Caramel Flan Recipe
Caramel Flan Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. —Anelle Mack, Midland, Texas
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min. + chilling

Ingredients

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

Directions

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.
Quickly pour into an ungreased 2-qt. round souffle dish, tilting to coat the bottom; let stand for 10 minutes.
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.
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.
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

Nutritional Facts

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

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

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MY REVIEW
yourmom1234 User ID: 8807010 245507
Reviewed Mar. 16, 2016

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

MY REVIEW
jacesmom User ID: 1679068 60842
Reviewed Apr. 29, 2014

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

MY REVIEW
patrichard User ID: 820159 89584
Reviewed Feb. 5, 2013

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

MY REVIEW
bucfan57 User ID: 5636080 56281
Reviewed Feb. 13, 2011

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

MY REVIEW
ajandsue User ID: 4708256 124390
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."

MY REVIEW
mikelssword@msn.com User ID: 2350474 89583
Reviewed Oct. 24, 2009

"This is a good flan recipe. I had to melt the sugar at a lower temperature because the first time I tried it on medium heat for 12 minutes, the sugar burned. The next time I melted it on a lower heat and it did fine."

MY REVIEW
godi_47 User ID: 333495 60840
Reviewed May. 4, 2009

"will have to try this, had something like this at "Mia Mexico" in Minot, ND and it was so good."

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