Ninfa's Flan

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

This is my family's favorite flan. The recipe is from Ninfa's restaurant.

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Ingredients

Nutrition

Directions

  1. Choose a baking pan that will withstand the heat of the caramelized sugar---this is your flan pan.
  2. Caramelize sugar* in a heavy skillet; pour into flan pan.
  3. Whip remaining ingredients in food processor and then pour onto the caramelized sugar.
  4. Place flan pan into a larger pan with 1" of hot water and bake at 350°F for 1 hour.
  5. Chill.
  6. *To caramelize sugar: Place sugar only into a heavy pot or skillet over high heat, stirring constantly, until the sugar melts and starts to turn amber in color.
  7. This syrup is VERY hot and must be handled quickly and safely.
Most Helpful

5 5

Yum Yum Yummmy! I have made this twice and taken it to work. Everyone just adored it!!!! Here are a couple tips I've found when prparing this recipe. I don't have a food processor so I used my blender and it worked just as well. Cool carmelized sugar before adding egg mixture. I used 9" cake pan and placed it on a cookie sheet. Place the pan on the cookie sheet before you pour in egg mixture. Then place the 2 pans in the oven. Once pans in the oven add the water to the cookie sheet. This helps prevents possible water spills during transport. To check for doneness place a knife in the flan and if it comes out fairly clean it is done.

5 5

I'm not a flan eater, but my husband, who has always enjoyed flan, says this is the best flan he has ever had. The recipe was easy to follow, and I made it exactly as directed. I had no idea how to clean the caramelized sugar from my skillet, as it seemed permanently fused on, but I found that boiling some water in the skillet causes the sugar to easily dissolve.

5 5

I no longer need to drive across town to find my favorite flan because this is better than any I have tasted anywhere! Who would guess that a dessert this wonderful could be so easy to prepare. The only thing that is a little tricky in caramelizing the sugar. Don't let it get away from you or it will get hard. That is the only thing that requires attention and a little experimentation to get it right.