Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I love flan and this recipe looks super easy. From Everyday with Rachel Ray.

Ingredients Nutrition

Directions

  1. In a large saucepan, combine the milk, 1 cup sugar, the salt and lime zest and bring to a boil.
  2. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
  3. Strain and let cool.
  4. Preheat the oven to 350°.
  5. In a medium skillet, melt the remaining 1 cup sugar over medium heat.
  6. Cook until light golden, about 5 minutes.
  7. Pour the caramel into a 9-by-3-inch round cake pan and swirl it around the bottom to coat.
  8. In a medium bowl, beat the eggs until just combined, then stir in the cooled milk mixture; strain.
  9. Pour the custard over the caramel and set the pan in a large roasting pan.
  10. Add 1 inch hot water to the roasting pan and bake the custard until set, about 11/4 hours.
  11. Remove the custard from the roasting pan and let cool completely on a wire rack; cover and refrigerate until chilled, 6 hours or overnight.
  12. To serve, run a knife around the edge of the pan and invert onto a serving plate.

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