Classic Caramel Flan
The timeless one: silky vanilla custard under a glossy amber caramel that pools over the top when you unmold it.
Ingredients
Total time: 75 minutes
Caramel
- 1 cup granulated sugar
- 1/4 cup water
Custard
- 4 large eggs
- 2 large egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup whole milk
- 1 tbsp vanilla extract
- Pinch of salt
Instructions
- 1
Heat the oven to 325°F and set a kettle of water to boil for the water bath.
- 2
Make the caramel: cook the sugar and water in a saucepan over medium heat, without stirring, until amber. Quickly pour into a 9-inch round baking dish, swirling to coat the bottom. Set aside.
- 3
Whisk the eggs and yolks gently — avoid creating foam.
- 4
Whisk in the condensed milk, evaporated milk, whole milk, vanilla, and salt until smooth.
- 5
Strain the custard through a fine sieve over the caramel.
- 6
Place the dish in a roasting pan and pour hot water halfway up the sides.
- 7
Bake 50–60 minutes, until set with a slight jiggle in the center.
- 8
Cool, then chill at least 4 hours. Run a knife around the edge and invert onto a rimmed plate.
Zoe's Tips
- Don't stir the caramel once it's boiling, or it can crystallize.
- Straining the custard guarantees a glassy-smooth texture.
- Overnight chilling makes unmolding clean and the flavor deeper.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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