Classic Caramel Flan (Crème Caramel)

Name: Classic Caramel Flan (Crème Caramel)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 cup granulated sugar; 1/4 cup water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tablespoon vanilla extract

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Cuisine

Spanish

Servings

Prep Time

15 minutes

Cook Time

1 hour

Calories

300

Flan, also known as crème caramel, is a dessert that has stood the test of time across cultures, celebrated for its silky texture and glossy caramel finish. This custard-based dish is especially popular in Spain, Latin America, and the Philippines, though it has found fans worldwide.

What makes flan truly special is its balance of simplicity and elegance—few ingredients transform into a luxurious dessert that feels indulgent yet approachable.

The caramel adds depth and bittersweet contrast to the sweet, creamy custard, creating a perfect harmony of flavors in every bite. Flan is also incredibly versatile, often adapted with hints of citrus, coffee, or coconut to suit different traditions.

Whether prepared in a family kitchen or served at a fine dining restaurant, flan carries both comfort and sophistication. It’s the kind of dessert that makes you slow down, savor, and appreciate the beauty of classic recipes passed down through generations.

Image of Classic Caramel Flan (Crème Caramel)

Ingredients

For the caramel

1 cup granulated sugar
1/4 cup water

For the custard

4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tablespoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Place a large baking dish in the oven and fill halfway with hot water for a water bath.
In a saucepan, combine sugar and water over medium heat. Cook until sugar dissolves and turns into golden caramel (8–10 minutes). Quickly pour caramel into the bottom of a round baking dish or 6 ramekins, swirling to coat.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, and vanilla until smooth.
Pour custard mixture over the caramel layer.
Place the dish (or ramekins) into the hot water bath. Bake for 50–60 minutes, or until a knife inserted comes out clean.
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges and invert onto a plate so caramel sauce drizzles over the top.

Nutrition

Serving Size: 1
per serving: Calories; 300

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 90 milligrams; 30%
Sodium: 120 milligrams; 5%
Carbs: 45 grams; 16%
Protein: 8 grams
Sugar: 42 grams
Fiber: 0 grams; 0%

10 Tips for Making Perfect Flan

Cook caramel slowly to avoid burning.
Swirl caramel quickly into the dish—it hardens fast.
Strain custard mixture for the smoothest texture.
Use a water bath to prevent curdling.
Don’t overbake—custard should jiggle slightly in the center.
Cool completely before refrigerating.
Chill overnight for best flavour and texture.
Run a knife around edges before unmolding.
Warm bottom of dish briefly to release caramel if stuck.
Experiment with flavours like coffee, coconut, or citrus.

Serve it with Suggestions

Fresh berries for brightness
A dollop of whipped cream
Shaved chocolate for indulgence
A cup of espresso or strong coffee
As part of a dessert platter with churros or cookies

FAQs

Q: Can I make flan ahead of time?
A: Yes, flan is best made a day ahead and chilled overnight.

Q: Why is my flan rubbery?
A: Overbaking or high oven temperature can make flan tough.

Q: Can I use milk instead of evaporated milk?
A: Yes, but the texture will be slightly lighter.

Q: How do I know when flan is done?
A: It should be set at the edges but still jiggle slightly in the center.

Q: Can flan be frozen?
A: No, freezing changes the custard’s texture. It’s best eaten fresh and chilled.

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