Creamy Condensed Milk Caramel Flan
This silky smooth caramel flan is a crowd-pleasing classic that's surprisingly easy to make. With just a handful of pantry staples — condensed milk, cream, and eggs — you'll create a stunning dessert with a gorgeous golden caramel topping. Perfect for dinner parties or a special family treat.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup heavy cream (200 ml)
- 1¾ cups whole milk (same volume as the condensed milk can)
- 2 large eggs
- 1 cup granulated sugar for the caramel
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Directions
- 1
Preheat oven to 350°F (180°C). Place a roasting pan filled with hot water on a lower oven rack to serve as a water bath.
- 2
Make the caramel: melt the sugar in a heavy-bottomed saucepan over medium-low heat without stirring, until it turns deep amber. Immediately pour into a bundt or tube pan, tilting to coat the bottom evenly.
- 3
In a blender, combine the condensed milk, heavy cream, whole milk, and eggs. Blend on medium-high for 7 minutes until completely smooth.
- 4
Carefully pour the custard mixture over the caramel layer in the pan.
- 5
Set the pan inside the water bath and bake for about 1 hour, until the center is just set with a slight jiggle.
- 6
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- 7
To unmold, run a thin knife around the edges, place a serving plate on top, and flip in one confident motion.
💡 Chef's Tip
For extra depth of flavor, stir a teaspoon of vanilla extract into the custard before blending. The flan keeps well for up to 3 days in the fridge — the caramel sauce becomes even more luscious as it rests.
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