Easy No-Bain-Marie Condensed Milk Caramel Flan
A silky, indulgent caramel flan made with condensed milk — no bain-marie required. Blended in minutes and baked to golden perfection, this foolproof recipe delivers a smooth, melt-in-your-mouth custard every time. Perfect for dinner parties or an everyday treat that looks far more impressive than it is.
🛒 Ingredients
5 servings
- 2 cans (14 oz / 395 g each) sweetened condensed milk
- 3½ cups (800 ml) whole milk
- 5 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 ml) water
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Directions
- 1
Preheat the oven to 390°F (200°C).
- 2
Make the caramel: melt the sugar in a heavy-bottomed saucepan over medium heat without stirring, until it turns a deep amber color.
- 3
Carefully pour in the water in a thin stream — it will bubble vigorously. Stir until smooth. Set a small amount aside for drizzling over the finished flan.
- 4
Pour the hot caramel into the bottom of a large bundt pan or ring mold, swirling to coat evenly.
- 5
In a blender, process the eggs alone for 1–2 minutes to eliminate any eggy odor and ensure a clean-tasting custard.
- 6
Add the condensed milk and whole milk, then blend until the mixture is smooth and slightly frothy.
- 7
Gently pour the custard into the caramel-coated mold.
- 8
Bake for approximately 40 minutes, until the top is golden and the center jiggles slightly when shaken.
- 9
Cool completely at room temperature, then refrigerate for at least 2 hours before unmolding onto a deep-rimmed serving plate.
- 10
Drizzle with the reserved caramel before serving.
💡 Chef's Tip
Always blend the eggs first before adding the milk — it removes the egg smell and produces a cleaner flavor. For a flawless unmold, run a thin knife around the edges, place a deep plate on top, and flip in one confident motion.
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