Caramel Flan Recipe

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Serve this custard-like dessert recipe as a light alternative to conclude a heavy meal. The sweet caramel topping is a tasty complement to the smooth richness of the vanilla custard base.
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  • 1 cup white sugar
  • 1/4 cup water
  • 3 large eggs
  • 1/2 cup sugar
  • 2 cups milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground cinnamon
Container:6 flan baking dishes (8 ounce baking dishes will make a thinner flan while 6 ounce baking dishes will add depth. 9x13-inch pan for hot water bath)
20 mins
45 mins
1 hr
  • Preheat oven to 325ºF.
  • In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
  • Continue cooking and stirring until mixture turns a light golden brown.
  • Immediately pour mixture into flan dishes, dividing mixture evenly.
  • Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
  • In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
  • Pour hot milk mixture gradually into egg mixture. Continue to whisk.
  • Add cinnamon, whisk to mix.
  • Divide mixture evenly between the baking dishes.
  • Place the filled baking dishes into the 9x13-inch pan.
  • Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
  • Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
  • Remove flan baking dishes from hot water bath and cool on a wire rack.
  • When cooled, chill for 2 hours before serving.
  • To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.

    Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish.
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