Easy Flan
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
18-24
ingredients
- 1 cup sugar, caramelized
- 6 -10 eggs, well beaten
- 2 (14 ounce) cans sweetened condensed milk
- 2 (12 ounce) cans evaporated milk
- 1 teaspoon vanilla
- 1 dash cinnamon
directions
- Coat tube pan with caramelized sugar.
- Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
- Mix other ingredient in order, stir well and pour in mold.
- Place mold in pan with 2" hot water in preheated oven.
- Bake at 350°F for 1 hour or until firm.
- Let cool, then invert and unmold.
- Decorate with fresh berries or edible flowers, if desired.
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Reviews
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This is a great recipe, and it's great that it's based around whole cans of milk, instead of leaving you with partials. I make mine with 7 eggs, and I go a bit heavier on the vanilla and cinnamon. A tip! Don't try to flip your flan onto a plate. Instead, put your plate upside down on your baking vessel and flip both together, give the vessel a jiggle, and it should pop out exactly where you want it.
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I LOVE flan, and am quite picky about it. I also grew up eating egg custard (w/ & w/o rice and nutmeg).<br/>This is a terrific recipe! My family (extended) love it, and it is super easy to adjust to personal tastes. I have tried quite a few flan recipes, but almost gave up trying to find that perfect one... this recipe does it all!<br/>I love that the recipe is super easy. I always have eggs in the house, so as long as I keep two cans each of condensed and evaporated milk in my pantry, I will always have a stand-by dessert for the unexpected. Not only is it convenient, but flexible, inexpensive, fool-proof, and delicious. It doesn't leave me with half a dozen egg-whites leftover to figure out what to do with, but is still super smooth and rich.<br/>The Easy Flan recipe is way better than ones that use milk and sugar instead of condensed milk alone as the sweetener.<br/>I've already made this recipe 5 times in two months!<br/><br/>Here are the variations I have tried:<br/>w/ no additions<br/>more cinnamon<br/>nutmeg/mace, mixed-in & on top<br/>substitute one can coconut milk for one can evaporated milk<br/>as few as 8 eggs, up to 12 eggs<br/>w/ & w/o caramel<br/><br/>It's delicious EVERY time. Try it, you won't regret it!<br/>I'm going to go make some more right now...
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This recipe is really good, but I believe I improved it a bit. The cinnamon really adds to the flavor, but I don't think they added enough. I put in about 1/2 a teaspoon. Also for the variation in eggs I put in the minumum of 6. I think it makes a creamier texture. The more eggs you put in I think it would make a more egg like texture. Also I baked it in individual silicon cupcake pans and baked it for 45 mins to 1 hr. Then I just ran a knife along the edge where the pan and flan meet and flipped it. you may need to put a little bit of force on flipping it down to help get it out. Then take a spoon and scrape some of the liquified caramel on top or around the flan. Makes a nice presentation. With the improvements I would give this recipe 5 stars.
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The preparation to make this was super easy (except the whole caramelizing sugar part). Never having made flan before, OR caramelized sugar... I was a little confused, but figured it out adequately. But it was super easy to just dump the ingredients in a bowl.. mix together and pour in a dish... then bake for an hour... can't beat that. We didn't have a tube pan, so we used just a regular baking dish. Getting the dish in another dish of water was a challenge.... and then subsequently flipping the flan out of the dish once it was done baking was another challenge... with 5-6 people in the kitchen trying to figure out how to do it... While the flan basically split in half during the flip-over... so it wasn't the most beautiful presentation... the taste was AMAZING. Everyone loved it -- and despite some of the gaffs... It was worth making... and I would definitely make it again...
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Tweaks
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I LOVE flan, and am quite picky about it. I also grew up eating egg custard (w/ & w/o rice and nutmeg).<br/>This is a terrific recipe! My family (extended) love it, and it is super easy to adjust to personal tastes. I have tried quite a few flan recipes, but almost gave up trying to find that perfect one... this recipe does it all!<br/>I love that the recipe is super easy. I always have eggs in the house, so as long as I keep two cans each of condensed and evaporated milk in my pantry, I will always have a stand-by dessert for the unexpected. Not only is it convenient, but flexible, inexpensive, fool-proof, and delicious. It doesn't leave me with half a dozen egg-whites leftover to figure out what to do with, but is still super smooth and rich.<br/>The Easy Flan recipe is way better than ones that use milk and sugar instead of condensed milk alone as the sweetener.<br/>I've already made this recipe 5 times in two months!<br/><br/>Here are the variations I have tried:<br/>w/ no additions<br/>more cinnamon<br/>nutmeg/mace, mixed-in & on top<br/>substitute one can coconut milk for one can evaporated milk<br/>as few as 8 eggs, up to 12 eggs<br/>w/ & w/o caramel<br/><br/>It's delicious EVERY time. Try it, you won't regret it!<br/>I'm going to go make some more right now...