Last updated: Jun 22nd, 2020
Who doesn’t love caramel flan, right? Each and every one of us at least eat flan once in our lives. Maybe the flan was made by your mom, grandmother, or by a lady next door who sold flan on a daily basis. Regardless, I bet they all tasted good, didn’t they? And I also bet, for once you’ve tried to make flan. My first caramel flan was a disaster. Of course back then internet and Google were not available, all I have were a piece of paper, a pencil, and a memory of those incredible flans I’ve ate. Oh how I wish I had this recipe, it would’ve made the job easier.
Be hold the easiest caramel flan on earth with only 3 ingredients and probably you already have them in your pantry: condensed milk, warm water, and eggs. Besides, you also need sugar for caramel sauce, and who doesn’t have sugar on hand right? Lets jump to the recipe, don’t we?
In order to achieve such golden color for caramel sauce, you need to pay attention to the sugar mixture when cooking it. And by pay attention I meant look at it only and DO NOT stir it. The more you stir sugar mixture, the more sugar will crystallize and slow down the process. In fact, it happens to be burnt easier if got constantly stirring.
Easy 3-ingredient Caramel Flan
- Baking pan
- 10 egss ~ 1lb 4oz
- 10 oz condensed milk
- 25 oz warm water
- extra hot water for baking the flans
- 6 oz granulated sugar
- 2 oz water
- Prepare 10 clean ramekins. In a small sauce pan, combine sugar and water to make caramel sauce. Set the heat of stove top to medium-high heat, simmer the mixture for 5-8 minutes. Keep an eye on the sauce pan, when caramel sauce turns bright brown, turn off the heat immediately and let it continue its carry-over cooking process. DO NOT STIR the liquid. Let the mixture cook by itself. Caramel sauce should have brown-ish color. Use a spoon to carefully ladle caramel sauce into ramekins. The sauce needs to cover ramekin’s bottom completely, you can add extra sauce if desired.
- Pre-heat the oven to 365F/185C. Prepare a shallow baking pan and 1 pot of how water.
- Use a mixer and egg beater to beat the eggs, make sure there’s no lump in the egg liquid. Mix warm water and condensed milk together, then carefully incorporate egg mixture into milk liquid. Use a strainer to strain this egg-milk mixture multiple times to get rid of any lump or air pocket.
- Arrange ramekins into baking pan and transfer the pan to the oven. Then pour hot water into the pan, make sure water level pass at least half the height of the ramekin. Bake for 25 minutes.
- You can use a small toothpick and insert it into the middle of the flan to check whether it’s done cooking. If there’s nothing stick on the toothpick, then you’re good to go. Enjoy!