This 2 Ingredient Flan recipe looks fancy, but it's very simple to prepare. It combines condensed milk and plain yogurt, then gently simmers in a bain-marie until it sets while remaining creamy.
The process only takes 30 minutes. Then, the flan is chilled for 6 hours before being inverted onto a plate, revealing a delicious caramel sauce.
For a classic touch, follow the full recipe to include the homemade caramel sauce. Alternatively, for a simpler version, lightly oil the mold for easy release and serve the flan with fresh or macerated fruits.
How to Make 2-Ingredient Flan
Note: The full instructions are provided in the recipe card below.
Heat sugar in a saucepan over medium heat, stirring until golden caramel forms.
Pour caramel into a 1.5-qt flan mold, swirl to coat sides, and set aside
Mix condensed milk, water, and plain yogurt for 2 minutes.
Pour the mixture into the caramel-coated mold.
Cover the mold with a lid or foil and place it in a pot with 3 cups of water. Boil, then reduce to low heat and cook for 30 minutes. Remove and refrigerate for 6 hours.
Run a knife around the flan edges, place a plate on top, and flip to release.
Heat the remaining caramel with 3 tablespoons of water, boil for 2 minutes, and pour over the flan. Let bubbles settle before serving.
Watch Recipe Video
Camila's Tips
Use plain, whole-milk yogurt for the best texture and flavor. Non-fat yogurt might yield a less creamy flan.
Sweetened condensed milk adds sweetness and creaminess. If you prefer, you can use only one can instead of two.
The key to a smooth and creamy flan is gentle cooking. Once the water in the pot simmers (small bubbles breaking the surface), reduce heat to low and cook for 30 minutes.
Letting the flan cool completely before unmolding ensures it sets properly. For the best texture and flavor, refrigerate for at least 6 hours, or ideally overnight.
When making caramel sauce, use medium heat and watch closely. Sugar burns easily! Once the sugar turns a rich amber color, remove it from the heat immediately.
Let the caramel cool slightly before pouring it into the mold.
This 2-ingredient flan recipe looks fancy, but it's very simple to prepare. It combines condensed milk and plain yogurt, then gently simmers in a bain-marie until it sets while remaining creamy. The process only takes 30 minutes. Then, the flan is chilled for 6 hours before being inverted onto a plate, revealing a delicious caramel sauce.For a classic touch, follow the full recipe to include the homemade caramel sauce. Alternatively, for a simpler version, lightly oil the mold for easy release and serve the flan with fresh or macerated fruits.
200mlwater, if you like it creamier, skip the water
Instructions
In a medium saucepan, heat the sugar over medium heat, stirring constantly with a silicone spatula until a golden caramel forms.
Turn off the heat and carefully pour ¼ cup of boiling water over the caramel. Be careful, as the syrup will bubble vigorously. Return the saucepan to medium heat and stir the caramel with the spatula until smooth again.
Turn off the heat and transfer the caramel syrup to a 1.5-qt flan mold with a lid. Using a dish towel, hold the mold and swirl to coat the sides evenly with the caramel. Repeat, and set the mold aside.
In a large bowl or blender, combine the condensed milk, water, and plain yogurt. Whisk or blend the mixture for 2 minutes until smooth and well combined.
Pour the blended mixture into the caramel-coated mold.
Cover the mold with its lid or aluminum foil. Place the covered mold inside a pot. Add three cups of water to the pot. Optionally, add a little vinegar or lemon juice to the water to prevent the pot from darkening. Cover the pot and turn on the stove. Bring the water to a boil. Once boiling, reduce the heat to low and cook for 30 minutes. After 30 minutes, turn off the heat and carefully remove the mold from the pot.
Place the mold on a cloth and refrigerate for at least 6 hours or until well chilled.
After chilling, run a knife around the edges of the flan to loosen it. Tilt the mold slightly to let air in. Place a plate on top of the mold and flip it over to release the flan.
Heat the remaining caramel on the stove. Add three tablespoons of water to the caramel and stir until it melts again. Boil the caramel for two minutes, then pour it over the flan. Let the bubbles settle before serving.
Watch how to make it
Notes
How to StoreStore flan in the fridge (up to 3 days). Cover the mold tightly with plastic wrap or use an airtight container.
Nutrition
Nutrition Facts
2 INGREDIENT FLAN
Amount per Serving
Calories
137
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
28
mg
1
%
Potassium
90
mg
3
%
Carbohydrates
29
g
10
%
Sugar
29
g
32
%
Protein
2
g
4
%
Vitamin A
57
IU
1
%
Vitamin C
0.3
mg
0
%
Calcium
71
mg
7
%
Iron
0.04
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
