How to Make Traditional Caramel Flan – Step-by-Step Guide.

🍮 Irresistible Caramel Flan Recipe

✅ Ingredients

For the Caramel:

1/3 cup sugar

1/2 cup cold water

For the Flan:

3 whole eggs

14 oz (1 can) sweetened condensed milk

1 1/2 cups cold milk

🔥 Step 1: Make the Caramel
In a non-stick skillet or saucepan, add 1/3 cup sugar over medium heat.

Stir continuously until the sugar melts completely and becomes a bright, golden caramel.

Once fully melted, carefully add 1/2 cup cold water in small increments to avoid splashing.

Continue stirring until all sugar crystals dissolve and the caramel is smooth and glossy.

Turn off the heat and immediately pour the caramel into the flan mold (a round pan or bundt pan works well), starting in the center.

Use a spatula to spread the caramel evenly across the base and sides.

🥚 Step 2: Prepare the Flan Mixture
In a blender, add 3 fresh whole eggs.

Add 1 can (14 oz) of sweetened condensed milk.

Pour in 1 1/2 cups of cold milk.

Blend on high for about 5 minutes, until fully smooth and homogeneous.

🥄 Step 3: Assemble and Bake
Gently pour the blended flan mixture into the caramel-coated mold to minimize foam.

Cover the mold tightly with aluminum foil.

Place the mold into a larger baking pan to create a water bath (bain-marie).

Add hot water to the larger pan, enough to reach about 3 fingers deep or halfway up the side of the inner mold.

Bake in a preheated oven at 350°F (180°C) for 1 1/2 hours.

❄️ Step 4: Cool and Unmold
Remove from the oven and let cool for a bit before placing it in the refrigerator.

Chill thoroughly, ideally for a few hours or overnight.

Once fully chilled, place a serving plate over the mold and invert carefully to release the flan.

The caramel will flow over the sides, creating a beautiful and delicious topping.

🍽️ Final Result
A silky, creamy flan with a perfectly smooth texture and a shiny, golden caramel topping. Slice generously and enjoy every bite!
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After learning to make this flan, I never wanted to do it any other way again. Here in my skillet, I’m going to add 1/3 cup of sugar. Stirring the sugar well so that it melts completely and starts to caramelize, forming the base of the flan that turns out truly delicious. And besides being tasty, it also looks very beautiful visually. I keep stirring carefully until all the sugar dissolves and reaches that point of bright intense caramel. At this point, the sugar has already melted completely and has turned into a golden and very shiny caramel. Now, carefully into that caramel, I’m going to add 1/2 cup of water, incorporating it little by little to avoid splashing. I stir well to dissolve all the sugar crystals that formed when adding the cold water to the hot caramel. All the caramel crystals have already dissolved, and the mixture became even shinier. With the heat already off, I’m going to pour the caramel into the mold. Pouring it in the center. Look at this delight. This caramelized base will make the flan even more special. Ever since I learned this recipe, my flans have never gone wrong again. They always come out perfect. With a spatula, I spread the caramel well all over the mold. In the blender jar, I start by adding the eggs. To prepare the creamy base of the flip, I’m going to use three whole eggs. I add them directly into the blender since they are fresh. I checked each one before using and all of them are in good condition without any problem. I also add 14 oz of sweetened condensed milk. This amount is perfect to give the flam the ideal sweetness. I add 1 and 1/2 cups of cold milk. I close the blender and blend everything for about 5 minutes. It is impossible to resist this marvel. Everything is already well blended and homogeneous. Now I carefully pour the mixture into the caramelized mold. I do it slowly to avoid creating too much foam. All the mixture is already in the mold. Now I cover it with aluminum foil fitting it well around the edges. The foil should be firm and well sealed. I place the mold inside another larger one which can be the same size or a bit taller. I arrange the foil well inside the outer mold and add hot water until it reaches about three fingers high or up to halfway up the inner mold. With the water already added, I take it to the oven preheated to 350° F for 1 and 1/2 hours. The FL has already cooked completely and is nice and firm. It is perfectly baked and with a good texture. Now, carefully I remove the aluminum foil. Look how well cooked it is with that yellow tone, even on the top. a sign that it is ready. I take it to the refrigerator and let it cool well. Once the flan is well chilled, I place a plate on top of the mold and carefully unmold this delicious flan. It comes out easily and keeps its shape perfectly, resulting in a wonderful dessert. Now, all that is left is to cut a generous slice, which is super soft, creamy, and with an ideal texture. Look at this delight.