This is a rich, silky baked custard topped with deep amber caramel. Smooth, creamy, and elegant, yet made with simple pantry ingredients. Perfect for family meals or special occasions.
Ingredients
For the caramel
1 cup granulated sugar
1/4 cup water
For the custard
4 large eggs
1 can sweetened condensed milk (397 g)
2 cups whole milk
1 tablespoon vanilla extract
Pinch of salt
Equipment
Round cake pan or flan mold
Larger baking dish for water bath
Instructions
Prepare the caramel
In a saucepan over medium heat, add sugar and water.
Do not stir. Let it boil until the color turns deep golden amber.
Immediately pour the caramel into the flan mold, tilting quickly to coat the bottom evenly.
Set aside to harden.
Prepare the custard
In a bowl, whisk eggs gently (do not overbeat).
Add condensed milk, whole milk, vanilla, and salt.
Whisk until smooth and fully combined.
Strain the mixture through a fine sieve for an extra-smooth texture.
Pour over the hardened caramel.
Bake
Preheat oven to 170°C (340°F).
Place the flan mold into a larger baking dish.
Pour hot water into the larger dish until it reaches halfway up the sides of the flan mold.
Bake for 50–60 minutes, until the center is just set and slightly jiggly.
Cool and chill
Remove from oven and water bath.
Let cool completely at room temperature.
Cover and refrigerate for at least 4 hours, preferably overnight.
Unmold
Run a knife gently around the edges.
Place a serving plate on top and invert carefully.
Let the caramel sauce flow over the flan.
Serving Suggestions
Serve cold
Slice cleanly with a sharp knife
Optional garnish: fresh berries or whipped cream
Tips for Perfect Flan
Do not overcook or it will become rubbery
Always use a water bath for even cooking
Straining the custard makes it ultra-smooth
Let it chill fully before unmolding for best texture
Result
A glossy caramel top
Velvety smooth custard
Balanced sweetness
Classic bakery-style flan at home