Flan is an egg-milk custard. There are many variations all over the world. But they are all basically the same. 



1 cup sugar
1/4 cup sugar

Boil without stirring until caramel color. Coat the bottom and sides of 6-8 qt. casserole with the caramel.


1 can condensed milk
1 can evaporated milk
6 oz whole milk
5 eggs (beaten to mix)

Mix milks together in a pot and heat to a boil. Add a little bit of the mixture to the eggs then add all the eggs to the milk. Pour mixture into the coated casserole. Place casserole in the center of a larger casserole or pyrex with water. Water level should come up to about half of the flan casserole.

Bake in a 400• Oven until water boils. Then lower heat to 350 and bake for an hour.


Flan is a dessert that is enjoyed in all Latin American countries. It is a custard made with eggs, milk and sugar, and cooked in a circular mold placed in a double boiler. It is becoming mainstream and available, ready to eat, in the refrigerated section of your supermarket. Never as good as homemade though.The most difficult part of making flan is preparing the caramel.


1/3 cup sugar
2/3 cup water


6 eggs
6 tablespoons sugar
2 cup whole milk
1 teaspoon vanilla
1 circular mold
1 pan into which the mold fits as a double boiler

Place the mold into the pan that you will use as a double boiler. Fill the pan with water until the level gets to an inch from the top of the mold. Take the mold out and put the pan into an oven at 350°F.Make the caramel by placing the sugar and water into a pan on medium heat. Without stirring, the sugar will begin to melt and become caramel. Pay attention so that it does not burn. When it is a dark amber color, quickly but VERY carefully, pour it into the mold and turn it to coat the bottom and sides. Allow it to cool.Beat the eggs and the sugar. Add the milk and vanilla and mix everything well. Pour the mix into the mold with caramel.

Carefully place the mold into the double boiler. Cook for one and a half hours. When it is done, take it out of the oven and allow it to cool for an hour. Then put it into the refrigerator. To serve it, run a knife along the inner edge of the mold. Cover with a deep, rimmed plate and quickly invert.



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