Homemade Flan with Condensed Milk
Homemade flan with condensed milk, no added sugar in the custard. The condensed milk provides all the sweetness. Dry caramel straight in the mold, baked in a water bath.
- Caramel
- 90 g (½ cup) sugar (no water) Flan
- 1 can whole condensed milk
- 4 eggs
- 2 measures of regular milk (using the condensed milk can ≈ 790 g)
- 1 tsp vanilla extract
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1
Caramel
Put the 90 g of sugar directly in the flan mold, with no water. Place over low heat or straight into the oven. Once the sugar starts to melt, swirl the mold in circles (no spoon) so the caramel coats the bottom and sides. Remove and set aside.
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2
Flan mixture
In a blender or mixer, add the condensed milk, the 4 eggs, the regular milk and the vanilla extract. Blend for 30 to 60 seconds until combined. Don't over-foam it.
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3
Assembly
Pour the flan mixture over the already-caramelized mold. Cover well with aluminum foil.
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4
Baking
Bake in a preheated oven at 180°C (350°F) in a water bath (place the mold inside another tray with hot water). Cook for 1 hour. Remove the foil and leave 30 more min so it picks up a light golden color.
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5
Cooling and unmolding
Let it cool at room temperature. Refrigerate for at least 4 hours (overnight is even better). Covered with foil. The flan is ready when the edge starts to pull away from the mold as you move it with a knife.
- Don't add sugar to the flan: the condensed milk already sweetens it.
- The edge pulling away on its own is the sign that it's ready to unmold.
- Resting overnight makes it much firmer and tastier.