Flan with Caramel Sauce a smooth, creamy flan with a golden caramel topping is one of those desserts I never get tired of making. This classic Latin favorite is elegant yet simple, with a melt-in-your-mouth texture and a sweet, glossy finish that always steals the show. Whether it's for a holiday gathering or just a cozy evening at home, this flan with caramel sauce is the perfect ending to any meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar (for caramel)
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
Pinch of salt
Directions
I preheat the oven to 350°F (175°C).
In a medium saucepan over medium-low heat, I melt the sugar, stirring constantly, until it turns into a golden amber caramel.
I immediately pour the hot caramel into a 9-inch round cake pan, swirling it to coat the bottom evenly, then I set it aside to cool and harden.
In a large bowl, I whisk together the sweetened condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt until smooth.
To get that ultra-smooth texture, I strain the mixture through a fine-mesh sieve directly into the caramel-lined pan.
I place the flan pan into a larger baking dish and pour hot water into the outer dish until it comes halfway up the sides, creating a water bath.
I bake the flan for 50–60 minutes, just until it’s set with a slight jiggle in the center.
After baking, I let it cool in the water bath for about 1 hour, then transfer it to the fridge to chill for at least 4 hours or overnight.
To serve, I run a knife along the edges and gently invert it onto a serving plate. The caramel flows beautifully over the custard.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: 310 kcal per serving
Variations
I sometimes like to add a bit of citrus zest—like orange or lime—to the custard for a refreshing twist. For a deeper flavor, a splash of dark rum or a bit of espresso powder works wonders. If I’m feeling fancy, I’ll top the flan with fresh berries or a sprinkle of sea salt over the caramel for contrast.
Storage/Reheating
Once chilled, I keep the flan covered in the refrigerator for up to 5 days. It holds its texture beautifully. I don’t recommend reheating flan—it’s best served cold or at room temperature. To serve later, I just unmold it when ready and let it sit out for a few minutes before slicing.
FAQs
How do I keep the caramel from hardening too quickly?
I make sure to pour the caramel into the pan immediately after it's ready and swirl fast to spread it. Caramel hardens quickly, so timing is key.
Can I make this flan ahead of time?
Yes, I always make it a day ahead. Flan needs several hours to chill and set properly, which makes it a great make-ahead dessert.
Why did my flan come out with bubbles?
That usually happens if I whisk the custard too vigorously or if the oven is too hot. I keep the mixing gentle and use the water bath to maintain even heat.
Can I use just whole milk instead of evaporated milk?
I wouldn’t recommend it. Evaporated milk gives the flan a creamier texture and richer flavor. Whole milk would make it lighter and less custardy.
How do I know when the flan is done baking?
I check for a gentle jiggle in the center and use a toothpick—if it comes out mostly clean, it’s done. Overbaking can lead to a rubbery texture, so I always keep an eye on it after 50 minutes.
Conclusion
This flan with caramel sauce is one of those desserts I come back to again and again. It’s comforting, elegant, and surprisingly easy to make. With its creamy custard and rich caramel top, it’s a crowd-pleaser that never fails. Whether I’m making it for a special occasion or just because, it always delivers.
Recipe:
Flan with Caramel Sauce
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A classic Latin dessert, this flan with caramel sauce features a creamy, smooth custard topped with a rich, glossy caramel. It's elegant, naturally gluten-free, and perfect for any occasion.
Ingredients
1 cup granulated sugar (for caramel)
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
3 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan over medium-low heat, melt the sugar, stirring constantly until it turns golden amber.
- Immediately pour the hot caramel into a 9-inch round cake pan, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt until smooth.
- Strain the mixture through a fine-mesh sieve into the caramel-lined pan.
- Place the flan pan into a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the flan pan (water bath).
- Bake for 50–60 minutes, or until set with a slight jiggle in the center.
- Remove from the oven and let cool in the water bath for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
- To serve, run a knife along the edges and invert onto a serving plate. Allow the caramel to flow over the custard.
Notes
Flan is best made ahead of time and chilled overnight for best texture.
Add citrus zest, rum, or espresso powder for flavor variations.
Top with berries or sea salt for a gourmet touch.
Flan is best served cold or at room temperature—do not reheat.
Use a gentle hand while whisking to avoid bubbles in the custard.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 45g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
