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Freshly unmolded homemade caramel flan recipe on a plate with golden caramel sauce cascading down the sides, shot from above.

Caramel Flan Recipe

A silky, creamy caramel flan recipe made with simple ingredients and baked in a water bath. Perfect for any occasion and better when chilled overnight.
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Course: Dessert
Cuisine: Latin American, Mexican, Spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 8 servings
Calories: 310kcal
Cost: $5

Equipment

  • 1 Heavy-bottomed saucepan For caramelizing sugar
  • 1 8-inch round cake pan Or use a flan mold or ramekins
  • 1 Fine-mesh strainer For a smooth custard texture
  • 1 Large roasting pan For water bath baking
  • 1 Candy thermometer To check caramel temperature

Ingredients

Caramel Sauce

  • 1 cup granulated sugar Don’t substitute with brown sugar
  • ¼ cup water Helps sugar dissolve evenly

Custard Base

  • 6 large whole eggs Room temperature for easier blending
  • 14 oz sweetened condensed milk Adds richness and sweetness
  • 12 oz evaporated milk For silky texture
  • 2 teaspoon vanilla extract Pure vanilla preferred
  • 1 pinch salt Balances sweetness

Instructions

  • Caramelize sugar until amber and pour into pan.
  • Whisk and strain custard, pour over caramel.
  • Bake in water bath at 325°F for 50–60 minutes.
  • Cool at room temp, then chill for 4+ hours.
  • Unmold carefully and serve with caramel sauce.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 130g | Calories: 310kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 135mg | Sodium: 120mg | Potassium: 250mg | Sugar: 35g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 0.9mg