Name: Condensed Milk Flan: The Ultimate Recipe & Baking Guide
Prep time: 20 min
Cook time: 50 min
Total time: 300 min
Yield: 6-8 servings
Ingredients: 1 (14 ounce) can sweetened condensed milk; 1 (12 ounce) can evaporated milk; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 1/4 cup water

Condensed Milk Flan: Prepare to be transported to dessert heaven with this incredibly smooth and decadent treat! Have you ever tasted something so simple, yet so utterly captivating? This isn't just a dessert; it's an experience, a creamy dream that melts in your mouth and leaves you craving more. I'm thrilled to share my foolproof recipe with you.

Flan, with its rich history, has graced tables around the world for centuries. Originating in the Roman Empire, this custard dessert made its way to Spain and then to Latin America, evolving with each cultural touch. The addition of condensed milk, a stroke of genius, elevates the classic flan to new heights of sweetness and creaminess. It's a testament to how simple ingredients, when combined with care, can create something truly extraordinary.

People adore condensed milk flan for its velvety texture, its perfect balance of sweetness, and its ease of preparation. It's the kind of dessert that impresses without requiring hours in the kitchen. The rich, caramel-kissed top gives way to a luscious custard that's both comforting and elegant. Whether you're looking for a show-stopping dessert for a special occasion or a simple treat to brighten your day, this condensed milk flan recipe is guaranteed to be a winner. Get ready to indulge!

Ingredients:

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup water

Making the Caramel:

Okay, let's start with the caramel. This is the base of our flan, and it's what gives it that beautiful golden color and rich, slightly bitter-sweet flavor. Don't be intimidated! It's easier than you think, just requires a little patience and attention.

Combine Sugar and Water: In a heavy-bottomed saucepan (stainless steel is best, as it allows you to see the color change more easily), combine the 1/2 cup of granulated sugar and 1/4 cup of water. Stir gently to moisten all the sugar.
Cook Over Medium Heat: Place the saucepan over medium heat. Now, this is important: do not stir after the sugar has dissolved. Stirring can cause the sugar to crystallize, and we don't want that.
Watch the Color Change: As the sugar heats, it will start to bubble and eventually turn a light golden color. Keep a close eye on it! The color will deepen quickly, going from golden to amber to dark amber. You want to aim for a dark amber color, but be careful not to let it burn. Burnt caramel tastes bitter and will ruin your flan.
Remove from Heat: Once the caramel reaches a dark amber color, immediately remove the saucepan from the heat. The residual heat will continue to cook the caramel, so it's better to err on the side of slightly undercooked than overcooked.
Pour into Flan Mold: Carefully pour the hot caramel into your flan mold. A 9-inch round cake pan or a flanera works perfectly. Swirl the pan gently to coat the bottom and sides evenly. Be careful, the caramel is extremely hot!
Let Cool and Harden: Set the flan mold aside to cool completely. The caramel will harden as it cools, creating a solid base for the flan custard. This usually takes about 15-20 minutes.

Preparing the Flan Custard:

Now for the fun part – making the creamy, dreamy custard! This is where the magic happens. It's a simple mixture, but the quality of the ingredients really shines through.

Combine Ingredients: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
Blend Until Smooth: Blend on medium speed until the mixture is completely smooth and well combined. This usually takes about 1-2 minutes. Make sure there are no lumps!
Pour Over Caramel: Gently pour the custard mixture over the hardened caramel in the flan mold. Pour slowly to avoid disturbing the caramel layer.

Cooking the Flan:

The key to a perfectly cooked flan is a gentle, even heat. That's why we're using a water bath (bain-marie). The water bath helps to regulate the temperature and prevents the flan from curdling or becoming rubbery.

Prepare the Water Bath: Preheat your oven to 350°F (175°C). Find a larger baking pan that can accommodate the flan mold. Place the flan mold inside the larger baking pan.
Add Hot Water: Carefully pour hot water into the larger baking pan, filling it about halfway up the sides of the flan mold. The water should come about halfway up the sides of the flan mold.
Bake: Carefully transfer the entire setup (baking pan with water and flan mold) to the preheated oven. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
Check for Doneness: To check for doneness, gently shake the flan. The edges should be set, but the center should still have a slight wobble. You can also insert a knife into the center; it should come out mostly clean, with just a few moist crumbs.
Remove from Oven: Carefully remove the baking pan from the oven. Remove the flan mold from the water bath and let it cool on a wire rack for about 1 hour.

