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Flan is a traditional Mexican dessert with many variations. My version is sweet with a pleasant vanilla flavor and luscious caramel sauce.—Shelisa Terry, Henderson, Nevada
TOTAL TIME: Prep: 35 min. Bake: 35 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + chilling
MAKES: 6 servings


  • 1-3/4 cups sugar, divided
  • 1-1/3 cups whole milk
  • 1-1/3 cups half-and-half cream
  • 3 eggs
  • 4 egg yolks
  • Dash salt
  • 2 teaspoons vanilla extract
  • 1/2 cup pomegranate seeds


  1. Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups.
  2. In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla.
  3. Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  4. To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds. Yield: 6 servings.
Originally published as Flan de Vanilla in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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