Caramel Flan Recipe
Caramel Flan Recipe photo by Taste of Home

Caramel Flan Recipe

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Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. —Anelle Mack, Midland, Texas
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. + chilling
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. + chilling
MAKES: 8-10 servings


  • 1/2 cup sugar
  • 1-2/3 cups sweetened condensed milk
  • 1 cup milk
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 259 calories, 8 g fat (4 g saturated fat), 148 mg cholesterol, 98 mg sodium, 39 g carbohydrate, 0 fiber, 8 g protein.


  1. In a large skillet over medium heat, cook sugar until melted, about 12 minutes. Do not stir. When sugar is melted, reduce heat to low and continue to cook, stirring occasionally, until syrup is golden brown, about 2 minutes.
  2. Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes.
  3. In a blender, combine the condensed milk, milk, eggs, yolks and vanilla. Cover and process for 15 seconds or until well blended. Slowly pour over syrup.
  4. Place the souffle dish in a larger baking pan. Add 1 in. of boiling water to baking pan. Bake 350° for 55-60 minutes or until center is just set (mixture will jiggle). Remove souffle dish from larger pan. Place on a wire rack; cool for 1 hour. Cover and refrigerate overnight.
  5. To unmold, run a knife around edge and invert flan onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.
Originally published as Caramel Flan in Taste of Home October/November 2004, p47

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Reviewed Mar. 16, 2016

"This is a basic way to make flan, but flan is NOT a Mexican dessert. How ignorant."

Reviewed Apr. 29, 2014

"BucFan It forms a syrupy like 'sauce' on top and you spoon this over each piece. Delicious!"

Reviewed Feb. 5, 2013

"As a lover or caramel flan this hits all the right notes. Yum!!"

Reviewed Feb. 13, 2011

"What sauce are you referring to that you pour over the flan? The recipe isn't clear..."

Reviewed May. 22, 2010

"Only recipe that the caramel topping came out right. Used metal skillet and cooked over med-low heat 10 min. Then over low heat stir occasionally for 2 minutes to make sure all is melted. Be watchful when turning golden. Pour in large circle in dish and immediately twirl to cover bottom and sides...perfect."

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