Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Prepare an ice bath and set aside.
  3. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
  4. Bring a large pot of water to boil; keep hot until ready to use.
  5. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
  6. Swirl pan occasionally, DO NOT STIR.
  7. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
  8. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
  9. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
  10. Dry bottom of pan.
  11. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
  12. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
  13. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
  14. Slowly add hot milk whisking constantly.
  15. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
  16. Stir in Vanilla, and pour custard into ramekins or cake pan.
  17. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
  18. Bake until center is set when gently touched with finger, 30 to 35 minutes.
  19. Remove from oven transfer to a wire rack to cool completely.
  20. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
  21. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
  22. Serve.


Most Helpful

This turned out incredible!! I'm Puerto Rican and this reminded me very much of the flan my grandmother used to make. I did substitute 1 cup of heavy whipping cream for one of the cups of milk. Also, to avoid having the caramel sauce (sugar dissolved in water) from hardening too quickly, add a drop of lemon juice while heating to help slow crystallization. Thanks Barb!

KristinaMarina December 04, 2007

This was soooo good! Turned out better than some of the pics posted! I baked it in a pyrex pie plate w/ the dish towel. It took almost an hour to cook. I was kind of worried bc of how hard the caramel was, but it turned out perfect!

dhikirah786 August 13, 2010

We call flan cream caramel, that said....this was the best cream caramel I have ever made or eaten. Belive me I have made and eaten more then my fair share so I am a some what expert. I made two little changes Instead of 3 cups of milk I only used 2 and replaced the last cup with with cup of whipping cream , the other thing was I broke up a rolled cinnamon stick into the milk mixture. It sat in a closed pot for 2 days in the fridge, only because I just could not find the time to complete it, but it realy flavoured the milk beautifuly. The end result was very creamy and with a hint of cinnamon. I would be using this recipe often and passing it out. Thank you sharing :)

lemoncurd May 25, 2006

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