Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

It is a normal flan that is easy to make.

Ingredients Nutrition


  1. In a saucepan over meadium heat place the sugar and stir ocasionally during 8 minute or until caramel is a golden brown.
  2. Then immediately pour caramel into a 9-inch round cake pan and even out the caramel quickly before it hardens. Set it asaide.
  3. Preheat oven at 325 degrees.
  4. In a bowl mix the sweetened codensed milk, the evaporated milk, the vanilla, and the eggs.
  5. Place the mix in the cake pan and then in the oven and cook for abot 40-50 minutes or until inserted toothpick comes out clean.
  6. Refrigerate for 24 hours.
  7. Serve and enjoy:).


Most Helpful

This recipe turned out just like the flan we used to buy at a Mexican supermarket. I like that it has fewer eggs than other flan recipes because I don't like eggy-tasting desserts. Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well. The only thing I did differently was add a little water before carmelizing the sugar (it evaporates out anyway). I might try putting it in a water bath next time to give it a smoother texture.

Stovepipe October 26, 2010

I made this Flan for our Spanish language class today. It was an instant hit. Very fast and easy to make. I let it cool in the fridge 5 hours and it set nicely. This recipe doesn't mention if, but I believe the Flan needs to be flipped over to serve properly. Run a warm knife blade around the sides to loosen it from the pan and then set the pan in warm to hot water for about 5 mins to loosen the caramel on the bottom. Place a large plate over the Flan and invert. The Flan should drop out nicely with the caramel on top. This makes for a beautiful presentation. Our Spanish teacher is from Mexico and stated that this Flan "is the real thing." I am going to make another tomorrow for my Son's Christmas dinner. Great recipe and definatly a keeper. Tnx.

nosmoe December 21, 2009

This tasted very good, but the recipe was not clear. Doesn't say when to take it out of pan. Also, when I tried the sugar to caramelize the way it says in the recipe, I had to do it three times--I finally was able to make it work, but I had to add a bit of water to the pan. The other way it just went immediately solid!

Lizzie Rodriquez January 13, 2012

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