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authentic traditional caramel flan

Easy Caramel Flan Recipe Without Condensed Milk

This easy caramel flan recipe without condensed milk is quick to prepare and is made with whole milk, sugar, vanilla, and whole eggs making it the best gluten-free dessert. I absolutely love this bakery-style European French Parisian-inspired easy caramel flan with milk, I have to add that is the best flan recipe ever, and Leche flan with whole eggs and without condensed milk is my absolute favorite.
5 from 4 votes
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dessert, Gluten Free
Cuisine European, French, Parisian
Servings 8 people
Calories 200 kcal



  • 1 1/2 cup sugar 300 grams
  • 2 teaspoons water 10 grams


  • 4 1/2 cup whole milk 1080 grams
  • 9 large eggs 450 grams
  • 1 1/2 cups sugar 300 grams
  • 2 teaspoons vanilla extract 10 grams


  • Prepare the caramel sauce. Add 1 1/2 cups of sugar and 2 teaspoons of water into a medium-sized pot and turn the heat to medium. Do not stir at this point.
  • Cook the sugar for about 2-3 minutes on medium heat, once the sugar begins to melt from the bottom, increase the heat slightly to medium-high and continue to cook the sugar stirring constantly in slow motion for about 3-4 minutes or until the sugar completely melts into a syrup consistency with a golden brownish color.
  • Carefully pour equal parts of the caramel sauce into each baking foil container and set aside. The caramel sauce is extremely hot so please be careful.
  • Preheat the oven to 350°F (175°C). Prepare the flan, add the eggs and sugar into a large bowl.
  • Whisk the egg and sugar mixture for about 4 minutes. Once mixed, the egg mixture is light and frothy with a light yellow color. Set aside.
  • Pour the milk into a large pot and heat on medium heat until hot, just under boiling point, about 5-6 minutes.
  • Remove the milk from the heat and pour about 1/2 cup of milk in a slow steady stream stirring vigorously to temper the eggs. Allow the mixture to stand for a few seconds. then repeat the process by pouring about 1 cup of the hot milk at a time in a slow steady stream constantly stirring. The mixture with froth at the surface, this is normal.
  • Remove the froth by scraping the top with a spoon or pour the flan mixture through a strainer and into another bowl.
  • The flan is cooked in a Bain Marie. Fill a large enough rectangular baking pan that fits both foil containers with about 1/2 inch of hot water. Place both containers into the pan.
  • Pour the flan mixture into both baking foil pans. If you’re using the same ones I used, the flan mixture will fill each container to almost the top.
  • Place the flan into the oven.
  • Bake the flan for approximately 70-80 minutes or until the top has dark caramelized spots. You can also insert a toothpick, if it comes out clean the flan is ready and baked. Just a side note, my flan took exactly 80 minutes to bake. You will also notice the top of the flan slightly puffing upwards towards the end of the baking, this is normal.
  • Remove the flan from the oven and allow it to cool at room temperature for at least 2 hours before serving. Once the flan is cooled, keep refrigerated until ready to serve. This caramel flan can be stored for up to 7 days in the refrigerator.
  • Enjoy!
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