Caramel flan is one of those desserts that feels fancy but is actually super easy to make! 🍮 The creamy custard and rich caramel topping make it a showstopper on any table. Whenever I serve this, my family thinks I spent hours in the kitchen (spoiler: I didn’t 😄). The silky texture and sweet caramel sauce are just irresistible!
If you’ve never made flan before, don’t worry—it’s easier than it looks. Plus, the ingredients are simple, and you probably already have most of them in your kitchen.
Why You’ll Love This Flan
This caramel flan is light, creamy, and perfectly sweet without being overwhelming. The best part is flipping it out of the pan and seeing that beautiful caramel sauce drip down the sides. It’s a dessert that works for everything—fancy dinners, family get-togethers, or even just because!
What You’ll Need to Make Caramel Flan
For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the custard:
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
How to Make Caramel Flan
- Make the caramel: In a medium saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar melts and turns golden brown. Quickly pour the caramel into the bottom of a round baking dish or individual ramekins, tilting to coat the bottom evenly. Let it cool and harden.
- Prepare the custard: In a blender or mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend or whisk until smooth. Pour the mixture over the hardened caramel in the dish or ramekins.
- Bake the flan: Preheat your oven to 350°F (175°C). Place the dish or ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish. Bake for 50-60 minutes, or until the custard is set and slightly jiggly in the center.
- Cool and serve: Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge, invert onto a plate, and watch the caramel cascade down!
More Dessert
- Homemade Sour Strawberry Gummies
- No-Bake Peanut Butter Buckeye Bars
- This Reese’s Pieces Peanut Butter White Chocolate Bark
- Minty Mocha Cookie Bars
Fun Variations
Feeling adventurous? Add a pinch of cinnamon or a splash of orange zest to the custard for a unique flavor. You can also top the flan with fresh berries, whipped cream, or even a drizzle of chocolate for a fun twist.
Why It’s a Classic
Caramel flan is a dessert that’s loved all over the world, and for good reason! It’s simple, elegant, and absolutely delicious. The creamy texture combined with the caramel sauce makes it a classic that never goes out of style. Plus, it’s one of those desserts that looks way more complicated than it actually is!
FAQs
- Can I make caramel flan ahead of time?
Yes! In fact, flan tastes even better when it’s made a day ahead. Just keep it refrigerated until you’re ready to serve. - What if my caramel hardens before I pour it?
Work quickly when making the caramel, as it hardens fast. If it does solidify in the pan, you can gently reheat it over low heat to liquefy it again. - How do I know when the flan is done baking?
The flan is ready when the edges are set, but the center still jiggles slightly when shaken. It will firm up as it cools. - Can I use a different milk instead of evaporated milk?
You can substitute evaporated milk with whole milk, but the texture may be slightly less rich. - Why did my flan crack?
Cracks usually happen if the flan is overbaked or the oven temperature is too high. Baking in a water bath helps prevent this by keeping the temperature steady and moist.
Caramel Flan
Ingredients
- For the caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the custard:
- 4 large eggs
- 1 can 14 oz sweetened condensed milk
- 1 can 12 oz evaporated milk
- 1 teaspoon vanilla extract
Instructions
Prepare the caramel:
- Combine sugar and water in a medium saucepan. Heat over medium heat, swirling the pan occasionally but not stirring, until the mixture turns a deep golden color.
- Quickly pour the caramel into a round baking dish or divide it among ramekins, tilting to coat the bottoms. Let the caramel cool and harden.
Mix the custard:
- In a blender or mixing bowl, combine eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend or whisk until smooth.
- Pour the custard mixture over the cooled caramel.
Bake the flan:
- Preheat oven to 350°F (175°C). Place the dish or ramekins in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the dish.
- Bake for 50-60 minutes, or until the custard is set but the center still jiggles slightly when shaken.
Chill and serve:
- Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges, invert onto a plate, and enjoy the cascade of caramel!
Notes
- Make this flan a day ahead for the best flavor—it tastes even better chilled overnight.
- Be careful with the caramel—it’s extremely hot! Work quickly but cautiously.
- Store leftovers in the fridge for up to 3 days, but good luck having any left!
