Stovetop Condensed Milk Flan
A rich and silky caramel flan made entirely on the stovetop — no oven needed. This condensed milk custard delivers a golden caramel sauce and a melt-in-your-mouth texture that never fails to impress.
🛒 Ingredients
12 servings
- 2 cans sweetened condensed milk (14 oz / 395 g each)
- 4 whole eggs
- 2 cups whole milk
- 1 cup granulated sugar (for caramel)
- ¼ cup water (for caramel)
- 1 teaspoon vanilla extract
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Directions
- 1
Make the caramel: in a heavy-bottomed saucepan, heat sugar and water over medium heat without stirring until deep amber. Immediately pour into a pudding mold and swirl to coat the bottom and sides.
- 2
In a bowl, whisk the eggs, then add the condensed milk, whole milk, and vanilla extract. Mix until smooth and strain through a fine-mesh sieve to remove any foam.
- 3
Gently pour the custard mixture over the caramel in the mold. Cover tightly with aluminum foil.
- 4
Set the mold inside a large pot and add hot water halfway up its sides (water bath). Cover the pot and cook over very low heat for 50–60 minutes, until set with a slight jiggle in the center.
- 5
Remove from heat, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 6
To unmold, run a thin knife around the edges, place a deep plate over the mold, and flip with a firm motion. Serve chilled.
💡 Chef's Tip
For a perfectly smooth, bubble-free flan, strain the mixture and let it rest 10 minutes before covering. The secret is keeping the heat extremely low throughout — gentle steam does all the work.
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