Condensed Milk Cake. Just stir and bake!

Make a 5-star dessert at home with this top-rated flan recipe.

You will love this flan recipe with condensed milk!

In our homes, desserts occupy an important place in the daily menu. Dessert is the last course ; however, it plays an important role in closing the meal in the best possible way. That´s why we always make them with great care and affection.

These condensed chocolate chip cookies are chewy, have the right amount of chocolate chip, and have no eggs. I promise you will not miss the eggs and will enjoy every bite.

These Condensed milk cookies recipe is not my creation. I made a few modifications to the original recipe since it had a lot of sugar. I got this recipe from the back of a condensed milk can, so I’m not taking all the credit.

These cookies are frequently baked in my house. You don’t need a stand mixer to make these cookies. It’s a blend of shortbread and cookie dough. In my opinion, these are the best eggless chocolate chip cookies ever.

Baked custard is a classic and comforting dessert that is perfectly suited for summertime. With a silky, chilled filling and a crisp, toothsome crumb base, egg custard is an elegant but deceptively simple recipe.

That’s right: Even though baked custard might sound like a fancy dish straight out of “Bridgerton” or “Downton Abbey,” the dish (also known as custard tarts) can easily be made even by novice chefs at home.

Best of all, baked custards only require a few simple ingredients. To make a classic egg custard, you only need eggs, butter, sugar, vanilla, flour, and nutmeg. You will also need milk, but you have options here. For example, this recipe for Homemade Baked Egg Custard from Allrecipes calls for regular milk, but you can also use sweetened condensed milk (as The Southern Lady Cooks does) or evaporated milk (as Nestle recommends for its recipe).

To make the baked egg custard from Marcea on Allrecipes, you first need to make your dough. Using butter, sugar, flour, and an egg, mix your pastry dough and then roll it out onto your work surface. You can roll the pastry to the size of a standard 9-inch pie dish or you can make individual egg custards in oven-safe ramekins. (If you are baking the latter, roll out your dough and then use a jam jar or a circle-shaped cookie cutter to expertly cut your dough to the size of your baking ramekins).

To prevent your custard bottom from getting soggy, many baking experts advise that you first “blind blake” your crust. This means you bake your crust for 15-20 minutes before putting your filling in. This helps the crust firm up and not get overly soggy when you put your wet ingredients inside of the pie. For mini pies, reduce the time to 10-12 minutes.

Next, add in your egg custard filling and bake for about 45 minutes, until the egg custard is firm and only ever-so-slightly jiggly. Then, pop in the fridge and let your egg custard cool for at least an hour.

Find the full instructions for homemade baked egg custard from Allrecipes here.

You can serve your egg custard warm or chilled. Once you perfect your egg custard technique, try other variations like Baked Lemon Custard from the North Carolina Egg Association or Maple Custard from Martha Stewart.

This story originally appeared on Simplemost. Checkout Simplemost for additional stories.

Sign up for the South Florida Sports Headlines Newsletter and receive up to date information.

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Condensed Milk Cake. If pound cake and sponge cake had a baby, this would be it! Only 6 ingredients! Soft, yet firm with a springy texture and a beautifully rich vanilla flavour. Perfect as a snack cake or as the base for strawberry shortcake, Victoria sandwich cake, and especially trifles.

Condensed Milk Cake.

My path to this simple but delicious cake was definitely not a straight line. In fact it took several attempts to perfect my version of this recipe.

It all began with what I often call the “Costco effect”. That’s when you buy more of an ingredient than you really need, then go in search of ways to use the surplus.

That was just the case, when doing a post Christmas cupboard cleaning I discovered several cans of sweetened condensed milk. What to do with them?

There are, of course, many cookies & treats already on this site using this ingredient. From to No Bake Strawberry Chiffon Squares and even , there are no shortage of ideas to be found.

However, this time I wanted to try it in a cake batter. I felt the concentration of rich milky flavour would lend itself well to a simple vanilla cake.

Plenty of inspiration for a condensed milk cake.

It turns out this was not an original idea. As soon as I searched it online, lots of recipes popped up but they all seemed to be pretty much the same.

They all used the same 5 ingredients; flour, baking powder, eggs, butter and a can of sweetened condensed milk. I thought it was odd that there was no vanilla extract in the recipe but I went ahead and made it as it was written.

The cake turned out just fine but I thought it could be a little lighter in texture and a little less dark on the outside. I also missed the addition of vanilla extract.

I always say vanilla extract is to baking  what salt is to cooking. It’s very much missed when not present.

