Flan II
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Bobby Kleinveld
Recipe by  Bobby Kleinveld

“The best dessert ever invented!!”

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 4 servings

ADVERTISEMENT

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.

Share It

Reviews (96)

Rate This Recipe
Chef W
78

Chef W

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
62

SandyBakes

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

TISHAMANNING

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!!!

More Reviews

Similar Recipes

Spanish Flan
(552)

Spanish Flan

Creamy Caramel Flan
(494)

Creamy Caramel Flan

Flan de Coco (Coconut Flan)
(71)

Flan de Coco (Coconut Flan)

Flan Mexicano (Mexican Flan)
(67)

Flan Mexicano (Mexican Flan)

Flan I
(51)

Flan I

Brazilian Style Flan (Pudim de Leite Condensado)
(20)

Brazilian Style Flan (Pudim de Leite Condensado)

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Caramel Flan

>

next recipe:

Spanish Flan