This is a fantastic vanilla custard baked in caramel at a low temperature, so it stays creamy and smooth. I've been making it for decades and grew up eating it, and this flan recipe with condensed milk is a must. I like making individual flans, but the recipe is also good for one large flan.
If you're apprehensive about making the caramel, don't! I have step-by-step photos and tips to guide you and make it a success.
Creamy caramel custard
I grew up eating flan, the classic recipe without condensed milk (the original French crème caramel).
Years later, with a lot of different flan recipes under my belt, I'm pretty sure adding this canned ingredient creates some magic when it comes to texture and flavor, so I'm all for it.
What is flan? It's a vanilla custard dessert baked with caramel in a water bath (very important!), resulting in an incredibly smooth and rich dessert.
This is the classic vanilla flan version. A close sibling to our popular chocolate flan and to the unique and fun-to-make chocoflan recipe, two recipes that make this dessert even more decadent. Because, you know, there's chocolate in it.
For caramel and vanilla lovers, this Mexican dessert with Spanish roots (though some say it's also Brazilian due to the condensed milk) is a must to master, especially for a 5 de Mayo gathering.
It keeps well for days in the fridge, so you can make it ahead.
It can be served with whipped cream, a dollop of dulce de leche, or both, as we do here in Argentina. We call it mixed flan, and it is one of our most vintage desserts.
Testing notes
The weetened condensed milk is a must ingredient and can't be substituted. Use the regular type, not unsweetened or evaporated milk.
To get a lump-free custard, integrate the eggs slowly with a wire whisk and take the time to make sure the egg whites are fully incorporated. You might also want to strain the mixture into the ramekins or molds so any bits of undissolved ingredients are left behind.
The water bath is essential for that creamy, smooth and rich texture. Baking without a water bath may result in a slightly different texture and an increased risk of the flan overcooking or developing a rubbery texture.
Refrigerating the flan is an essential step that can't be skipped. It's similar to making a cheesecake. Cover it well with plastic wrap. There should be no open spaces for the air to enter, so the custard doesn't dry while in the fridge. You can leave it for 3-4 days in the refrigerator before unmolding and serving it.
I don't recommend freezing it, as the texture (a prominent reason we love flan so much) will not be as silky and firm once the dessert is thawed. It lasts for 4-6 days in the fridge.
Making caramel for flan
- Melting the sugar:
I make the caramel in a skillet first and then add it to the pan. It's an extra step that ends up being a shortcut because it makes your life easier, and the chances of burning are almost non-existent. - Middle steps: before you get a smooth caramel, you will have a bubbling liquid that will start to color until you get an amber hue. Swirl the skillet gently if it colors unevenly. Don't overcook it (make a very dark caramel) or it will start to turn bitter!
- My tips: use a non-stick skillet and silicone spoon (or silicon spatula) for best results. Alternatively, you can use a wooden spoon as we used to before silicone was available. But the caramel will stick to it and be more laborious to wash.
- If the caramel burns, start all over again. There's no other way as the caramel turns bitter and will ruin the whole dessert.
- Start with a clean, non-stick skillet with sugar and water. Only granulated sugar can be used. This is an essential ingredient and can't be substituted.
- When is the caramel done? When all of the sugar is dissolved, the caramel is ready. By the time this happens, it will be a deep amber color. Don't be tempted to cook it more, as it can burn instantly, and you will have to start all over again.
The vanilla custard
It's a simple preparation with everyday ingredients. So, it's all in the details.
- Don't use an electric mixer or blender. All you need is a hand whisk, as we don't want to incorporate air. That will result in the custard not having the right texture.
- Make sure the eggs are well integrated. This is especially true for the egg whites, as they can be stubborn sometimes. So take a minute or two to slowly break them down with the whisk and incorporate them into the rest of the ingredients.
Baking flan
The water bath
This step involves adding very hot water to the roasting pan or baking dish where the flan pans have been placed. It is essential if you want to achieve a very creamy texture.
