Publisher Photo
Publisher Photo
Sweet, creamy and comforting, flan is a universally known Spanish dessert. The rich treat is the perfect finale to a spicy meal, especially when served with a cup of strong coffee.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + chilling

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 5 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 teaspoons vanilla extract

Directions

In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes.
Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan.
Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight.
To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish. Yield: 8 servings.
Originally published as Vanilla Flan in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p98

Nutritional Facts

1 serving: 356 calories, 10g fat (6g saturated fat), 163mg cholesterol, 147mg sodium, 56g carbohydrate (56g sugars, 0 fiber), 11g protein.

  • 1 cup sugar
  • 1 cup water
  • 5 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 teaspoons vanilla extract
  1. In a large heavy saucepan over medium heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until amber brown, about 25 minutes.
  2. Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
  3. Meanwhile, preheat oven to 325°. In a blender, combine eggs, condensed milk, evaporated milk, and vanilla. Cover and process 1 minute or until well blended. Slowly pour into prepared baking pan.
  4. Add 1 in. of hot water to larger pan. Bake, uncovered, 35-40 minutes or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool 1 hour. Cover and refrigerate overnight.
  5. To serve flan, run a knife around edge of pan; quickly invert onto a rimmed serving dish. Yield: 8 servings.
Originally published as Vanilla Flan in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p98

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