Salted Caramel Flan

by Cindy Yanasha Angulo in

Decadence at its finest. This recipe is so easy it will surely be a recurring dessert in your household after the first attempt! Salted caramel over creamy, cinnamony flan.. topped with fresh berries. This is a perfect summer treat! 


Time: 1.5 hours


  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 teaspoon vanilla extract  
  • 1.5 teaspoons ground cinnamon  
  • 2 large eggs (or 3 regular sized eggs) 
  • 1 cup granulated sugar
  • 1/2 teaspoon coarse sea salt  


  1. In a small saucepan, heat the sugar & sea salt on low heat until melted completely into a caramel.  
  2. Immediately pour the mixture to the bottom of a 9" cake pan. It will cool very quickly so this step is critical or you will need to reheat the sugar again.  
  3. Mix the eggs, condensed milk, evaporated milk, vanilla extract, & ground cinnamon together in a basin or pot. Mix until smooth. 
  4. Pour this mixture over the caramel. 
  5. Take a long Pyrex pan that will fit the cake pan inside it, add boiling water about 1/2 full. Put the Pyrex in the oven first, then place the cake pan inside of it. 
  6. Bake on 350 for 60 mins, or until a toothpick comes out clean. The flan will be jiggly.
  7. Let cool, run a sharp knife along the edge, then take a plate or serving platter and place it on top of the cake pan. Flip it over so the flan falls out evenly on top of the dish.  
  8. Add fresh berries if desired & enjoy! Refrigerate for storage.