Easy Caramel Flan (Creme Caramel)

Total Time
Prep 10 mins
Cook 45 mins

This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything.


  1. Preheat oven to 325.
  2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
  3. In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
  4. Pour mixture into pie plate.
  5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
  6. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
  7. Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.
Most Helpful

PERFECTION! I feel for nmiars who last reviewed, on the carmelizing part. It requires full attention and constant stirring to achieve success. If you can get that done, the rest is easy! Rich and delicious, a great way to end this Cinco de Mayo. Next time I will try the "lite" milks and see how it compares.

fitnfamished May 05, 2013

This is a fabulous recipe. One note, though. The recipe SHOULD say one can SWEETENED condensed milk. Evaporated and condensed are the same thing. It's the word "sweetened" that is critical. A novice cook might not know the difference and would end up with a flan with no sweetening. Might be a good base for another dish, but not for dessert, even with the caramel.

mscaylor October 11, 2015

The consistency of this was *perfect* on the first try - neither watery nor rubbery. I cooked for full 55 min. I'm going to make a second one adding a little cinnamon & salt...

E An L. October 04, 2015