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Rotina Diária

Desserts

Smooth Condensed Milk Flan (No Bubbles)

Make smooth condensed milk flan with no bubbles, homemade caramel sauce, and a gentle water bath. Follow every step, from making the caramel to unmolding.

  • Total time 7 h 35 min
  • Prep time 20 min
  • Oven time 1 h 15 min
  • Rest or chill time 6 h
  • Temperature 355 °F (180 °C)
  • Makes 10 servings, 8-inch flan pan
  • Difficulty Intermediate

The bubbles in flan are pockets of air and steam. They form when the mixture is overbeaten or the oven is too hot and the custard boils in the pan. That’s why this recipe blends the mixture briefly, strains it, and bakes it in a water bath, which keeps the flan below boiling temperature.

The sauce is made by melting sugar and thinning it with hot water so it doesn’t harden. As the flan chills in the refrigerator, it sets and releases some of the sauce, which tops the dessert when you unmold it.

Ingredients

Amounts for 10 servings (10 servings, 8-inch flan pan).

Syrup

Flan

Water bath

Equipment

  • Pot
  • Bundt pan
  • Blender
  • Sieve
  • Baking sheet

Instructions

  1. Step 1 Make the caramel

    Preheat the oven to 180 °C. Add the sugar to a saucepan and cook over medium heat without stirring. When it starts to melt around the edges, swirl the pan to distribute it. Once all the sugar has melted and turned a light caramel color, turn off the heat and carefully add the hot water—it may splatter. Return the pan to low heat and stir until the sauce is smooth.

    • 1 cup sugar
    • 1/2 cup hot water

    About 10 min

  2. Step 2 Coat the pan with caramel

    Pour the caramel sauce into the flan pan and swirl it to coat the bottom and partway up the sides. Set aside.

  3. Step 3 Blend briefly

    Blend the condensed milk, milk, and eggs for just 30 seconds, until combined. Blending longer adds air, which creates bubbles in the flan.

    • 1 can of sweetened condensed milk
    • 1 1/4 cups milk
    • 3 eggs

  4. Step 4 Strain the mixture

    Pour the mixture through a strainer into the pan. This catches the egg membranes and larger bubbles. Cover the pan with aluminum foil.

  5. Step 5 Bake in a water bath

    Set the pan inside a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan. Bake for about 1 hour. The flan is done when the center jiggles slightly as you shake the pan and a knife inserted near the edge comes out clean.

    • 1 liter of hot water

    About 1 h

  6. Step 6 Chill

    Let it cool outside the oven, then refrigerate for at least 6 hours, preferably overnight.

    About 6 h

  7. Step 7 Unmold the flan

    Run a thin knife around the edges and center tube. Place a rimmed plate on top, hold it firmly, and flip it over in one quick motion. If it sticks, dip the bottom of the pan in hot water for 1 minute.

Tips for success

  • Caramel that gets too dark will taste bitter. Turn off the heat when it reaches a dark honey color.
  • Don’t turn up the oven to speed things up. Above 180 °C, the mixture boils and the flan fills with bubbles.
  • To clean the caramel from the pan, boil water in it. The hardened sugar will dissolve on its own.

Substitutions

Milk
Use the same amount of coconut milk for a coconut-flavored flan.
Oven
In a pressure cooker: cover the pan with aluminum foil, add water halfway up the pan, and cook for 40 minutes once the cooker reaches pressure.

How to store

Keep covered in the refrigerator for up to 4 days. Don’t freeze it—the texture will turn watery when thawed.

Allergens

Contains: Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.