from the dish?
I run a thin knife around the edges and briefly dip the bottom of the baking dish in warm water to loosen the caramel before inverting.
Conclusion
Classic Caramel Flan is one of those desserts I keep coming back to. It’s simple to make, stunning to serve, and universally loved. Whether I’m making it for a special occasion or just to satisfy a craving, this flan never disappoints. It’s a timeless treat that always brings comfort and joy to my table.
Recipe:
Classic Caramel Flan
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A smooth and creamy traditional flan topped with luscious golden caramel. This elegant yet simple dessert is rich, silky, and perfect for any occasion.
Ingredients
1 cup granulated sugar
¼ cup water
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup whole milk
4 large eggs
1 tablespoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep golden color.
- Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly before it hardens.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, eggs, vanilla extract, and a pinch of salt until smooth.
- Pour the custard mixture over the set caramel in the baking dish.
- Place the baking dish inside a larger pan and fill the outer pan with hot water halfway up the sides to create a water bath.
- Bake for 55 to 65 minutes, until the center is just set with a slight jiggle.
- Remove from oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges and invert onto a serving plate, allowing the caramel to flow over the flan.
Notes
Infuse the milk with citrus zest for a refreshing twist.
Use coconut milk for a tropical variation.
Add an extra egg yolk for a richer texture.
Sprinkle in cinnamon or nutmeg for warm spice notes.
Store in the fridge, tightly covered, for up to 5 days. Serve chilled.
To release flan easily, dip the bottom of the dish in warm water before inverting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 38g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
