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Condensed Milk Flan: The Ultimate Recipe & Baking Guide

  • Total Time: 300 minutes
  • Yield: 6-8 servings 1x

Description

Classic, creamy flan with a rich caramel topping. This easy-to-follow recipe uses simple ingredients and a water bath for a perfectly smooth and decadent dessert.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup water

Instructions

  1. Combine Sugar and Water: In a heavy-bottomed saucepan (stainless steel is best), combine the 1/2 cup of granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar.
  2. Cook Over Medium Heat: Place the saucepan over medium heat. Do NOT stir after the sugar has dissolved.
  3. Watch the Color Change: As the sugar cooks, it will start to bubble and turn clear. The color will gradually change from clear to a light golden, then amber, and finally a rich, dark amber. This process can take anywhere from 5 to 10 minutes.
  4. Remove from Heat Immediately: As soon as the caramel reaches a dark amber color, immediately remove the saucepan from the heat.
  5. Pour into Flan Mold: Carefully pour the hot caramel into your flan mold. Swirl the mold gently to coat the bottom and sides evenly. If you’re using individual ramekins, divide the caramel evenly among them.
  6. Let the Caramel Harden: Allow the caramel to cool and harden completely while you prepare the flan mixture. This usually takes about 15-20 minutes.
  7. Combine Ingredients in a Blender: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
  8. Blend Until Smooth: Blend on low speed until the mixture is completely smooth and well combined. Avoid over-blending. A minute or two should be sufficient.
  9. Pour Mixture into Flan Mold: Gently pour the flan mixture over the hardened caramel in your flan mold. If you’re using individual ramekins, divide the mixture evenly among them.
  10. Prepare the Water Bath: Preheat your oven to 350°F (175°C). Find a baking pan that is large enough to hold your flan mold or ramekins. A roasting pan works well.
  11. Place Flan Mold in Baking Pan: Place the flan mold (or ramekins) inside the baking pan.
  12. Add Hot Water: Carefully pour hot water into the baking pan until it reaches about halfway up the sides of the flan mold (or ramekins).
  13. Bake in the Oven: Carefully transfer the baking pan with the flan mold and water bath to the preheated oven.
  14. Bake for 50-60 Minutes: Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. The baking time may vary depending on your oven and the size of your flan mold. To test for doneness, gently shake the pan. The flan should be mostly set, with a slight wobble in the center. If you’re using individual ramekins, they may cook faster, so check them after about 40 minutes.
  15. Remove from Oven and Water Bath: Carefully remove the baking pan from the oven and transfer the flan mold (or ramekins) to a wire rack to cool.
  16. Cool to Room Temperature: Allow the flan to cool to room temperature on the wire rack. This usually takes about an hour.
  17. Refrigerate for at Least 4 Hours: Cover the flan mold (or ramekins) with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  18. Loosen the Edges: Run a thin knife or spatula around the edges of the flan to loosen it from the mold.
  19. Invert onto a Serving Plate: Place a serving plate over the top of the flan mold. Holding the plate and mold firmly together, quickly invert them.
  20. Gently Shake and Tap: Gently shake and tap the mold to encourage the flan to release. If it doesn’t release immediately, try holding a warm, damp towel around the mold for a few seconds to help loosen the caramel.
  21. Remove the Mold: Carefully lift the mold away from the flan. The caramel should drizzle down the sides of the flan, creating a beautiful presentation.
  22. Serve and Enjoy: Serve the flan chilled. You can garnish it with fresh berries, whipped cream, or a sprinkle of cinnamon, if desired.

Notes

  • Don’t Overcook the Caramel: Burnt caramel will ruin the flavor of the flan. Keep a close eye on it and remove it from the heat as soon as it reaches a dark amber color.
  • Use a Water Bath: The water bath is essential for even cooking and prevents the flan from curdling.
  • Don’t Over-Blend the Flan Mixture: Over-blending can incorporate too much air into the mixture, which can result in a less smooth flan.
  • Refrigerate for at Least 4 Hours: This allows the flan to fully set and the flavors to meld together.
  • Be Patient When Unmolding: If the flan doesn’t release immediately, try holding a warm, damp towel around the mold for a few seconds.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipesgrape.com/condensed-milk-flan/