How to Make Condensed Milk Flan

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Condensed Milk Flan, also known as Flan de Leche, is a beloved dessert across many Latin American countries. It boasts a rich, creamy texture and a delectable caramel topping that perfectly complements the sweetness of the flan.

This dessert is not only delicious but also relatively simple to make, requiring just a few basic ingredients. Whether you’re looking to impress guests at a dinner party or simply indulge in a sweet treat at home, this recipe will guide you through creating a perfect Condensed Milk Flan.


For the caramel

  • 1 cup granulated sugar
  • 1/4 cup water

For the flan

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 5 large eggs
  • 1 tablespoon vanilla extract



1. Make the Caramel

  1. Heat the sugar: In a medium saucepan, combine the sugar and water over medium heat.
  2. Dissolve and caramelize: Stir constantly until the sugar dissolves. Once dissolved, stop stirring and let the mixture boil until it turns a deep amber color. This should take about 8-10 minutes.
  3. Pour into mold: Carefully pour the caramel into the bottom of a flan mold or a round baking dish, tilting to coat the bottom evenly. Set aside to harden.


2. Prepare the Flan Mixture

  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Blend the ingredients: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Use a whisk or a blender to mix until smooth.
  3. Strain the mixture: For an extra smooth flan, pour the mixture through a fine mesh strainer into another bowl.


3. Assemble and Bake

  1. Pour into mold: Pour the flan mixture over the hardened caramel in the mold.
  2. Prepare a water bath: Place the flan mold in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan mold. This helps the flan cook evenly.
  3. Bake: Carefully transfer the water bath to the preheated oven. Bake for about 50-60 minutes, or until the flan is set and a knife inserted into the center comes out clean.


4. Cool and Serve

  1. Cool down: Remove the flan mold from the water bath and let it cool to room temperature.
  2. Chill: Refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set completely.
  3. Unmold: To unmold, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and quickly invert the two to release the flan onto the plate. The caramel will flow over the top, creating a delicious sauce.



  • Avoid burning the caramel: Watch the caramel closely as it cooks to prevent it from burning. Once it starts to turn golden, it can darken quickly.
  • Smooth texture: Straining the flan mixture helps remove any lumps or bubbles, ensuring a silky smooth texture.
  • Water bath caution: Be careful when handling the hot water bath to avoid spills or burns.

Enjoy your homemade Condensed Milk Flan!


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