Spanish Flan




20 min


50 min


Spanish Flan is a sweet baked egg custard. Why don’t you give a try to this light, simple, sweet and flavorful Spanish treat.


  • 3/4 cup ‏sugar
  • 3 ‏eggs
  • 1 can (12 oz) ‏evaporated milk
  • 1 can (14 oz) ‏Condensed Milk
  • 1 teaspoon ‏vanilla extract
  • 1/4 cup ‏boiling water


  1. Preheat oven to 350 degrees.

  2. In a saucepan add sugar and place it over low heat.

  3. Stir constantly until sugar melts and turns golden brown in color. Remove it from heat. Note: Be careful because the sugar will quickly turn too dark

  4. Take 6 flan molds/oven proof cups or 9 inch round flan mold/tart pan and carefully pour caramel syrup in each mold and rotate the molds to coat bottom and the sides evenly.

  5. In a large bowl beat eggs then beat in evaporated milk, condensed milk and vanilla extract.

  6. Pour the mixture over caramel syrup in each mold equally.

  7. Pour boiling water in a large baking dish and place the molds in it.

  8. Bake in a preheated oven for 50 to 60 minutes or until center is almost set. NOTE: Do not over cook the flan

  9. Remove the flan molds from baking dish and let it cool completely.

  10.  Refrigerate for at least 4 hours.

  11. Move knife around the top edges of the molds and then turn over onto the serving plate and shake gently.

  12. Caramel syrup will fall all over the flan. Serve and enjoy!

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