Chilling and Unmolding:

Patience is a virtue, especially when it comes to flan! Chilling the flan allows it to set completely and develop its full flavor. And the unmolding? That's the grand finale!

Refrigerate: After the flan has cooled to room temperature, cover it tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flan to set completely and the flavors to meld together.
Unmold: When you're ready to serve, run a thin knife around the edge of the flan to loosen it from the mold.
Invert onto a Plate: Place a serving plate over the top of the flan mold. Holding the plate and mold firmly together, quickly invert them. The flan should release from the mold and the caramel will drizzle down the sides.
Serve and Enjoy: Carefully lift the flan mold off the flan. Serve immediately and enjoy the creamy, caramel-y goodness!

Tips for Success:

Don't Overcook the Caramel: Burnt caramel is bitter and will ruin the flavor of your flan. Keep a close eye on it and remove it from the heat as soon as it reaches a dark amber color.
Use a Water Bath: The water bath is essential for even cooking and prevents the flan from curdling.
Chill Thoroughly: Chilling the flan allows it to set completely and develop its full flavor.
Be Patient with Unmolding: If the flan doesn't release easily, try running the knife around the edge again or dipping the bottom of the mold in warm water for a few seconds.
Experiment with Flavors: Feel free to add a splash of rum, coffee liqueur, or other flavorings to the custard mixture for a unique twist.

Troubleshooting:

Flan is Curdled: This usually happens when the flan is cooked at too high a temperature. Make sure to use a water bath and keep the oven temperature at 350°F (175°C).
Flan is Rubbery: This can also be caused by overcooking. Check for doneness after 50 minutes and remove the flan from the oven as soon as it's set but still slightly jiggly in the center.
Caramel is Burnt: Keep a close eye on the caramel and remove it from the heat as soon as it reaches a dark amber color.
Flan Won't Release from Mold: Run a thin knife around the edge of the flan to loosen it. You can also try dipping the bottom of the mold in warm water for a few seconds.

Conclusion:

This Condensed Milk Flan recipe isn't just another dessert; it's a journey back to comforting flavors and simple joys. The creamy, melt-in-your-mouth texture, combined with the rich caramel notes, makes it an unforgettable experience. I truly believe this is a must-try recipe for anyone who appreciates a classic dessert done right. It's surprisingly easy to make, yet delivers a sophisticated taste that will impress your family and friends. But why is this flan so special? It's the perfect balance of sweetness and richness, achieved with just a few simple ingredients. The condensed milk creates a luxuriously smooth texture that you won't find in other flan recipes. Plus, the caramel sauce, made from scratch, adds a depth of flavor that elevates the entire dessert. Trust me, once you try this, you'll never go back to store-bought flan again! Now, let's talk about serving suggestions and variations. While this Condensed Milk Flan is absolutely divine on its own, there are plenty of ways to customize it to your liking. For a classic presentation, simply unmold the flan onto a serving plate and let the caramel sauce cascade down the sides. You can garnish it with a few fresh berries, such as raspberries or strawberries, for a pop of color and a touch of tartness. A sprig of mint also adds a refreshing element. If you're feeling adventurous, you can try adding a hint of citrus zest to the flan mixture. Orange or lemon zest would complement the sweetness beautifully. Another variation is to infuse the milk with vanilla bean for an even more intense vanilla flavor. For a richer, more decadent flan, you can add a tablespoon or two of cream cheese to the mixture. This will create an even creamier and smoother texture. For a truly special occasion, consider serving the flan with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce or a sprinkle of chopped nuts would also be delicious additions. And if you're looking for a lighter option, you can serve the flan with a side of fresh fruit salad. I'm so excited for you to try this recipe! I know you'll love it as much as I do. It's the perfect dessert for any occasion, from a casual weeknight dinner to a fancy holiday gathering. It's also a great make-ahead dessert, as it can be prepared a day or two in advance and stored in the refrigerator. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert. I'm confident that this Condensed Milk Flan will become a new family favorite. And most importantly, I want to hear about your experience! Please, don't hesitate to leave a comment below and share your thoughts, tips, and variations. Did you add any special ingredients? Did you have any challenges along the way? I'm always eager to learn from my readers and see how you've made this recipe your own. Happy baking! I can't wait to hear all about your flan-tastic creations!