Recipe by Barb G.
READY IN: 1hr 10mins




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


@Barb G.
“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.”