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Creamy Flan

 Creamy Flan
Flan has always been a hit with my family and friends so I downsized it to be just enough for two. It is so delicious and creamy!—Amanda Pettit, Logan, Ohio
2 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 5 tablespoons sugar, divided
  • 1 cup milk
  • 1/3 cup egg substitute
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract


  • In a small skillet over medium-low heat, cook 3 tablespoons sugar
  • until melted, about 5 minutes. Do not stir. Reduce heat to low; cook
  • for 5 minutes or until syrup is golden brown, stirring occasionally.
  • Quickly pour into two ungreased 6-ounce custard cups or ramekins,
  • tilting to coat bottom of dish. Let stand for 10 minutes.
  • In a small saucepan, heat milk until bubbles form around sides of
  • saucepan. Remove from the heat. In a small bowl, whisk egg
  • substitute and remaining sugar. Stir half of the warm milk into egg
  • mixture; return all to pan and mix well. Add vanilla. Slowly pour
  • into prepared dishes.
  • Place dishes in a baking pan. Fill pan with boiling water to a depth
  • of 3/4 in. Bake at 325° for 25-30 minutes or until center is
  • just set (mixture will jiggle). Remove to a wire rack; cool for 1
  • hour. Refrigerate for at least 1 hour.
  • Run a knife around edge and invert each dish onto a small rimmed
  • serving dish. Refrigerate leftovers. Yield: 2 servings.

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Creamy Flan (continued)

Nutritional Facts: 1 serving equals 221 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 132 mg sodium, 38 g carbohydrate, 0 fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.