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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 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 for
  • 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 for 10 minutes.
  • In a large saucepan, heat milk until bubbles form around sides of
  • pan. Remove from the heat. In a large bowl, whisk the 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 at 325° for
  • 35-40 minutes or until center is just set (mixture will jiggle).
  • Remove flan to a wire rack; cool for 1 hour. Chill overnight. Run a
  • knife around edge to loosen; invert onto a rimmed serving dish.
  • Yield: 8 servings.

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Giant Flan (continued)

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.