This creamy Spanish flan is made with sweetened condensed milk, evaporated milk, eggs, vanilla, and a rich homemade caramel. It takes about 10 minutes to prepare, then bakes gently in a water bath until smooth and set.
Why You’ll Love This Spanish Flan
This is a simple recipe for both new and experienced cooks. The preparation takes only about 10 minutes, and although the flan needs time to bake and chill, the smooth custard and homemade caramel are worth the wait.
This creamy flan is a wonderful dessert for family dinners, holidays, and special occasions. Serve it well chilled, and don’t be surprised if everyone asks for a second slice.
Flan has always been part of special occasions in my family. It is also an ideal make-ahead dessert because it tastes best after chilling. I recommend preparing it the day before, although I admit that I have enjoyed it warm too!
Making Spanish flan is simple, but the caramel can feel intimidating the first time. The key is to watch it closely as the sugar changes from clear to a deep golden color. Here is the method that consistently works for me.
How to Make Caramel for Flan
Combine the sugar and water in a small saucepan and cook over medium-high heat. Watch it carefully and avoid walking away because caramel can quickly go from golden to burned. Once it develops a rich golden color, immediately pour it into the baking dish.
The photos below show how the caramel changes as it cooks. Watch it continuously and remove it from the heat once it reaches a deep golden color.
At first, the sugar mixture will look clear and bubbly.
As the water evaporates, the sugar will begin turning golden.
The Finished Caramel
After trying several methods, this became my favorite way to prepare caramel. It creates a rich color and enough sauce to coat the finished flan beautifully.
Carefully pour the hot caramel into the baking dish or ramekins, tilting as needed to coat the bottom. Set aside while you prepare the custard.
Make the Custard
In a mixing bowl, whisk the eggs, sweetened condensed milk, evaporated milk, vanilla, and cinnamon until smooth and well combined.
Pour the custard mixture over the caramel. Place the baking dish or ramekins inside a larger baking pan.
Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the baking dish or ramekins. This water bath, or baño de María, helps the flan cook gently and evenly.
Bake and Chill the Flan
Bake for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. Carefully remove the baking dish or ramekins from the water bath and allow the flan to cool. Refrigerate for at least 1 hour, or preferably overnight, before serving.
To unmold the flan, run a thin knife around the edge. Place a serving plate over the baking dish, then carefully turn both over together and lift the dish away.
You can also prepare individual mini flans, which are perfect for sharing with family and friends.
These mini flans are family-approved and especially fun for children.
Smooth, creamy, and covered with homemade caramel—this truly is an unbelievably easy Spanish flan.
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Did you make this Spanish flan? Leave a star rating and tell me how it turned out. You can also share your creation with me on Instagram.
Enjoy!
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Unbelievably Easy Spanish Flan
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) can evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. In a small saucepan, place 1 cup of sugar and 1/3 cup of water over medium-high- heat. Be attentive at all times until the sugar gets a golden color. Keep an eye on this at all times; you do not want to burn the sugar. As fast as possible pour the caramel into the ramekin and set aside.
- In a mixing bowl, whisk the eggs, condensed and evaporated milk, vanilla and cinnamon (optinoal) until well combined.
- Pour the mixture inside the ramekin with the caramel, place the ramekin inside a large baking pan. Pour hot water into the baking pan. Just enough to cover more than half of the ramekin for a baño de Maria.
- Bake the flan 50 minutes to an hour. To make sure the flan is ready I like to insert a toothpick; if it comes out clean take the flan out of the oven and let it cool down for a few minutes
- Then, place the flan in the fridge for at least an hour or until the next day if possible as it is best to eat this delicious dessert chilled.
- You can also use small ramekins for individual flans. The trick to taking out the flan from the ramekin is to gently go clockwise with a table knife until you see the flan getting loose.
Video
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Hello! Thank you for this amazing recipe. If I’m letting this chill overnight…any suggestions on how to get the flan out of the dish?
To efficiently serve, just run a knife around the edges and carefully invert on a serving plate. I invite you to look at the video in the post or YouTube
https://youtu.be/h-rdk1yDMeo
I hope this help thank you for trying this recipe enjoy😃
What size ramekin did you use, not mentioned anywhere in the instructions!
Hi Martha K. In this recipe, I used 2(14 oz)ramekins. You can also use a standard 9-inch baking pan. I hope this answers your question, and have fun :). Please let me know how it turns out, and don’t hesitate if you have other questions.
Hi I have never made flan and must say it intimidates me . Now can I make this in a standard cake pan or in a pie plate ? Thank
you.
Hi Kim, First I have to say thank you for visiting the blog. I know making a flan can be intimidating, I remember the first I tried. However, I will say making the caramel is the part that I suggest to put all your attention, just follow the steps on the blog and have fun with it. always pay attention to the sugar mixture until it turns golden, then quickly but carefully transfer the caramel to the baking dish. In this recipe, I used 2(14 oz)ramekins. Yes, you can also use a standard 9-inch baking pan. I hope this answers your question, and just have fun :). Please let me know how it turns out and don’t hesitate if you have other questions. Happy Sunday!
