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How To Make Flan

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  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 10
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by Jeannette Quiñones Cantore
Updated May 31, 2024
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Ingredients

Caramel

  • 3/4 cup sugar
  • 1/4 cup water

Custard

  • 5 eggs
  • 1 can (12oz) evaporated milk
  • 1 can (14oz) sweetened condensed milk
  • 1 tablespoon vanilla
  • 1/2 cup sugar

Directions

  •  
    1
    Heat oven to 350°F.
  •  
    2
    Place 3/4 cup sugar and 1/4 cup water in a medium saucepan over medium-high heat. Swirl the pan every few minutes, but do not stir. Heat until sugar melts evenly. Cook the caramel until it turns golden-brown. The caramel will continue to cook even when taken off the heat so be sure to remove from heat before it reaches the desired color.
  •  
    3
    Pour caramel into a 8-inch round non-stick cake pan. Carefully spread caramel inside the baking pan until it covers the sides. Let cool.
  •  
    4
    Place eggs in blender container. Cover and blend for a few seconds. Add the evaporated milk and blend. Add the condensed milk and blend. Add the vanilla and 1/2 cup sugar and continue to blend until thoroughly mixed and sugar is dissolved, about 1 to 2 minutes.
  •  
    5
    Strain egg mixture through a fine mesh strainer. Pour strained mixture into the cake pan over the caramel. Cover the cake pan with foil.
  •  
    6
    Place the covered cake pan in a large roasting pan. Set the roasting pan in your oven. Pour hot water into the roasting pan about halfway up the sides of the cake pan. Bake 45 minutes or until a skewer or knife inserted halfway between center and edge comes out clean. The flan should be set but still have some jiggle to it.
  •  
    7
    Carefully remove roasting pan from the oven. Remove cake pan from the water bath and place on a wire rack. Cool completely.
  •  
    8
    Run a small metal spatula or knife around the edge of the cooled flan to loosen it from the pan. Place rimmed serving plate upside down over pan. Flip over and tap gently until you feel the flan release. Reserve extra caramel left in the pan for serving. Refrigerate until ready to serve. To serve, drizzle with reserved caramel. Store in the refrigerator.

Nutrition Information

No nutrition information available for this recipe
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