Caramel Flan

The history of Flan dates back all the way to the Ancient Romans. In Spain, it became a sweet custard generally made with caramelized sugar. Various flavors can be added in addition to or instead of the usual vanilla. 

Caramel Flan

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Serves 6


1 cup sugar ( caramel topping)

1/2 cup sugar
6 eggs (room temperature)
2 cans (12 oz.) evaporated milk
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
 6 Ramekins or custard dishes


Preheat oven 325°

In a heavy saucepan, cook and stir 1 cup of sugar over medium-low heat, as you heat the sugar, the edges and bottom will melt first and start browning. Constantly stir the sugar while it heats until it browns and turns into a dark brown liquid.

Browning sugar

Place 2 tablespoons into each custard dish, tilting each to cover the bottom.

Blend eggs with electric mixer or whisk, add all milk to egg mixture, mix.

Mix in remaining 1/2 cup of sugar to the mixture slowly, then add vanilla. Blend until smooth after each ingredient is added.

Pour evenly into ramekins or custard dishes lined with caramel sauce.

Pour hot water into the baking pan around the custard dishes to a depth of about 1 1/2 inches. 

Water bath

Bake Flan for 35 - 45 minutes in a water bath, or until an inserted knife comes out clean, it's ready.

Remove the baking pan carefully from the oven, and remove custard dishes to cool down to room temperature.

To unmold, run a knife around edges and invert onto a dessert dish. Enjoy!