Flan's caramel layer forms from sugar heated to exactly 340°F—one degree higher burns it, one lower stays grainy.
Easy Caramel Flan
Indulge in the velvety smoothness of this incredibly simple caramel flan that comes together in a flash with just six ingredients and a blender! Featuring rich eggs and creamy sweetened condensed milk, this delightful dessert is drizzled with a luscious homemade caramel sauce. Treat yourself to a slice of this heavenly dessert that’s sure to impress!
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 5 eggs
- 1 can evaporated milk
- 1 cup whole milk (240 ml)
- 1 can sweetened milk
🫙Pantry Staples(2)
- 1 1/2 cups sugar for caramel (300 g)
- 2 tbsp vanilla extract (30 ml)
👨🍳 Instructions
- 1
Preheat your oven to 385°F.
- 2
Blend all of your ingredients except sugar until well combined.
- 3
In a pan over medium heat add your sugar and caramelize it. The process takes about 5 minutes, stirring very gently.
- 4
Immediately pour your caramel onto a 7x4 inch oven safe ramekin, this will harden very fast so make sure to pour while it’s hot!
- 5
Pour your flan mix onto the same ramekin and place the ramekin in a water bath. Cover with aluminum foil.
- 6
Bake for 1 hour or until the center is jiggly but the sides are slightly firm.
- 7
Let cool completely and refrigerate overnight!
💡 Pro Tips
- ✓Heat your sugar to exactly 340-350°F for caramel because below 320°F lacks complexity while above 360°F creates bitter compounds that overpower the custard.technique340-350°F
- ✓Fill your water bath to reach 2/3 up the ramekin sides and maintain 325°F water temperature to ensure gentle, even custard coagulation without curdling.technique2/3 height, 325°F
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out with slight custard coating since carryover heat will finish cooking the very center.timing1 inch from center
- ✓Strain your custard mixture through a fine mesh to remove any coagulated proteins and air bubbles that would create a grainy texture instead of silky smoothness.technique
- ✓Refrigerate for minimum 4 hours but ideally 12-24 hours because the caramel needs time to partially dissolve and create the signature sauce layer.timing12-24 hours
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
beginner
Share this recipe
Flan's caramel layer forms from sugar heated to exactly 340°F—one degree higher burns it, one lower stays grainy.
Easy Caramel Flan
Indulge in the velvety smoothness of this incredibly simple caramel flan that comes together in a flash with just six ingredients and a blender! Featuring rich eggs and creamy sweetened condensed milk, this delightful dessert is drizzled with a luscious homemade caramel sauce. Treat yourself to a slice of this heavenly dessert that’s sure to impress!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 5 eggs
- 1 can evaporated milk
- 1 cup whole milk (240 ml)
- 1 can sweetened milk
🫙Pantry Staples(2)
- 1 1/2 cups sugar for caramel (300 g)
- 2 tbsp vanilla extract (30 ml)
👨🍳 Instructions
- 1
Preheat your oven to 385°F.
- 2
Blend all of your ingredients except sugar until well combined.
- 3
In a pan over medium heat add your sugar and caramelize it. The process takes about 5 minutes, stirring very gently.
- 4
Immediately pour your caramel onto a 7x4 inch oven safe ramekin, this will harden very fast so make sure to pour while it’s hot!
- 5
Pour your flan mix onto the same ramekin and place the ramekin in a water bath. Cover with aluminum foil.
- 6
Bake for 1 hour or until the center is jiggly but the sides are slightly firm.
- 7
Let cool completely and refrigerate overnight!
💡 Pro Tips
- ✓Heat your sugar to exactly 340-350°F for caramel because below 320°F lacks complexity while above 360°F creates bitter compounds that overpower the custard.technique340-350°F
- ✓Fill your water bath to reach 2/3 up the ramekin sides and maintain 325°F water temperature to ensure gentle, even custard coagulation without curdling.technique2/3 height, 325°F
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out with slight custard coating since carryover heat will finish cooking the very center.timing1 inch from center
- ✓Strain your custard mixture through a fine mesh to remove any coagulated proteins and air bubbles that would create a grainy texture instead of silky smoothness.technique
- ✓Refrigerate for minimum 4 hours but ideally 12-24 hours because the caramel needs time to partially dissolve and create the signature sauce layer.timing12-24 hours