Easy Flan Recipe
Here's our most basic flan recipe.
When you're ready for more challenging variations, check the menu at the top for additional recipes.
We recommend you read the these easy flan recipe instructions thoroughly before you begin, and be sure to note our recipe tips at the end.
Easy Flan Recipe Ingredients:
1-1/2 cup
sugar
6 large eggs
14 ounces sweetened condensed milk
26 ounces evaporated milk
1 teaspoon vanilla
Hot water for the baking pan
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Kitchen Tools:
Fry pan or skillet and stirring spoon
6 Ramekins
Baking or roasting pan (large enough to hold the ramekins)
Whisk or Mixer
Small knife
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Time:
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to prepare and cook,
to cool |
To prepare the ramekins:
- Preheat Oven to 325
- Layout the ramekins evenly spaced in the baking pan
- Place the fry pan on the stove to warm.
- Pour in 1 cup of sugar and stir until it browns to liquid caramel
- Pour about 2 tablespoons of the caramel into each ramekin
- Swirl each ramekin to coat the sides and bottom with caramel
- Place the ramekins evenly inside the baking/roasting pan
To prepare the mix
- Blend the eggs with a whisk or a mixer
- Add the 14 oz. of evaporated milk to the egg mix
- Stir in the 26 oz. of condensed milk
- Stir in 1/2 cup of sugar
- Stir in the teaspoon of vanilla
- Continue to blend together to a smooth mixture
- Pour the mix into each ramekin
- Fill the baking/roasting pan with two inches of hot water
To cook:
- Place baking pan in the oven
- Cook for 45 minutes
- To check for readiness, slide the butter knife in and out of a center ramekin. If if comes out clean the flan is done.
- Remove the pan from the oven
To cool:
- Place the ramekins on a counter to cool for 15 minutes
- Place the ramekins in the refrigerator for at least 1 hour
To serve:
- Remove a ramekin from refrigerator and slide a small knife around the inside wall to loosen the flan from the dish
- Place a plate on top of the ramekin and then flip them both over so the ramekin is upside-down on top of the plate
- Remove the ramekin and enjoy
Easy Flan Recipe Tips:
- Do not use a metal spoon on a non-stick fry pan, the coating can get scratched off into the caramel. Use a plastic or wooden kitchen spoon.
- If the caramel becomes hard while coating the ramekins, heat the pan and try again.
- For best results, we recommend letting the ramekins cool in the fridge overnight.
- If sealed in an airtight container or covered with plastic wrap, the flan will stay good for up to one week.
- The flan will become more dense over time. If you prefer thicker flan, wait a few days before serving.
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Flan Recipes 