5-Ingredient Caramel Flan | Easy & Creamy Dessert!

Preheat your oven to 385°F (196°C). Prepare a 7-inch round oven-safe pan for the caramel, ensuring it's clean and ready.

In a heavy-bottomed pan over medium heat, add 1 ¼ cups granulated sugar. Let it melt and caramelize without stirring too much, gently swirling the pan occasionally, until it turns into a rich amber color. Carefully pour the hot caramel into the prepared 7-inch pan, swirling it immediately to coat the entire bottom evenly.

In a blender, combine the 5 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, and 2 tablespoons vanilla extract. Blend until the mixture is completely smooth and well combined, ensuring no lumps remain.

Carefully pour the blended flan mixture over the cooled caramel layer in the prepared 7-inch pan.

Place the flan pan inside a larger roasting pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the flan pan, creating a water bath.

Carefully transfer the roasting pan with the flan and water bath to the preheated oven. Bake for 45-55 minutes, or until the edges are set and the center of the flan is still slightly jiggly when gently shaken.

Carefully remove the flan from the water bath and let it cool completely on a wire rack at room temperature. Once cooled, cover the flan pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully and for the caramel to liquefy.

To unmold, run a thin knife around the inner edge of the flan pan to loosen it. Place a serving plate upside down over the flan pan, then carefully and quickly invert the flan onto the plate. The luscious caramel sauce will flow over the flan, creating a beautiful glaze.