Easy Caramel Flan (Creme Caramel)

"This is so good and so easy. I found this recipe after my husband started getting nostalgic about his years spent in Northern Spain. He absolutely loves it when I make it and thinks it's very close to what he would get in Spain. It comes together quick since you barely need to measure anything."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by C. Taylor photo by C. Taylor
photo by limeandspoontt photo by limeandspoontt
photo by misssanchez1029 photo by misssanchez1029
Ready In:




  • Preheat oven to 325.
  • Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
  • In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
  • Pour mixture into pie plate.
  • Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
  • Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
  • Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

Questions & Replies

  1. What kind of pan am I supposed to use? I know it has to be round but how big?
  2. Hi, I’m a terrible cook, and please don’t laugh too hard if I ask a silly question. Q1: Can I use a glass pie dish (for fruit pies) to bake the flan? Q2: How much water maximum can I add to the sugar when stirring? When should I add the sugar? Just thought by adding a little water, I’d have a smaller chance of burning the sugar! Thank you ??.
  3. Just wondering what size pie plate used? Can you bake it in a 11x7 or 13x9 baking dish? I am thinking of making this for a small group. Thanks!
  4. My husband signed me up to make this dish which I am ok with. However, I have never made a day before. Will it still be good the next day or best served same day. Thank you!!!


  1. I am an 11 year old kid that tried the recipe...I would have given you a FIVE...EXCEPT for the fact that you did not include clear units visible beside the oven temperature. I almost burnt it because I used celcius. Even though it mentioned VERY briefly that they were in US units, I think it would be better if you made more clear. Thanks, A. Nonny Mouse (I can't type my name for safety reasons)
  2. The consistency of this was *perfect* on the first try - neither watery nor rubbery. I cooked for full 55 min. I'm going to make a second one adding a little cinnamon & salt...
  3. This is a fabulous recipe. One note, though. The recipe SHOULD say one can SWEETENED condensed milk. Evaporated and condensed are the same thing. It's the word "sweetened" that is critical. A novice cook might not know the difference and would end up with a flan with no sweetening. Might be a good base for another dish, but not for dessert, even with the caramel.
  4. PERFECTION! I feel for nmiars who last reviewed, on the carmelizing part. It requires full attention and constant stirring to achieve success. If you can get that done, the rest is easy! Rich and delicious, a great way to end this Cinco de Mayo. Next time I will try the "lite" milks and see how it compares.
  5. Great recipe, easy to follow and turned out amazing!!!


  1. I used individual glass jars that "Oui" brand yogurt comes in.


I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait! <img src="http://www.recipezaar.com/members/home/454328/zaar%20photo.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Amelia (2 y.o. here) enjoying a cider donut after apple picking. <img src="http://www.recipezaar.com/members/home/454328/zaar%202.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Maeve (4 y. o. here) I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous. Feel free to zmail me! Please click below to help feed animals at local shelters. It's free! It also links to other great sites where you can help with just a click. Update: Just got a new camera, so hopefully my pictures will improve drastically. I had been using the camera on my cell. Needless to say the pics weren't great. I'll try retaking any that I've already posted. http://www.theanimalrescuesite.com/cgi-bin/WebObjects/CTDSites.woa
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