Giant Flan Recipe
Giant Flan Recipe photo by Taste of Home

Giant Flan Recipe

Publisher Photo
When I host a Mexican-themed meal, I often serve this authentic dessert. I appreciate the make-ahead convenience…guests love the cool, creamy texture. —Nanette Hilton, Las Vegas, Nevada
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + chilling
MAKES: 8 servings

Ingredients

  • 2 cups sugar, divided
  • 3-1/2 cups whole milk
  • 6 eggs
  • 1/2 teaspoon salt
  • 3 teaspoons vanilla extract

Nutritional Facts

1 serving equals 315 calories, 7 g fat (3 g saturated fat), 169 mg cholesterol, 243 mg sodium, 55 g carbohydrate, 0 fiber, 8 g protein.

Directions

  1. In a heavy saucepan over medium-low heat, cook 1 cup sugar until melted, about 20 minutes. Do not stir. Reduce heat to low; cook 5 minutes or until syrup is golden brown, stirring occasionally. Quickly pour into an ungreased shallow 10-in. round baking dish, tilting to coat bottom of dish. Place dish in a large baking pan; let stand 10 minutes. Preheat oven to 325°.
  2. In a large saucepan, heat milk until bubbles form around sides of pan. Remove from heat. In a large bowl, whisk eggs, salt and remaining sugar. Stir 1 cup warm milk into egg mixture; return all to the pan and mix well. Stir in vanilla. Slowly pour into prepared baking dish.
  3. Add 3/4 in. hot water to the large baking pan. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove flan to a wire rack; cool 1 hour. Chill overnight. Run a knife around edge to loosen; invert onto a rimmed serving dish. Yield: 8 servings.
Originally published as Giant Flan in Taste of Home April/May 2010, p73

Nutritional Facts

1 serving equals 315 calories, 7 g fat (3 g saturated fat), 169 mg cholesterol, 243 mg sodium, 55 g carbohydrate, 0 fiber, 8 g protein.

Reviews for Giant Flan

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 24, 2014

"The only thing I did differently was to use only 1 tsp. vanilla and to strain (using a fine mesh strainer) the mixture into the pan to make sure the flan is very smooth...."

MY REVIEW
Reviewed May. 6, 2013

"Very easy and quick but I did simplify melting the sugar by putting in a microwave safe dish adding just enough water to moisten the sugar and nuking for a few minutes(watch very closely!). It carmelizes beautifully and your guests will never know the difference."

MY REVIEW
Reviewed May. 5, 2013

"Well, the cook time on this is definitely not correct. Everything went together well, but it needed at least double the time to bake. 35 minutes is adequate to bake a half inch ring around the pan. We made it for my daughter's class project this weekend, but will have to try it again to get it set correctly."

MY REVIEW
Reviewed May. 2, 2012

"@ mimiliz0--I bake my flan at 350 degrees for 1 hr and 10 min."

MY REVIEW
Reviewed May. 2, 2012

"I've been making this same recipe for 15 years and I call it my "fool proof" flan recipe. The only thing different between this recipe and mine is that I add a cinnamon stick to the milk when I scald it (discard it afterward, of course), and I only use 1 tsp of vanilla... 3 tsp is overkill, in my opinion. This truly is the best flan recipe. I'm from New Mexico and I haven't tried any restaurant flan that is better than this! I get requests for this all the time :)"

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