6 common ingredients are all that’s needed.

The next attempt included the vanilla and bumped up the baking powder as well as increasing the butter just a little. I also reduced the oven temperature a little.

This time I took the cake out too early and there was a little uncooked portion at the centre top of the cake. Back to the drawing board!

Just add ingredients and mix

Third time’s the charm? Nope.

The third attempt seemed to be on track, but when I tested it it needed a few more minutes in the oven. I set the timer for 5 more minutes and went back to my desk upstairs.

The trouble there was that I was alone in the house and forgot the timer! I normally use 2 timers, one on the stove and one on my phone, just to be safe. However I forgot the phone timer and did not hear the kitchen timer at all from upstairs.

Condensed milk cake ready for the oven.

Enter my son, Noah, who, when returning home shouted up the stairs, “There’s a timer going off in the kitchen!!” I will spare you the content of my colourful exclamations of frustration as I descended the stairs!

It turns out the timer had been going off for 20 minutes, meaning I actually over baked the cake, almost to the point of burning it. Yes, even experienced bakers like me can have the occasional disaster.

Undeterred, I immediately set out to try it again and, well, apparently the 4th time is now the charm. This time I got it just right.

Condensed milk cake just out of the oven.

A very versatile condensed milk cake.

As soon as I stuck my fork into it, I immediately saw the possibilities for this recipe. we served it with berries and whipped cream for a delicious dessert at short notice.

In fact, the cake is perfect just on its own as a snack cake. The firm texture means that pieces can be handheld and eaten on their own. Great for adding to packed lunches or even picnic baskets!

I also immediately thought that it would be a good base for strawberry shortcake or any fruit shortcake really. Cut it in 2 layers and add your favourite jam in the middle for an outstanding Victoria Sandwich Cake too.

Baked to perfection.

The firm springy texture seems ideal too for all sorts of trifles. (See short video in the recipe below.) The cake seems just made for absorbing fruit juices, syrups, or sherry.

I can’t wait to try that. I’ve never met a trifle I didn’t love!

This really is a must-try recipe. It’s so quick, easy, versatile and delicious, you’re sure to find yourself coming back to it again and again.

Love homemade cakes from scratch?

We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Like this Condensed Milk Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Visit my for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.

Condensed Milk Cake. If pound cake and sponge cake had a baby, this would be it! Only 6 ingredients! Soft, yet firm with a springy texture and a beautifully rich vanilla flavour. Perfect as a snack cake or as the base for strawberry shortcake, Victoria sponge cake and especially trifles.

  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/3 cup butter (Melted but not hot; warm is ok.)
  • 4 eggs
  • 1 can sweetened condensed milk
  • 2 tsp vanilla extract


  • Preheat oven to 325 degrees F.
  • Grease an 8 inch cake pan and line the bottom with a circle of parchment paper. (A 9 inch pan will work but the cake will not be as high and the baking time could be 35-40 minutes. Let the toothpick test be your guide.)
  • Add the flour and baking powder to a bowl and mix together well.
  • Add all of the remaining ingredients and mix for just a couple of minutes until smooth.
  • Pour the batter into the prepared pan.
  • Bake for 40-45 minutes or until the centre springs back when touched and a wooden toothpick inserted in the centre comes out clean. This recipe took the full 45 minutes in my oven but test it at 40 minutes.
  • Turn out onto a wire cooling rack to cool completely.
  • Dust the surface with a little icing sugar before serving.
  • Delicious with fresh berries and cream.


1Amount Per Serving 11g 6g 0g 4g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


These cookies can be placed in an airtight container and left on the kitchen counter for two days.

Refrigerate: Place the cookies in an airtight container and place them in the fridge for a week.

Freeze: It is best to freeze these cookies if you have made batches. It’s best to place them in a Ziplock bag and freeze them for up to a month.

Thawing: Place the cookies on the kitchen counter for a few minutes or pop them in the microwave for a few seconds.

  • sweetened condensed milk
  • semi sweet chocolate chips
  • Whisk or sift flour with baking powder and salt. Keep it aside.
  • Melt the butter and then refrigerate for an hour before using it in the recipe.
  • In a different bowl, beat the butter and sugar until lighter in color.
  • Add the condensed milk and beat until well combined.
  • Add the flour mixture and mix slowly until it’s combined. Add the chocolate chips and mix gently.
  • Cover the cookie dough and refrigerate for 20 minutes.
  • Preheat oven to 180C/350F and line your baking tray with parchment paper.
  • Take a tablespoon from the dough, roll into a ball, place on the parchment paper and flatten with your fingers or with the bottom of a glass.
  • Bake for 8 – 10 minutes. 12 minutes of baking will result in a more crunchy cookie if that what you want to go for.
  • Take out the cookies from the oven but leave them on the baking sheet for 4 minutes and then place them on a cooling rack.
  • If you are using salted butter, omit the salt from the recipe.
  • Use dark chocolate chips or even white chocolate chips if you wish.
  • You can refrigerate the cookie dough overnight and bake it the next day.
  • If you want less chewy cookies, use butter at room temperature and not melted.

More Recipes With Condensed Milk

If you loved this easy flan recipe with condensed milk, don’t miss these other delicious dessert recipes with condensed milk!

  • Lemon Mousse: This lemon mousse with condensed milk is a fresh and creamy dessert perfect for the summer season!
  • Chocolate Truffles: These sweet balls made of dark chocolate and condensed milk are the perfect finishing touch to any special meal.
  • Philadelphia Cheesecake: This Philadelphia no bake cheesecake is definitely one of my favorites! It is super creamy and very easy to make.
  • Lemon Meringue Pie: When life gives you lemons, make a lemon meringue pie! Its creaminess, crunchy base and lemon flavor makes this pie recipe irresistible.

I also invite you to try our traditional Spanish flan recipe.


– Use butterscotch chips instead of chocolate chips.

– Add toasted chopped nuts.

– Add almond extract or mint extract to the dough.

– Serve these cookies with ice cream.

How to Make Flan with Condensed Milk

1. Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

3. In a saucepan, add 125 grams of sugar and a teaspoon of water over high heat. Do not stir the sugar neither with wooden spoons nor metal spoons; just gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in a large mold, or flanera. Set aside.

Flan Custard

4. In a large mixing bowl, pour 370 grams (one container/can) of sweetened condensed milk. Use the same empty can as a measure, fill it up with whole milk and pour into the same bowl. Stir with a spatula until mixture is combined.

5. Separate 4 egg yolks from 4 egg whites.

6. In a separate bowl, add 4 egg yolks and whisk with a fork.

7. Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until combined. Set aside.

8. Beat the egg whites until stiff with a hand held mixer on high speed.

9. When the egg whites are stiff, fold into the yolk mixture. How? With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements ( a bottom-to-top and top-to-bottom motion ) until well combined.

10. Pour the mixture into the previously caramelized flan mold (flanera). Tip: pass the mixture through a strainer while pouring it into the flanera to get rid of lumps and bubbles.


11. Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven. Close the oven door and bake for 50 minutes. Make sure it is done by pricking a needle. If it comes out stained, leave it a few more minutes. If it comes out clean, it is ready. Tip: Another way to make the bain-marie is, just before baking, to fill the dish with boiling water until it reaches halfway up the flan mold.

Chilling Time

12. Allow it to cool for about ten minutes to room temperature before putting it in the refrigerator. The chilling time is 3 hours.

How Long Does Flan Last?

Store your leftover flan in an airtight container in the refrigerator for up to three days. You can freeze homemade flan for up to two months.


Sift the flour with salt and baking powder, and keep aside.

Melt the butter and then refrigerate it for an hour. Place it in a large mixing bowl, add the sugar and beat for three minutes, then add the condensed milk and beat the mixture for a minute.

Add the flour and mix for a few seconds until combined. Add the chocolate chips and fold the dough gently, don’t forget to scrape the sides of the bowl.

Cover the dough and refrigerate for 20 minutes.

Take a tablespoon from the dough or roll a cookie scoop into a ball. Place it on a baking sheet lined with parchment paper. Gently press down the balls with the bottom of a glass.

Bake the cookies in an oven for 18 minutes until the edges are light brown. Leave the cookies on the baking sheet for 4 minutes before placing them on a cooling wire rack.

Flan Ingredients

This flan with condensed milk recipe requires only four simple ingredients. Look at the printable recipe card below for exact amounts.

  • Sweetened condensed milk: In Spain, a small container/can of condensed milk weighs 370 grams, so we use that amount in this recipe. If your favorite brand does not have these measurements, for example, it is a 300-gram container, you can buy two to get 370 grams, or you can remove one egg from your recipe and use the 300-gram container/can as a measure.
  • Milk: I use fresh whole milk at room temperature to make a rich and creamy flan custard.
  • Sugar: I use granulated sugar to make the caramel sauce; you won’t need to add it to the custard because it’s already in the sweetened condensed milk.


