Publisher Photo
Publisher Photo
Flan is a traditional Mexican dessert with many variations. My version is sweet with a pleasant vanilla flavor and luscious caramel sauce.—Shelisa Terry, Henderson, Nevada
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + chilling

Ingredients

  • 1-3/4 cups sugar, divided
  • 1-1/3 cups whole milk
  • 1-1/3 cups half-and-half cream
  • 3 eggs
  • 4 egg yolks
  • Dash salt
  • 2 teaspoons vanilla extract
  • 1/2 cup pomegranate seeds

Directions

Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups.
In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla.
Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds. Yield: 6 servings.
Originally published as Flan de Vanilla in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1-3/4 cups sugar, divided
  • 1-1/3 cups whole milk
  • 1-1/3 cups half-and-half cream
  • 3 eggs
  • 4 egg yolks
  • Dash salt
  • 2 teaspoons vanilla extract
  • 1/2 cup pomegranate seeds
  1. Preheat oven to 325°. In a small heavy saucepan, spread 3/4 cup sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 5 minutes. Quickly pour into six ungreased 6-oz. custard cups.
  2. In a small saucepan, heat milk and cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg yolks, salt and remaining sugar until blended but not foamy. Slowly whisk in hot milk mixture. Stir in vanilla.
  3. Place custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. Bake 35-40 minutes or until center is just set (mixture will jiggle). Remove cups from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold.
  4. To unmold, run a knife around edges and invert onto individual rimmed dishes. Sprinkle with pomegranate seeds. Yield: 6 servings.
Originally published as Flan de Vanilla in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlan de Vanilla

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review