Search thousands of recipes reviewed by home cooks like you.

Flan II

Flan II

  • Prep

  • Cook

  • Ready In

Bobby Kleinveld

The best dessert ever invented!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 218 mg
  • 73%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
  3. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
  4. Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chef W
82
5/10/2006

I don't understand the poor ratings that this recipe has been given! This flan is great. It's definitely not the over-dense, over-syrupy-sweet American flan, this is real, fabulous flan. It's sweet without being overpowering, and holds together tightly without being dense. It's light and beautiful when it's done! Definitely party-worthy. I did make some changes: (1)Doubled the recipe and used 8 eggs (didn't differentiate between whites and whole eggs). (2) Added 2 t. of vanilla. (3) Put it in two large ceramic dishes. (4) Added 1 c. of heavy cream (1/2 c., if you didn't double the recipe). It turned out absolutely marvelous! I'll definitely be making it again.

SandyBakes
65
10/24/2006

So easy and so perfect! I wanted to make flan to go with a Mexican dinner, but didn't have condensed or evaporated milk, (which most of the flan recipes call for). I followed the recipe (adding NO vanilla) and both my husband and I thought the caramel flavoring was all it needed. I had no problem melting the sugar. Just remember to use only medium heat so it doesn't cook too fast. Thanks for a great, simple flan recipe!

TISHAMANNING
50
10/9/2003

Wow, this was really good and very easy to prepare. I added vanilla extract and a small amount of rum extract. A big hit with the family!!!