Baked Flan

Baked Flan

254

"This is a quick and easy baked flan recipe that is prepared in the blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice."

Ingredients

1 h 20 m servings 490 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.
  3. In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
  4. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

254
  1. 302 Ratings

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This recipe was very good and simple to prepare. Here's 2 suggestions - don't make this in a blender or you'll have to do it in 2 batches. I used my Kitchen Aid mixer and it worked well. I bea...

My husband is half Cuban and said that as far as taste and texture goes, this is as good as he remembers from his Grandfather or Abuela. I, too, really liked the taste and texture. It was very...

I have another recipe I normally use for flan, but didn't want to use all canned ingredients because I had some cream to use up. I tried this recipe and we really liked it. Based on the review...

I followed the recipe exactly and after 50 minutes, the top was dark brown but the center wasn't even a bit set--completely liquid. I am an accomplished cook, and have no idea what what went wro...

This was great! I made two of them, one for New Year's Eve, & and one for New Year's Day. They were big hits on both occasions. I liked it because the ingredients were simple & basic, & the d...

I made this recipe for some friends after we all came back from a trip to Mexico. They said it tasted better than any of the flan we had in the restaurants there. I used brandy instead of vani...

The best flan I've tasted. Took me a few times to get the caramel right but it's fantastic and well worth the persistence to get it right. I took another reviewer's advice and used a big bowl an...

BETH -- thank you!!! I have been searching for a good flan recipe for about a year now. This is the simplicity I was longing to achieve. This recipe, I have ranked highest above all. It was...

This is very similar to the Spanish Flan (my favorite). I'm from Chile and this is a very popular dessert over there. A tip to prevent sugar from crystallizing is to add a few drops of lemon (2-...