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Giant Flan

 Giant Flan
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
8 ServingsPrep: 30 min. Bake: 35 min. + chilling


  • 2 cups sugar, divided
  • 3-1/2 cups whole milk
  • 6 eggs
  • 1/2 teaspoon salt
  • 3 teaspoons McCormick® Pure Vanilla Extract


  • 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°.
  • 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.
  • 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.
Nutritional Facts: 1 serving equals 315 calories,

2 of 2

Giant Flan (continued)

Nutritional Facts: 7 g fat (3 g saturated fat), 169 mg cholesterol, 243 mg sodium, 55 g carbohydrate, 0 fiber, 8 g protein.