Baked Caramel Flan with Vanilla
A silky-smooth custard dessert with a deep amber caramel base, elevated by pure vanilla essence. This puerto rican-inspired desserts ready in about 65 minutes layers granulated sugar, water, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup water
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- pinch salt
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place a 9-inch round baking dish in the oven to heat while preparing the caramel.
- Step 2: In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Quickly pour into the baking dish, swirling to coat the bottom evenly.
- Step 3: In a bowl, whisk together 3 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt until smooth. Pour the mixture over the caramel in the baking dish.
- Step 4: Place the baking dish in a larger roasting pan and fill with hot water to reach halfway up the sides. Bake for 50 minutes until set and a knife inserted near the center comes out clean.
Frequently asked questions
How long does Baked Caramel Flan with Vanilla take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Caramel Flan with Vanilla?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Caramel Flan with Vanilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Caramel Flan with Vanilla for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Caramel Flan with Vanilla?
Puerto Rican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked it for my wife's birthday—she cried when she tasted it. Worth every minute of the 45-minute bake time.
- ★★★★★
This is exactly how my grandmother made it in San Juan. The caramel didn't burn, and the vanilla bloom was divine.
- ★★★★★
Baked it for a family gathering and everyone asked for seconds. The texture was silkier than any store-bought flan.
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