Creamy Caramel Yogurt Flan
A silky smooth dessert that brings together the sweetness of condensed milk and the gentle tang of plain yogurt. This effortless caramel flan is ready in 30 minutes and always impresses at the table. Serve it well chilled for a light yet indulgent finish to any meal.
🛒 Ingredients
10 servings
- 2 cans sweetened condensed milk (about 800 g total)
- 400 g plain whole-milk yogurt (homemade works great)
- 150 g granulated sugar (for the caramel)
- 2 tablespoons water (for the caramel)
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Preheat the oven to 350°F (180°C). Fill a large roasting pan with hot water to create a water bath.
- 2
Make the caramel: in a saucepan over medium heat, melt the sugar with the water without stirring until it turns a deep amber. Immediately pour into a bundt-style flan mold, tilting to coat the bottom and sides evenly.
- 3
In a bowl, gently fold together the condensed milk and plain yogurt with a spatula — do not overmix.
- 4
Stir in the vanilla extract if using, then pour the mixture into the caramel-coated mold.
- 5
Set the mold in the water bath and bake for 20 to 25 minutes, until the flan is set with a slight jiggle in the center.
- 6
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
- 7
Run a thin knife around the edges and carefully invert onto a serving plate. Serve well chilled.
💡 Chef's Tip
Never stir the sugar while making the caramel — just swirl the pan gently. If your yogurt is on the thin side, drain it briefly through a cheesecloth to achieve a firmer, sliceable texture.
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