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Caramel Custard Flan


Caramel Custard Flan


Marian Blazes

South American flan is very similar to the French creme caramel. A layer of hot caramel is poured into the baking dish before adding the creamy custard filling. The flan is baked in a water bath in the oven, then flipped out of the pan so that the caramel layer is on top. Flan's spectacular presentation and creamy texture make it seem difficult to make, but it's actually very easy. Flan is typically served at room temperature or even chilled, but the best flan I ever tasted was still very warm from the oven. You can reheat flan gently in the microwave if you like it warm.

One quick flan-making tip: Resist over-baking! Flan is cooked when it reaches an internal temperature of 180 degrees, at which point it will still be a bit "jiggly" as you take out of the oven. No worries - it will firm up as it cools.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 1 cup sugar
  • 1/4 cup water
  • 1 12 fluid ounce can of evaporated milk
  • 2 14 ounce cans of condensed milk
  • 5 eggs
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 1/2 almond flavoring
  • 1/2 teaspoon salt
  • 8-10 cup pan/mold, such as bundt pan or cake pan


  1. Preheat the oven to 350 degrees.
  2. Make the caramel: Place the sugar and the 1/4 cup water on the stove on medium heat. Heat until the mixture turns an deep amber caramel color, swirling occasionally but not stirring.

  3. Carefully pour the hot caramel into the mold, swirling it around to coat the bottom. Set aside to cool.

  4. Whisk condensed milk, evaporated milk, salt, vanilla, almond flavoring, and salt together in a large bowl until smooth. Gently whisk is eggs and egg yolks until smooth.

  5. Pour egg mixture through a strainer into the mold, on top of the caramel layer. Cover mold tightly with foil.

  6. Place the flan inside a larger pan, and place in the oven. Fill the larger pan with boiling water, until it the flan mold is resting in water half way up its side.

  7. Bake flan for about an hour, until it is still very slightly jiggly, but firm and not runny. It should have internal temperature of around 180 degrees (use thermometer to take the temperature in the middle).

  8. Carefully remove flan from the oven and let cool. Refrigerate if desired.

  9. To remove flan from the pan, run a sharp knife around the edge of the flan. Place a plate upside down over the mold, and quickly invert mold. The caramel layer helps the flan to easily slide out of the pan, and the extra caramel will run down the sides of tha flan and pool around it.

  10. Serve warm, at room temperature, or chilled.
Serves 8.
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