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Easy Flan Recipe

User Rating 4.5 Star Rating (48 Reviews)


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Flan is a traditional Mexican dessert and there are many versions. This Flan recipe is prized for it's simplicity. If you've never made flan before, now is the time to try this recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes


  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 14oz can sweetened condensed milk
  • 2 13 oz cans evaporated milk
  • 1 teaspoon vanilla


Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Love it but have a question....., Member PHLewis

I made this yesterday and it turned out wonderfully well. However, I thought we would NEVER get the caramel out of the bottom of the little dishes! We heated water, we set them in boiling water on the stove ~ we finally microwaved them with a little bit of water in them. Next time I will take the suggestion of those who used caramel topping! QUESTION: The small portions (individual cups) were very tasty but seemed to have little air pockets in them. I expected it to be as creamy and smooth as ""congealed"" pudding. However, I had so much left over, I simply put left over in pie plate, cooked it and it was DELICIOUS ~ pie w/out a crust. Why would the smaller portions be less creamy and smooth? Cook too long?

36 out of 40 people found this helpful.

See all 48 reviews

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How to Make an Easy Flan
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