Creamy Flan Recipe With Sweetened Condensed Milk
Learn how to make the perfect flan recipe with sweetened condensed milk for a silky, smooth custard dessert topped with rich caramel sauce.
Equipment
- oven
- 8-inch round cake pan or pie dish
- small heavy-bottomed saucepan
- large bowl
- whisk
- roasting pan
- wire rack
- knife
- measuring cups
- measuring spoons
Ingredients
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 4 large eggs at room temperature
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and place an 8-inch round cake pan or pie dish next to your stove.
- Make the caramel by combining 1 cup of granulated sugar and 1/4 cup of water in a small, heavy-bottomed saucepan over medium heat. Stir only until the sugar dissolves, then swirl the pan occasionally until the syrup turns a deep amber color, about 10-15 minutes.
- Immediately pour the hot caramel into the cake pan, tilting it to coat the bottom evenly. The caramel will set very quickly into a hard layer.
- In a large bowl, gently whisk 4 large eggs until just combined. Whisk in the entire can of sweetened condensed milk, the entire can of evaporated milk, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt until the mixture is completely smooth.
- Pour the custard mixture over the hardened caramel in the cake pan. Place this pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan to create a water bath.
- Bake for 50-60 minutes, or until the flan is set around the edges but still has a slight jiggle in the center when you gently shake the pan.
- Carefully remove the flan from the water bath and let it cool completely on a wire rack for 1 hour. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- To serve, run a thin knife around the edge of the pan to loosen the flan. Place a large serving plate upside-down over the pan and quickly flip it over. Gently lift the pan to reveal the flan with the caramel sauce now on top.
Notes
Let the flan chill for at least 4 hours, or preferably overnight, for the best texture. Use a water bath to ensure even, gentle cooking.