Flan I
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
JESSICADEZ
Recipe by  JESSICADEZ

“This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch round

ADVERTISEMENT

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
  2. In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
  4. Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.

Share It

Reviews (51)

Rate This Recipe
OTTOS2
89

OTTOS2

I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexican recipes main page. It had many tips, like don't stir the sugar and to add a drop or two of lemon juice to it. Also, it had more detailed instructions on how to make a proper water bath for the flan. One woman, who lived in peru for 10 years, said that she usually flips her flan over right after it cools, then she chills it like that. That way a lot less of the caramel sticks to the pan. These tips made for a nice flan which was also moderately easy to prepare.

Deb Brundage
64

Deb Brundage

I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.

VANESSA RONSSE
26

VANESSA RONSSE

This recipe was awesome! I cooked it for about ten minutes less than the recipe called for. I used cream cheese in it. It was crazy good. It was very easy too. I just didn't know how to get the crunchy glaze out of the pan. I guess hot water would release it. I also wasn't sure whether to cover it or not, I didn't cover it. My husband took it to work to true Mexicans. I shouldn't have been nervous about it, they loved it. I will make it over and over again. Fabulous!!!!!!

More Reviews

Similar Recipes

Spanish Flan
(552)

Spanish Flan

Creamy Caramel Flan
(494)

Creamy Caramel Flan

Baked Flan
(229)

Baked Flan

Flan de Coco (Coconut Flan)
(71)

Flan de Coco (Coconut Flan)

Flan Mexicano (Mexican Flan)
(67)

Flan Mexicano (Mexican Flan)

Aracely's Flan
(34)

Aracely's Flan

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 9.2 g
  • 14%
  • Carbs
  • 64.6 g
  • 21%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 228 mg
  • 76%
  • Sodium
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Caramel Flan

>

next recipe:

Spanish Flan