Traditional Caramel Flan Recipe

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This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.—Mary Ann Kosmas, Minneapolis, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES: 6 servings


  • 1-1/4 cups sugar, divided
  • 2-3/4 cups milk
  • 5 eggs
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 294 calories, 8g fat (4g saturated fat), 192mg cholesterol, 157mg sodium, 47g carbohydrate (46g sugars, 0 fiber), 9g protein.


  1. In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar. Do not stir. When sugar is melted, reduce heat to low; cook until syrup is golden brown, stir constantly. Quickly pour into an ungreased souffle dish or 2-qt. round baking dish, tilting to coat bottom of dish. Let stand for 10 minutes.
  2. In a saucepan, heat milk until bubbles form around sides of saucepan.
  3. Remove from the heat. In a bowl, whisk eggs, salt and remaining sugar. Stir 1 cup of warm milk into egg mixture; return all to pan and mix well. Add vanilla. Pour into prepared dish.
  4. Place dish in a large baking pan. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 55-60 minutes or until center is just set (mixture will jiggle). Remove flan dish to a wire rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly chilled. Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers. Yield: 6 servings.
Originally published as Traditional Caramel Flan in Quick Cooking January/February 2000, p34

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sandybeach85 User ID: 6680105 90786
Reviewed May. 7, 2012

"<p>This flan turned out great! I used a 2 quart casserole and it filled the casserole nicely and came out easily for a nice size flan. I tried another recipe that included sweetened condensed milk the same evening, and that one was overpoweringly sweet, not nearly as good as this recipe which has more variety of flavor and tastes more like the traditional flan I've had in the past. Texture was great, do watch out for heating the sugar too long, but you want it to liquify. I served this flan after refrigerating just as the directions state, and it turned out great!</p>"

cacc98 User ID: 2756049 26419
Reviewed Sep. 17, 2010

"I made this for a friend. Having never made flan I was a little nervous. Turned out Great. You have to watch the sugar so it doesn't burn and it is best to refigerate overnight. Great texture and taste."

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