Creamy Caramel Flan Recipe (Easy Classic Custard Dessert)
This creamy caramel flan is a timeless dessert featuring a silky custard base topped with a rich, golden caramel sauce. Smooth, delicate, and perfectly sweet, it’s an elegant treat that’s surprisingly easy to make at home. Perfect for special occasions, dinner parties, or whenever you want a classic, melt-in-your-mouth dessert.
Equipment
- Saucepan for caramel
- Mixing bowls
- Whisk
- Ramekins or baking dish
- Large roasting pan (for water bath)
- Oven
Ingredients
- 1 cup granulated sugar (for caramel)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make Caramel: Heat sugar in a saucepan over medium heat until melted and golden. Quickly pour into ramekins or baking dish, swirling to coat bottoms.
- Prepare Custard: In a bowl, whisk eggs, condensed milk, evaporated milk, vanilla, and salt until smooth.
- Assemble: Pour custard mixture over caramel. Place ramekins in a roasting pan.
- Bake in Water Bath: Fill roasting pan with hot water halfway up ramekins. Bake at 325°F (160°C) for 45–60 minutes until custard is set but slightly jiggly.
- Cool: Remove ramekins from water bath. Cool to room temperature, then refrigerate for at least 4 hours.
- Unmold & Serve: Run a knife around edges, invert onto a plate, and let caramel sauce flow over custard.
Notes
- Bake in a water bath to ensure silky texture.
- Avoid overcooking—custard should jiggle slightly when done.
- Chill overnight for deeper flavor and smoother texture.
- Garnish with whipped cream, berries, or mint for presentation.
- Flan keeps well in the fridge for up to 4 days.