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Caramel Flan

Caramel Flan

EAGLE BRAND(R)

A classic dessert that is loved by all, this flan is made with simple ingredients. A soothing warm custard is a divine finish to any meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F.
  2. In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel-colored. Pour into ungreased 1 1/2 -quart ring mold* or 9-inch round or square baking pan, tilting to coat bottom completely. In medium bowl, beat eggs; stir in water, EAGLE BRAND(r), vanilla and salt. Pour over caramelized sugar; set pan in larger pan (a broiler pan). Fill larger pan with 1-inch hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool. Chill. Loosen side of flan with knife; invert onto serving plate with rim. Garnish as desired. Refrigerate leftovers.
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Reviews

VANCITYCOOK
53
1/4/2004

This is the first time I've ever made flan from scratch and it tastes exactly like the first time I had it at a restaurant! One hint... do NOT stir the sugar when it's caramelizing (sp?). It will be VERY clumpy! Make sure the pan you're baking it in is already in the hot water before putting ANYTHING into the dish.

BugNBear
51
6/9/2004

This flan came out PERFECT! The only alteration I made was increasing the sugar to 1 cup. [As a side note to those of you who have never made caramel before: You should only stir the sugar occasionally. Constantly stirring will cause the sugar to crystalize.]

COOKINMOMMA69
31
10/6/2005

The sauce was BITTER! I was so embarrased serving this awful mess. If you do try this, make sure to not let the sugar get very brown at all.....the recipe directions should have been more specific on the carmelizing step, IMO.