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Caramel Flan

 Caramel Flan
Sometimes I like to top this Mexican dessert with whipped cream and toasted slivered almonds. —Anelle Mack, Midland, Texas
8-10 ServingsPrep: 20 min. + standing Bake: 55 min. + chilling


  • 1/2 cup sugar
  • 1-2/3 cups sweetened condensed milk
  • 1 cup milk
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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

2 of 2

Caramel Flan (continued)

Directions (continued)

  • rimmed serving platter. Cut into wedges or spoon onto dessert
  • plates; spoon sauce over each serving. Yield: 8-10 servings.
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.