- 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.
Reviews for Giant Flan
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"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...."
"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."
"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."
"@ mimiliz0--I bake my flan at 350 degrees for 1 hr and 10 min."
"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 :)"