Baked Flan

Name: Baked Flan
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 2/3 cup white sugar; 1 (14 ounce) can sweetened condensed milk; 2 cups heavy cream; 1 cup whole milk; 5 large eggs; 2 teaspoons vanilla extract

Recipe GLPR53df96712d485b

Dessert

80 min

495 cal

Servings: 8

Oven

SNAP eligible

A silky Spanish custard dessert with a rich caramel layer, baked in a water bath until golden and set. This elegant treat features eggs and cream for a delicate, creamy texture and is topped with a glossy layer of dark caramel sauce.

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Ingredients

2/3 cup white sugar

1 (14 ounce) can sweetened condensed milk

2 cups heavy cream

1 cup whole milk

5 large eggs

2 teaspoons vanilla extract

Directions

Preheat your oven to 350°F (175°C).
Place the white sugar in a small nonstick saucepan over medium heat. Allow it to dissolve slowly, gently shaking and swirling the pan occasionally to ensure even melting. Do not stir constantly, as this can cause crystallization.
Once the sugar has dissolved and begins to turn golden brown, carefully lift the pan 4 to 6 inches above the heat source. Continue allowing the sugar to deepen in color to a rich dark golden brown. You may make gentle movements, but avoid continuous stirring.
Pour the hot caramelized sugar into a 1½ quart casserole dish or large loaf pan. Quickly swirl the pan to coat the bottom and lower sides evenly with the caramel. Set aside to cool briefly.
In a blender, combine the sweetened condensed milk, heavy cream, whole milk, eggs, and vanilla extract. Blend on high speed for approximately one minute until the mixture is completely smooth and well combined.
Carefully pour the custard mixture over the caramelized sugar layer in the casserole dish.
Place the filled casserole dish into a larger roasting pan. Add approximately 1 inch of hot water to the outer pan to create a water bath around the flan.
Bake in the preheated oven for 50 to 60 minutes, until the custard is set but still slightly jiggly in the very center (the internal temperature of the custard should reach 160°F or higher). The flan should be pale golden on top.
Remove the flan from the oven and water bath. Allow it to cool to room temperature, then refrigerate for at least 4 hours before serving.
To serve, run a thin knife around the edges and invert the flan onto a serving plate so the caramel sauce pools over the top.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are pantry staples or dairy essentials stocked at every major Charlotte chain, with no special trips required—even the condensed milk is universally available. Cost is modest, roughly $1.50 per serving, driven mainly by eggs and heavy cream, both affordable at ALDI or Food Lion. The stated 80 minutes is honest, though it understates the reality: caramel prep takes 5–10 minutes, custard assembly another 5, then a 50-minute water bath bake, plus cooling time that cannot be rushed; plan 90 minutes active-to-table. This is a fussy, hands-off dessert that demands careful water-bath technique and does not reheat well—flan is a same-night, slow-paced finish to a special meal, not weeknight fare for a busy family.