Classic Caramel Flan Recipe

This recipe creates a smooth and delicious homemade flan, perfect for a light and satisfying dessert.


  • For the Caramel:
    • 1 cup granulated sugar
    • ¼ cup water
  • For the Flan:
    • 1 ½ cups whole milk (or half-and-half)
    • 3 large eggs
    • 1 (14 oz) can sweetened condensed milk
    • 1 teaspoon pure vanilla extract
    • Pinch of salt


  1. Make the Caramel: In a saucepan, combine the sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Do not stir the mixture once it starts to color.
  2. Prepare the Flan Mold: Immediately pour the hot caramel into a 6-cup flan mold or baking dish. Tilt the mold to coat the bottom and sides evenly. Set aside to cool slightly.
  3. Preheat the Oven: Preheat your oven to 350°F (175°C).
  4. Whisk the Wet Ingredients: In a large bowl, whisk together the milk, eggs, sweetened condensed milk, vanilla extract, and salt until smooth.
  5. Pour the Flan Mixture: Carefully pour the flan mixture over the cooled caramel in the prepared mold.
  6. Water Bath: Place the flan mold in a larger baking dish. Fill the baking dish with enough hot water to reach halfway up the sides of the flan mold.
  7. Bake the Flan: Bake the flan for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The center will still be slightly jiggly, but should not be liquid.
  8. Cool and Refrigerate: Remove the flan from the oven and water bath. Let it cool completely on a wire rack for at least 1 hour. Then, cover the mold with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flan to set completely.
  9. Unmold and Serve: To unmold, run a knife around the edge of the flan. Invert a serving plate over the mold and carefully flip it over. The flan should slide out onto the plate. Slice and serve chilled.

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