Name: Flan with Caramel Sauce
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Latin American
Ingredients: 1 cup granulated sugar (for caramel); 1/3 cup water (for caramel); 1 (14-ounce) can sweetened condensed milk; 1 (12-ounce) can evaporated milk; 3 large eggs; 2 large egg yolks; 1 tablespoon pure vanilla extract; Pinch of salt

Silky, smooth, and irresistibly creamy, this classic flan is a rich vanilla custard topped with a beautifully golden caramel sauce. It’s one of those timeless desserts I keep coming back to—made with simple pantry staples, yet impressive enough to serve at dinner parties or holiday gatherings. Whether I’m making it for guests or just craving something sweet and nostalgic, this flan never fails to hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar (for caramel)

1/3 cup water (for caramel)

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

3 large eggs

2 large egg yolks

1 tablespoon pure vanilla extract

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C).

In a medium saucepan over medium heat, I combine the sugar and water for the caramel. I stir just until the sugar dissolves, then let it boil undisturbed until it turns a deep golden brown, which usually takes around 8–10 minutes.

Once the caramel is ready, I immediately pour it into a 9-inch round cake pan or flan dish, swirling it to coat the bottom evenly. I set it aside to harden.

In a blender, I mix together the sweetened condensed milk, evaporated milk, eggs, egg yolks, vanilla, and salt until smooth.

I carefully pour the custard mixture over the hardened caramel in the pan.

I place this pan inside a large roasting dish and add hot water to the roasting pan, filling it halfway up the sides of the flan pan to create a water bath.

Then I transfer everything to the oven and bake for 50–60 minutes, until the center is just set but still slightly jiggly.

After baking, I let the flan cool in the water bath for about 1 hour. Then, I refrigerate it for at least 4 hours—overnight is even better.

When I’m ready to serve, I run a thin knife around the edge of the flan, then invert it onto a rimmed serving plate. The caramel sauce flows beautifully over the custard.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 15 minutes (plus chilling time)

Calories per serving: 320 kcal

Variations

Coconut Flan: I sometimes swap out half of the evaporated milk for canned coconut milk to add a tropical flavor twist.

Coffee Flan: A teaspoon of instant espresso powder dissolved into the custard mix gives it a mocha-like edge.

Citrus Touch: I like to add a teaspoon of orange or lemon zest to brighten up the flavor.

Spiced Flan: Around the holidays, I stir in a pinch of cinnamon or nutmeg for extra warmth.

Mini Flans: Instead of using a large pan, I divide the mixture into individual ramekins for personal-sized servings.

Storage/Reheating

I store leftover flan in the refrigerator, covered tightly with plastic wrap or in an airtight container. It keeps well for up to 4 days. I don’t usually reheat flan—it’s best served chilled or at room temperature. If I do want it slightly warmer, I leave it out of the fridge for about 30 minutes before serving.

FAQs

What is the best pan to use for making flan?

I usually use a 9-inch round cake pan or a traditional flan mold. Ramekins also work great for individual servings. Just make sure whatever you use is oven-safe and can handle the hot caramel.

Can I make flan ahead of time?

Yes, flan is ideal for making ahead. I often prepare it the day before I plan to serve it. It needs several hours in the fridge to set properly, and the flavor only improves with time.

Why did my caramel harden too quickly?

Caramel sets fast once it’s poured into the pan. I always have the pan ready before I start making the caramel, so I can swirl it quickly while it’s still fluid. Don’t wait too long, or it will harden in the pot.

How do I know when flan is done baking?

I look for a gentle jiggle in the center when I shake the pan—kind of like set gelatin. A knife inserted about an inch from the center should come out clean. Overbaking can lead to a rubbery texture, so I try to catch it just in time.

Can I freeze flan?

I don’t recommend freezing flan. The texture of the custard can break down and become grainy once thawed. It’s best enjoyed fresh or refrigerated within a few days.

Conclusion

Flan with caramel sauce is one of those desserts that feels both special and comforting. I love how simple ingredients can transform into something so elegant and satisfying. Whether I’m serving it at a dinner party or just treating myself, it always gets rave reviews. If I’m looking for a show-stopping dessert that’s deceptively easy, this flan is my go-to.

📖 Recipe: