A romantic twist on a timeless dessert, this heart-shaped caramel flan features a silky vanilla custard topped with a rich amber caramel and crowned with a fresh strawberry. It’s a stunning and delicious finale for any special occasion, whether you’re celebrating Valentine’s Day, an anniversary, or simply indulging in a sweet moment.

Why You’ll Love This Recipe

This dessert is not only visually beautiful but also wonderfully indulgent. The smooth, creamy custard contrasts perfectly with the bittersweet caramel sauce. The heart shape adds a personal and charming touch, making it ideal for intimate gatherings or romantic dinners. It requires just a few simple ingredients, yet delivers impressive results. With its balance of texture, flavor, and elegance, it’s a dessert that’s sure to captivate.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the caramel:

granulated sugar
water

For the custard:

whole milk
sweetened condensed milk
large eggs
vanilla extract

To serve:

fresh strawberries

directions

In a medium saucepan over medium heat, combine the sugar and water. Allow the sugar to dissolve without stirring, gently swirling the pan until it turns a deep amber color.
Immediately pour the caramel into heart-shaped molds, swirling each to coat the bottom evenly. Set aside to cool and harden.
In a mixing bowl, whisk the eggs until lightly beaten. Add the whole milk, sweetened condensed milk, and vanilla extract. Stir until smooth and fully combined, avoiding excessive whisking.
Strain the mixture through a fine mesh sieve to ensure a smooth, lump-free texture.
Carefully pour the custard into the molds over the set caramel.
Place the molds in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the molds, creating a water bath.
Bake in a preheated oven at 325°F (160°C) for 45–50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
Let the flans cool at room temperature, then refrigerate for at least 4 hours or overnight.
To serve, run a knife around the edges of each mold to loosen the flan. Invert onto serving plates, allowing the caramel to drizzle over the top. Garnish with a fresh strawberry.

Servings and timing

This recipe yields approximately 4 individual heart-shaped flans.
Preparation Time: 15 minutes
Cooking Time: 45–50 minutes
Cooling/Chilling Time: At least 4 hours
Total Time: About 5 hours

Variations

Coconut Flan: Substitute half of the whole milk with coconut milk for a tropical variation.
Chocolate Flan: Add a tablespoon of cocoa powder to the custard mix for a rich chocolate flavor.
Citrus Zest: Add orange or lemon zest to the custard mixture for a bright, aromatic note.
Coffee Infusion: Steep the milk with a tablespoon of instant coffee or a shot of espresso for a caramel macchiato-style flan.
Berry Topping: Add raspberries, blueberries, or a berry compote instead of or alongside the strawberry.

storage/reheating

Store flans covered in the refrigerator for up to 3 days. Keep them in their molds until ready to serve to preserve the shape and texture. Flan is best served chilled, so reheating is not recommended.

FAQs

Can I use a different mold shape?

Yes, you can use ramekins or other shapes if heart molds aren’t available. Just adjust the presentation accordingly.

Can I use evaporated milk instead of whole milk?

Yes, evaporated milk can be used for a slightly richer and creamier texture.

Why is my caramel too hard or bitter?

Overcooking caramel can lead to bitterness or hardening. Remove it from heat once it reaches a deep amber color and work quickly to pour it into molds.

How do I prevent bubbles in my flan?

Straining the custard mixture and not over-whisking helps prevent bubbles, resulting in a smoother texture.

What if I don’t have sweetened condensed milk?

You can substitute with a mix of sugar and cream, though it may alter the flavor and consistency slightly.

Is it necessary to use a water bath?

Yes, the water bath helps cook the flan gently and evenly, preventing it from curdling or cracking.

Can I prepare this dessert in advance?

Absolutely. Flan is ideal for preparing a day ahead, as it needs several hours to chill and set properly.

How long can I store caramel flan?

You can store it in the refrigerator for up to 3 days, but it is best within the first two for optimal texture and flavor.

What kind of sugar is best for caramel?

Standard granulated white sugar is ideal for making caramel due to its even melting and predictable results.

Can I double this recipe?

Yes, you can double the ingredients to make more servings. Be sure to use appropriately sized molds and adjust baking time as needed.

Conclusion

Heart-shaped caramel flan with strawberry is a simple yet elegant dessert that blends classic flavors with a touch of romance. Whether served for a special dinner or as a charming homemade gift, this custard treat is guaranteed to leave a lasting impression. Its smooth texture, golden caramel glaze, and beautiful presentation make it a timeless favorite worth revisiting again and again.

Heart-Shaped Caramel Flan with Strawberry

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Author: Emma Delaney
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: Latin American
Diet: Vegetarian

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Description

A romantic twist on the classic flan—this heart-shaped vanilla custard is topped with golden caramel sauce and finished with a fresh strawberry for an elegant and sweet finale.

Ingredients

Units Scale

1/2 cup granulated sugar
2 tablespoons water
1 1/2 cups whole milk
1/2 cup sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
Fresh strawberries (for serving)

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Instructions

Preheat oven to 325°F (160°C).
In a saucepan over medium heat, combine sugar and water. Swirl gently until sugar melts and turns a deep amber color.
Immediately pour caramel into heart-shaped molds, swirling to coat the bottoms evenly. Set aside to cool and harden.
In a bowl, whisk eggs, then add milk, sweetened condensed milk, and vanilla extract. Mix until smooth and combined, but do not over-whisk.
Strain mixture through a fine sieve to ensure a silky texture.
Pour the custard over the set caramel in the molds.
Place molds in a baking dish. Fill the dish with hot water halfway up the sides (water bath).
Bake for 45–50 minutes, or until the custard is just set and a knife inserted comes out clean.
Cool at room temperature, then refrigerate for at least 4 hours or overnight.
To unmold, run a knife gently around the edge and invert onto a plate. Top with a fresh strawberry and serve chilled.

Notes

Do not stir caramel once it starts boiling—just swirl the pan to prevent crystallization.
Use room temperature eggs to help the custard mix smoothly.
Make sure the water bath does not boil to avoid curdling.
Flans can be made a day ahead for convenience.

Nutrition

Serving Size: 1 flan
Calories: 280
Sugar: 32g
Sodium: 90mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 6g
Cholesterol: 125mg