Condensed milk flan with 3 ingredients

Ingredients

• 3eggs
• 1 cancondensed milk
• 2 can measureswhole milk
• 200 g (1 cup)sugar
• 120 ml (½ cup)water

Instructions

1. 1

   Preheat and boil

   Heat the oven to 160°C and bring 120 ml (½ cup) of water to the boil.

2. 2

   Make the caramel

   Put the sugar in a heavy-based pan and melt it over a low heat until fully dissolved. Carefully add the hot water a little at a time, taking care to avoid splashes, then stir until any lumps have dissolved and the syrup thickens.

3. 3

   Coat the tin

   Pour the caramel into a 20 cm round tin and turn the tin so the syrup coats the inside.

4. 4

   Blend the custard

   Blend the condensed milk, eggs and 2 can measures of whole milk for a few minutes, until smooth. Pour the mixture into the caramel-coated tin.

5. 5

   Bake in a water bath

   Cover the tin with foil and place it in a larger baking tray filled with boiling water. Bake in the water bath for 1 hour 30 minutes.

6. 6

   Cool and chill

   Check the centre with a skewer; it should come out clean when the flan is set. Turn off the oven and leave the flan inside until completely cool, then refrigerate for at least 2 hours before serving.

What is condensed milk flan?

This flan, known in Brazil as pudim de leite condensado, is a baked egg custard topped with caramel. It belongs to a wider family of caramel custards found in many cuisines, with condensed milk giving this version its characteristic sweetness and rich texture.

Here, the custard is blended until smooth and baked gently in a water bath. The caramel-lined tin becomes the serving top when the flan is turned out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 0g protein, 0g carbs, 0g fat.

The condensed milk and sugar provide most of the carbohydrates, while the eggs and whole milk contribute protein and fat. Serve a slice with fresh fruit for a fresh contrast and to round out the plate.

The three custard ingredients

Condensed milk: it supplies sweetness and a dense, creamy base. The recipe uses the empty can as a measure for the whole milk, so keep it handy.

Eggs: they set the custard as it bakes. Blend just until the mixture is smooth, as excessive aeration can encourage bubbles.

Getting the caramel right

Dry sugar: melt it over a low heat in a heavy-based pan, watching closely as it dissolves. Add the boiling water slowly; hot caramel can spit, so keep your hands and face clear.

Coating: once the syrup is smooth and thickened, pour it into the tin and carefully rotate the tin to cover its inside. Work promptly, since caramel firms as it cools.

Why bake in a water bath?

The surrounding hot water helps the custard heat more gently than direct oven heat. This supports an even set, which is important for the smooth texture the recipe aims for.

Use a larger tray that holds the round tin securely, and take care when moving it with boiling water. Keep the water bath in place for the full 1 hour 30 minutes of baking.

Checking when it is set

Skewer test: insert a skewer into the centre after baking; the recipe indicates that it should come out clean. The flan will continue to cool in the switched-off oven.

Cooling: leave it in the oven until completely cool, then chill for at least 2 hours. This cooling and chilling time is part of the process, not a step to skip before serving.

Serving and turning out

Serve the flan cold, with the caramel coating visible on top. For easier portions, use a sharp knife and wipe it between cuts.

To turn it out, loosen the edge carefully and invert the tin onto a serving plate with a rim to catch the syrup. If the caramel seems stuck, briefly warm the base of the tin before trying again.

Recipe notes & tips

• Use the empty condensed milk can to measure the two portions of whole milk.
• Keep the heat low while melting the sugar so it dissolves evenly.
• Add the boiling water to the caramel slowly and carefully to limit splashing.
• Blend the custard only until it is homogeneous to avoid whipping in extra air.
• Make sure the water bath tray is stable before transferring it to the oven.
• Allow the flan to chill for at least 2 hours before serving.

Variations

• Vanilla: add a little vanilla extract to the custard before blending.
• Citrus: add finely grated lemon or orange zest to the custard mixture.
• Coffee: dissolve a little instant coffee in the milk for a coffee-scented flan.
• Smaller moulds: divide the mixture between individual ovenproof moulds and check them for doneness earlier.
• Serving fruit: accompany each slice with fresh berries or sliced fruit.

Common mistakes to avoid

• Burnt caramel: keep the sugar over low heat and remove it from the heat once fully melted.
• Caramel splashes: pour in the hot water gradually, keeping a safe distance from the pan.
• Uneven coating: rotate the tin as soon as the caramel is added, before it sets.
• Bubbly custard: blend only until smooth rather than incorporating lots of air.
• Dry or uneven bake: use the water bath and keep it in the oven for the full baking time.
• Rushed serving: cool the flan completely and refrigerate it for at least 2 hours before unmoulding.

How to store

Keep the flan covered in the fridge and eat it within 3 days. Serve it cold; reheating is not needed.

Frequently asked questions