Caramel Flan (Flan de Caramelo)
A silky baked custard topped with a glossy caramel sauce, perfect for a sweet Mexican finish.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Place 200 g sugar in a small saucepan over medium heat; stir until it melts and turns amber, then immediately pour into a 20‑cm (8‑inch) round baking dish, swirling to coat the bottom.
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Step 2 of 5
In a bowl whisk the eggs, sweetened condensed milk, milk and vanilla until smooth; strain into the caramel‑lined dish.
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Step 3 of 5
Cover the dish tightly with foil and set in a water bath in a pre‑heated oven at 160°C / 325°F (150°C fan). Bake for 45‑50 minutes, until the centre is just set and a knife comes out clean.
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Step 4 of 5
Remove from the oven, let cool to room temperature, then refrigerate for at least 2 hours.
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Step 5 of 5
To serve, run a thin knife around the edges, invert onto a plate and let the caramel drizzle over the flan.
Notes from the kitchen
If you cannot find sweetened condensed milk, blend 400 ml evaporated milk with 100 g sugar until dissolved. Flan keeps refrigerated for up to 3 days.
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