Creamy Caramel Flan

"A very popular dish in the Southwest. This is a quick to fix flan that can be prepared in the morning for a great treat after a hearty Tex-Mex dinner."
photo by Marcasite Queen photo by Marcasite Queen
photo by Marcasite Queen
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Preheat oven to 350°F.
  • In iron skillet, over medium heat, cook and Stir the sugar until it is melted and caramel color.
  • Divide the sugar into 8 ungreased 6-oz custard cups.
  • Tilt to coat the bottom of the cups.
  • With a wire whisk, beat eggs in large bowl; stir in the water, milk, vanilla and salt.
  • Pour the egg mixture into custard cups.
  • Place the filled cups in a large shallow pan filled with 1 inch of hot water.
  • Bake for 30 to 35 minutes or until knife inserted near centers comes out clean.
  • Cool and chill at least 2 hours before serving.

Questions & Replies

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  1. Very good and easy to make for this novice cook! MAde for ZWT8.
  2. Delicious. very easy and quick to make, but it took much longer than 35 minutes to cook. turned out delicious and i will definitely make it again.
  3. Absolutely wonderful! I tried to make them the other day, but couldn't get the sugar to melt. Tried for 20 minutes. Then last night used a different pan and it was done in 5. Very easy after that, but you have to swirl the sugar quickly in the ramekins! Texture was smooth, taste was great - will definitely be making often. Thanks Paula!! Made for Aus NZ Swap 37
  4. I made this recipe last night & had a couple of problems. Firstly I assume that '3/4 granulated sugar' meant 3/4 of a US cup. Secondly, I don't understand how it's a 'flan' without any sort of biscuit base. I found that the caramel stuck to the custard cups like superglue. Next time I would put a biscuit base in the cups first, so that the sugar wasn't sitting directly on the ceramic. A nice custard, and the caramel gave it a lovely flavour, but this recipe needs a bit of tinkering!
  5. Very good flan. I cooked mine in a large dish instead of individual ramekins and had to cook it for an hour - probably because it was fairly deep. I used a food processor for the custard - just dumped the ingredients in and turned it on, then poured on top of the caramel. This came together very quickly and easily - thanks for the great recipe!


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