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Vanilla Flan with Raspberries

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Vanilla Flan with Raspberries is a silky, creamy custard dessert topped with a golden caramel layer and garnished with fresh raspberries for a bright, fruity finish. It’s an elegant and classic treat perfect for special occasions.

Ingredients

Scale
  • 3/4 cup granulated sugar (for caramel)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1/2 cup whole milk
  • 3 large eggs
  • 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • Fresh raspberries, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Place a large roasting pan in the oven to preheat.
  2. In a medium saucepan over medium heat, melt the granulated sugar until it becomes a golden caramel, swirling occasionally. Do not stir.
  3. Quickly pour the caramel into a 9-inch round cake pan or flan dish, tilting to coat the bottom evenly. Set aside to harden.
  4. In a large bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, eggs, egg yolks, vanilla extract, and salt until smooth.
  5. Strain the custard mixture through a fine mesh sieve into the prepared caramel-coated pan.
  6. Place the pan into the preheated roasting pan and carefully add hot water around it to create a water bath (about halfway up the sides).
  7. Bake for 50–60 minutes, or until the flan is just set with a slight jiggle in the center.
  8. Remove from oven, cool in the water bath for 30 minutes, then refrigerate for at least 4 hours or overnight.
  9. To serve, run a knife around the edge of the flan, invert onto a plate, and garnish with fresh raspberries.

Notes

  • Use caution when making caramel — it gets very hot.
  • Straining the custard ensures a silky-smooth texture.
  • Flan can be made 1–2 days in advance and stored chilled until ready to serve.
  • You can substitute other berries or mint for garnish if desired.

Nutrition

Find it online: https://tastyera.com/vanilla-flan-with-raspberries/