Desserts
Condensed Milk Flan
Homemade condensed milk flan baked in a water bath, smooth and creamy with golden caramel. Serves 8: 1 hour in the oven and 4 hours chilling.
- Total time
- 380 min
- Servings
- 8
- Difficulty
- Easy
- Cuisine
- Latin American
Ingredients
For the caramel
For the flan
Method
Prepare the ingredients
Preheat the oven to 170 °C, heat water for the water bath and have a round 20 cm flan mold and the remaining ingredients ready.
Make the caramel
Put 150 g sugar and 3 tablespoons water in a small saucepan over medium heat and cook without stirring for 8 to 10 minutes, until amber.
Coat the mold
Pour the caramel into the mold and swirl it carefully to cover the bottom and part of the sides. It is very hot: hold the mold with a cloth.
Mix the flan
Whisk or blend on low speed 4 eggs, 397 g condensed milk, 400 ml milk and 1 teaspoon vanilla for about 20 seconds, just until combined and without making foam.
Strain the mixture
Pour the mixture through a fine sieve onto the caramel in the mold.
Bake in a water bath
Cover the mold with foil, set it in a deep baking pan and add hot water to come halfway up its sides. Bake at 170 °C for 55 to 60 minutes, until the flan is set and only wobbles slightly in the center.
Cool and chill
Take the mold out of the water and let it cool on a rack for 1 hour. Then chill it for at least 4 hours.
Turn out the flan
Run a thin knife around the edge, place a plate on top and flip it over in one movement. Lift off the mold and let the caramel run over the flan.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/8 of the recipe)
- Protein
- 8.7 g
- Carbohydrates
- 48 g
- Fat
- 8.4 g
- Sodium
- 121 mg
Estimate per serving.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Condensed milk flan is made by mixing eggs, sweetened condensed milk, milk and vanilla, straining the mixture into a caramel-lined mold and baking it in a water bath until set. It is cooled, chilled for at least 4 hours and turned out so the caramel coats the flan.
It takes 20 minutes of prep, 1 hour in the oven and about 5 hours of cooling and chilling. It serves 8.
Frequently asked questions
Why does my flan have holes?
Because the mixture was overbeaten or baked too hot. Mix only until combined, strain it and bake at 170 °C in a water bath without letting the water boil.
How do I know the flan is done?
When the edges are firm and the center only wobbles slightly when you move the mold. It finishes setting as it cools.
Can I make it in a pressure cooker?
Yes, in a covered mold on a rack with water, about 20 minutes once it reaches pressure. This recipe gives the oven times.