Since we use regular ramekins or metal pans without a removable bottom, there's little chance of water getting into the pan and flan mixture.
- Add some caramel to cover the bottom of the flan molds.
- Use a large roasting pan or baking pan with high sides and add an inch or so of water. Even if it sputters, the drops will not reach the flan mixture easily.
Vintage Kitchen Tip
To avoid water spitting when creating the water bath, it's best to place the baking tray with the flan ramekins inside the oven first and then pour hot water from a jar into it.
Serving flan
- Plain: This vanilla flan is good on its own with just the caramel sauce created during the baking process.
- With whipped cream or dulce de leche: like we do here in Latin America, a big fat dollop on top that is amazing together with the layer of caramel.
- Mixed: served with both whipped cream and dulce de leche. It's an indulgent, over-the-top way to eat it! It's a classic way here in Argentina.
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Homemade Flan (with condensed milk)
Ingredients
For the caramel:
- ½ cup granulated sugar
- 3 tablespoons water
- ⅛ teaspoon lemon juice, it's optional and it prevents the caramel from solidifying after it's baked
For the custard mixture:
- 1 ⅓ cup whole milk
- 1 tablespoons vanilla extract
- 5 eggs, at room temperature
- 7 ounces sweet condensed milk, ¾ cup + 2 tablespoons
Instructions
- Preheat the oven to 325°F (165°C)
- Have ready 6 mini flan molds or individual ramekins. Make sure they're plain with no ridges or patterns. You can use individual muffins or popover pans.
For the caramel:
- Place ½ cup granulated sugar in a non-stick skillet. Add 3 tablespoons water and swirl to moisten.
- Cook at medium-low heat. It will start to melt and bubble. The color will change as it cooks more, so swirl gently the pan to cook it more evenly. Don't let it turn too dark or it will be bitter.
- Once the caramel is golden brown, you can add ⅛ teaspoon lemon juice (it's optional and it prevents the caramel from solidifying after it's baked).Divide it into the six molds, covering the bottoms before it solidifies. Let it firm up while you prepare the custard.
For the flan mixture:
- Blend 5 eggs well in a large bowl using a hand whisk (avoid an electric mixer as it will add a lot of air to your custard).
- Add 7 ounces sweet condensed milk, 1 ⅓ cup whole milk and 1 tablespoons vanilla extract, and whisk until well combined and integrated.
- Place your molds inside a baking tray with at least 2-inch sides.
- Divide the mixture evenly between the prepared pans. You can strain it for a smoother flan.
For the water bath:
- Place the roasting pan or baking tray inside the preheated oven and slowly pour hot water from a jar. It might spit a little.
- Bake the individual flans for about 40-45 minutes, or until a toothpick inserted in the center of the flan comes out clean. Remove from the water bath and let them cool down to room temperature on a wire rack before refrigerating.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight before removing.
Remove the flans from the ramekins with care:
- Run a smooth-bladed knife around the edges to loosen it. Place a serving plate on top of the flan mold, hold both tightly, and quickly invert them.
- Gently lift the mold, allowing the caramel flan to release onto the plate. The caramel sauce will flow over the flan.
- Serve them with sweetened whipped cream, dulce de leche or both.
Mirta says
I would like to make your lovely flan but instead of 6 individual make 1 big one
like my Mum used to do and I would like to know how long to cooked for in the oven.
Kind regards
Mirta
Paula Montenegro says
Hi Mirta, it will take about 50 minutes in a large flan pan (with a hole in the middle) and water bath. Similar to the chocolate flan that's also posted in this blog.
Eileen says
I really appreciate the detailed instructions and photos, thank you! A delicious recipe.
Paula Montenegro says
Thanks for letting me know Eileen!
Maddie says
It was airy and the caramel was just really solid definitely add butter
Paula Montenegro says
Hi Maddie, The caramel has to be warmed to remove the flans from the pan. There are several ways of making it: dry, like in the recipe, with butter or with water. I'm glad the flan itself was good. Have a great week!