Uruguayan Caramel Custard

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A beloved Uruguayan dessert, this silky baked custard is enriched with sweetened condensed milk and topped with a glossy amber caramel sauce. It is gently cooked in a water bath to achieve its signature velvety, wobbly texture, then chilled and inverted to reveal the flowing caramel on top.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 55 gCarbs
• 0 gFiber
• 53 gSugar
• 9 gProtein
• 135 mgSodium
• 280 mgPotassium
• 225 mgCalcium
• 0.8 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 3 tablespoons water
• 1 teaspoon fresh lemon juice

For the custard

• 4 large eggs
• 1 large egg yolk
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1/2 cup (120 ml) whole milk
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt

For the water bath

• About 4 cups hot water
• 1 tablespoon all-purpose flour (to prevent slipping in the bain-marie)

Directions

1. Preheat the oven to 325°F (160°C). Place a 9-inch (23 cm) round ceramic baking dish inside a larger roasting pan and set aside.
2. Make the caramel: combine the sugar, water, and lemon juice in a heavy-bottomed saucepan over medium heat. Without stirring, swirl the pan until the sugar dissolves and turns a deep amber color, about 8 to 10 minutes.
3. Immediately pour the hot caramel into the baking dish and tilt to coat the bottom evenly. Set aside to harden while you prepare the custard.
4. In a large mixing bowl, whisk the eggs and egg yolk until smooth and pale. Whisk in the condensed milk, evaporated milk, whole milk, vanilla, and salt until fully combined and homogenous.
5. Strain the custard mixture through a fine-mesh sieve into a pitcher or large measuring cup to remove any bubbles and ensure a silky texture.
6. Carefully pour the strained custard over the hardened caramel in the baking dish.
7. Place the roasting pan with the custard dish on the oven rack, then pour the hot water into the roasting pan until it reaches halfway up the sides of the custard dish.
8. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
9. Carefully remove from the water bath and let cool to room temperature on a wire rack, then cover and refrigerate for at least 6 hours or overnight.
10. To serve, run a thin knife around the edges of the custard, place a serving plate on top, and invert in one confident motion so the caramel cascades over the flan.

Cook’s Notes

• Swirling rather than stirring the caramel prevents sugar crystals from forming on the sides of the pan.
• Always strain the custard mixture for that classic, ultra-smooth Uruguayan texture without air bubbles.
• For individual flans, divide the caramel and custard among 8 (6-oz) ramekins and reduce baking time to 35 to 40 minutes.
• Chilling overnight gives the custard time to fully set and lets the caramel soften into a pourable sauce.
• If the custard cracks during baking, your oven may be too hot; tent loosely with foil and lower the temperature by 25°F.

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