Spanish Flan

Our mother would make a silky flan with a dark caramel. She would pour the caramel into a pie glass, then add the custard and after it baked, she would invert the flan. A sweet, caramel would flow over the plate.

I am surprised how quick and easy making a flan is. As a child, I wished mom would add more caramel sauce because it is just so sweet and complementary to the custard.  In my first flan attempt, I pumped up the amount of caramel for extra flavor and sauce.

Although you can individualize the flans and divide them into ramekins, I prefer the slices of larger custard. The slices remind me of mom.

Adapted from AllRecipes

  • 2 cup white sugar
  • 3 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
  4. Bake in preheated oven 60 minutes. Let cool completely.
  5. To serve, carefully invert on serving plate with edges when completely cool.

Evaporated milk, condensed milk, and eggs

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