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Caramel Flan

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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 1
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A yummy, creamy dessert made with homemade caramel and condensed milk.
by: Girl vs Dough
Updated May 3, 2017
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  • 1 cup sugar
  • 1/2 teaspoon lemon juice
  • 1/3 cup water
  • 4 eggs
  • 1 can (12 oz) evaporated milk
  • 7 oz sweetened condensed milk (about 1/2 of a 14 oz can)
  • 1 tablespoon vanilla extract


  • 1
    Preheat oven to 325°F with all racks removed except the lowest one.
  • 2
    Cover the bottom of a roasting pan, large enough to hold a 9-inch glass pie plate, with a silicone mat or dish towel (only if the plate will potentially touch the bottom of the pan; otherwise, you don't need it). Place the pie plate in the center of the pan and fill the roasting pan with hot water until it reaches halfway up the sides of the pie plate.
  • 3
    Remove the pie plate and carefully place the roasting pan, with the water, in the oven.
  • 4
    To make the caramel: Pour sugar, lemon juice and water into a small saucepan and heat over medium-high heat. Heat until bubbles form and the mixture is simmering. DO NOT STIR. Occasionally lift the saucepan and swirl the mixture, very gently, while the sugar is heating. In about 10 minutes, the sugar will start to caramelize. Resist the urge to stir. Let the mixture simmer until it reaches a rich, dark amber color and remove from heat.
  • 5
    Immediately pour caramel into the bottom of the pie plate and carefully swirl so that some of the caramel sticks to the sides of the plate. Set aside to cool.
  • 6
    In a large bowl, whisk eggs until thoroughly combined and lump-free. Add evaporated milk, condensed milk and vanilla and whisk again until thoroughly combined and lump-free.
  • 7
    Sift mixture through a strainer and into another bowl a few times until smooth.
  • 8
    Carefully pour the mixture over the caramel and cover pie plate loosely with aluminum foil that has a few holes poked through it. Very, very carefully place flan in the center of the roasting pan and fill the pan with more water if necessary so that it reaches halfway up the sides of the pie plate. Close the oven door and bake 60-65 minutes, or until flan jiggles only slightly.
  • 9
    Remove from oven and cool on cooling rack for about 1 hour with foil still on. Replace foil with plastic wrap and cool in refrigerator for at least 2 hours (you can leave it in the fridge at this stage for up to 2 days). Remove plastic wrap and place an upside-down plate that's larger than the pie plate on the top of the pie plate. Carefully invert (caramel may disperse; this is OK). Pour remaining caramel on top of the flan and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Flan is one of the most difficult desserts to ever be made in my kitchen, but it’s also one of the most rewarding. I’d been wary for a long time of making homemade Caramel Flan myself – to me, ordering it in a restaurant was a much better option. That way, someone else would have to go through the work of making his or her own caramel and water bath and all the other lovely steps to making this delicious dessert. But I knew that in order to fully appreciate the indulgent treat that is flan, I’d have to make it myself one day.
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