Hi Evenly,
I would like to try your recipe. However I would like to make it in the round tube cake pan. What would be measurement for the recipe? Should I double it? Thanks.
Hi Rita, Thank you for visiting asimpletweak.com, To make this flan, you can use a 9-inch baking pan. This recipe easily makes for 8-10 servings. A cool feature my recipe card offers is to adjust the number of ingredients needed depending on the number of people, just click on the red number (servings) and slide to adjust. Please let me know how it turns out!
Evelyn-
We are doing a Family Fun with another family. Our favorite place is Bucharias,MX. We eat at a favorite resturant called “Taco on the Street.” This resturaunt is in La Cruiz. They always serve traditional flan after dinner. My frined and I are planning to surprise the kids and make our own Tacos on the street in our garage next month. I am in charge of the Flan! I will be serving a large group. I think I should make the Flan in a larger pan to serve slices. What would you recommend for the pan and can I use the same waterbath process? Thank you for your video and reciepe. I appreciate your response.
Hi, Jeanna, thank you for choosing my recipe for this important occasion. To make this flan, you can use a 9-inch baking pan. This recipe easily makes for 8-10 servings. A cool feature my recipe card offers is to adjust the number of ingredients needed depending on the number of people, just click on the red number (servings) and slide to adjust. I also suggest using the water bath method. This method is important as it helps to distribute the heat evenly providing moisture which will prevent the top from drying and cracking. I hope this is helpful. Please don’t hesitate to contact me if you encounter any issues when making it. Have fun with your family!!
I had condensed milk in my fridge to use (minus 3 tblsp), my husband loves flan, so I made this. I didn’t have the size of bowls you used, so I used my French onion ones, it came out perfect. So easy!
Thank you, Mar, I’m glad it was a success!!
How long do you leave ramkin in fridge?
Hi Rumessa, I leave it in the fridge at least an hour as it is best to eat chilled.
Do you stir the sugar while waiting for it to turn into caramel sauce?
Hi Alicia, I just stir the sugar at first to combine with the water. After that, just wait until the sugar caramelize. Be patient, this can take a few minutes depending on the stove. Please let me know how it turns out for you:)
Delish
Do you bake both ramekins in the same baking dish at the same time?
Hi Aimee, yes I have both of the ramekins in the same baking dish, however, if your dish is not big enough you can use a separate baking dish. the most important is to pour enough hot water to cover more than half of the ramekins. I hope this is helpful! Thanks for giving this recipe a try:)
Hi. I would like to make this using a 13×9 glass pan. Can you tell me if I should double the recipe? Thanks!
Hi Debbie, I used 2 ramekins of 14oz each and my calculations tell me that a 13 x 9 is 96 fluid ounces. My suggestion is to double the recipe. I hope this helps and Happy Holidays:). Please let me know how it turns out!
Hello
This recipe is delicious….but when it came to doing the caramel the sugar crystallized did you add the water before the heat?
Hi Lania, yes, you should add the water before putting on the heat. This is a great observation, I will make sure to update the information on the post. Thank you for taking the time to connect with me. Let me know if there’s anything else I can help you with:). Please feel free to share the end result of the flan recipe with me, it will make me very happy to see your creation!
Hi I have tried this recipe made the caramel put it in the dish and the dish cracked, any tips thanks
Hi Marie,
I’m so sorry that happened to you. The first thing to double check is to verify the ramekin/dish you are using is oven-safe. My guess is that it is due to a change in temperature so if the ramekin/dish is not oven-safe, cracks will occur. Another way to avoid this from happening again is to make sure the ramekin/dish is not cold prior to adding the hot caramel. It might be a change of temperature, maybe from washing the ramekin with really cold water and then adding hot caramel? Let me know if this help and if you are able to try the final product. It’s delicious!
Thank you so much Evelyn for your reply, I made the caramel again and I put the next dish in the oven to heat up. Result!!! it didn’t crack. Flan already to have for pudding this evening. Can’t wait to try it. I’m doing a Spanish Themed meal as a belated father’s day for my father in law as we were on holiday for fathers day. Thank you for taking the time to post your recipes. Kind regards Marie x
What size ramekin did you use? It looks small but recipes serves 8. Thank you for your help.
Hi Kay, in this recipe, I used 2(14 oz) ramekins. and if you want to make individual servings like the one my grandson is eating (last image on post) you can use 4 oz mini ramekins. The most important is to use ramekins or mold that are oven-safe. I hope this answers your question, let me know if you have any other concerns/questions:). let me know how it turns out!
Thank you! You are helping my family and I have quality in the kitchen, as well as in the dinning table. Yummy!
Thanks!!