Classic Caramel Flan without Condensed Milk
This silky caramel flan proves you don't need condensed milk to create a show-stopping dessert. Made with just milk, eggs, and sugar, it delivers a perfectly smooth, golden caramel-crowned custard that tastes even better the next day. Simple ingredients, extraordinary results!
🛒 Ingredients
10 servings
- 1 liter (4 cups) whole milk
- 6 tablespoons granulated sugar (plus extra for caramel)
- 6 whole eggs (strain yolks for a milder flavor)
- 1 teaspoon pure vanilla extract
- 1 pinch of fine salt
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Directions
- 1
Make the caramel: heat sugar in a small saucepan over medium heat, without stirring, until it turns a deep amber. Pour into the flan mold and swirl to coat the bottom. Let cool.
- 2
Preheat oven to 325°F (160°C). Gently warm the milk with vanilla until steaming — do not boil.
- 3
In a large bowl, whisk eggs with sugar and salt until smooth and slightly foamy.
- 4
Slowly pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
- 5
Strain the mixture through a fine-mesh sieve to remove any lumps for the silkiest possible texture.
- 6
Pour gently over the set caramel in the mold. Set in a roasting pan and pour hot water halfway up the sides of the mold (bain-marie).
- 7
Bake for 55–65 minutes until the edges are set and the center is still slightly wobbly. A knife inserted should come out clean.
- 8
Cool completely at room temperature, then refrigerate at least 4 hours or overnight. Run a knife around the edge and invert onto a deep serving plate.
💡 Chef's Tip
Always strain the custard through a fine sieve — it removes egg strands and air bubbles for a perfectly silky, odor-free flan. Use hot water in the bain-marie from the start for gentle, even cooking throughout.
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