How long can I keep the leftover condensed milk?

Condensed milk can stay in the fridge for up to two weeks.

How do these condensed milk cookies taste?

They taste just like regular chocolate chip cookies.

Can I skip the chocolate chips and add sprinkles?

Yes. This recipe is so flexible and forgiving you can make many variations.


The main ingredients are so simple, and these cookies come together in no time, so let’s look.

All-purpose flour: I always use all-purpose flour in my baking, and it goes well with making these cookies, but you can go for cake flour too.

Condensed milk: Use the plain one, not the one with flavor.

Butter: Go for unsalted butter of good quality, and we will cream it with sugar.

Chocolate chips: I love using semi-sweet chocolate chips, but you can choose dark chocolate chips.

What Is Flan?

“Flan” can refer to a couple different things depending on where you live. In this case, it’s a baked custard dessert topped with caramel. The Spanish dessert is similar to the French crème caramel.

You will love this recipe for flan with condensed milk! You only need four ingredients: condensed milk, whole milk, eggs and sugar.

  • Preheat the oven to 356°F ( 180°C ).
  • Fill a large baking dish halfway with water and allow the water to heat up.
  • In a bowl, pour condensed milk. Use the same empty can as a measure and add 1 container of whole milk into the same bowl. Stir with a spatula until mixture is combined.
  • Separate 4 egg yolks from 4 egg whites.
  • In a separate bowl, add 4 egg yolks and whisk with a fork.
  • Add the egg yolks into the milk mixture and stir well with the spatula, or a whisk, until everything is well integrated. Set aside.
  • Beat the egg whites until stiff with a hand held mixer on high speed.
  • When the egg whites are stiff, fold into the yolk mixture. With the help of a spatula, gradually add the whites into the yolks and gently mix with folding movements until well combined.
  • Pour the mixture into the previously caramelized flanera.
  • Cover the flan mold with the lid and place it into the bain-marie you have already prepared in the oven.
  • Bake for 50 minutes.
  • If the needle comes out stained, leave it a few more minutes. If it comes out clean, it is ready.


– If you want the cookies to be less chewy, do not melt the butter, but use soft, at room temperature butter.

– Always preheat the oven for the cookies to bake evenly. Baking these cookies is not a hot oven that makes them spread.

– Instead of sugar, you can add honey. Keep the measurement the same as the sugar.

– Use dark chocolate chips or white chocolate chips.

– It is important to place the cookie dough in the fridge for 20 minutes.

– There is no vanilla extract in this recipe; you don’t need it but if you are used to the smell of vanilla in your cookie recipe, add one teaspoon.

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

These are the five ingredients you’ll need to make this top-rated flan recipe:

· Sugar: A cup of white sugar is melted on the stove until it’s liquified and golden.· Eggs: You’ll need three whole eggs.· Sweetened condensed milk: Because all the most delicious recipes call for a can of sweetened condensed milk.· Evaporated milk: A can of evaporated milk gives the flan a richer flavor than regular milk.· Vanilla: A tablespoon of vanilla extract enhances the overall flavor of the Spanish flan.

How to Make Flan At Home

Here’s a very brief overview of what you can expect when you make homemade flan:

1. Melt the sugar on the stove, then pour it into a round baking dish.2. Beat the eggs in a large bowl, then stir in the remaining ingredients.3. Pour the egg mixture into the baking dish. Cover with foil4. Bake for an hour in the preheated oven.

Flan is a popular Spanish dessert that is made with eggs, sugar, and milk. There are also delicious flan variations, such as those made with coffee, cream cheese, vanilla extract, or this one with condensed milk. Traditionally, this custard dessert is topped with caramel and baked in a water bath.

According to his little sister, one of the happiest memories of her childhood was when Victor made this flan for dessert: “His flans used to come out delicious, I still remember how smooth was the texture”.

Allrecipes Community Tips and Praise

“Best recipe,” according to artsychicany. “Simple and the traditional way of making flan. Tip: Keep your baking dish warm/hot in the oven while you make the flan, so that when you pour your caramel (melted sugar) into it, the caramel doesn’t harden as quickly.”

“I made this flan lactose-free by using coconut evaporated milk and coconut sweetened condensed milk and it tasted heavenly,” says LUCKERAMA.

“It was delicious,” raves Debbie Wassel. “So creamy! I let it sit in the fridge overnight before turning on the serving plate. Will definitely make this again.”

Editorial contributions by Corey Williams

Leave a Reply

Your email address will not be published. Required fields are marked *