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Aracely's Flan
SUBMITTED BY:
Aracely Pusch
PHOTO BY:
Lemmonsgirl
"This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!"
RECIPE RATING:
Read Reviews
(12)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
10 egg yolks
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons margarine
3 tablespoons brown sugar
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DIRECTIONS
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
FOOTNOTE
Since this flan is cooked on the stove and not in the oven, it's important to have a pie plate with handles and an appropriately sized, large pan. The two must fit together well, securely holding the pie plate over the simmering water while the flan cooks.
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REVIEWS
Reviewed on Jul. 25, 2007 by Marie C.
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Marie C.
Jul. 25, 2007
Wonderful texture and taste. The caramel did not set but that could be because I used the oven and not the stove top. As others I baked at 350ยบ for 60 min. I did not have cookware that would fit well enough for a stove-top method. UPDATE: After typing in flan in "Tips & Advice" I see that my mistake was not cooking my sugar mixture long enough on the stove. I only cooked to amber and should have let it go to brown.
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8 users found this review helpful
Wonderful texture and taste. The caramel did not set but that could be because I used the oven...
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Reviewed on Mar. 27, 2007 by
mari
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mari
Mar. 27, 2007
This flan is delicious and looks like the kind I order at the Restaurant. I tried many different recipes before I ran into this one, and I have to say the secret to getting that perfect taste and texture is using the egg yolks instead of the whole egg. I placed the filled casserole dish into a larger pan and put water halfway into that pan and baked in a pre-heated oven @350 for 1 hour. Cover the casserole that has the flan with foil paper while in the oven.I need to try to simmer in the stove like the recipes says, either way this is a very easy and wonderful recipe.
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8 users found this review helpful
This flan is delicious and looks like the kind I order at the Restaurant. I tried many...
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Reviewed on May 7, 2008 by
Shoegirl
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Shoegirl
May 7, 2008
This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit of it was left over after dinner. We served it warm and it was divine! Thanks for sharing such an easy and yummy recipe! We'll definitely be making it again and again!
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4 users found this review helpful
This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in...
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Reviewed on Jun. 23, 2007 by
JODILHERNANDEZ
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JODILHERNANDEZ
Jun. 23, 2007
My mexican husband loved this so much he took it to work to show off. Steaming it in the oven is not at all the same. you get a browned and over cooked flan. I took a pie pan with handles from pyrex and placed it in my very large skillet with handles handing over and place the lid on. the lid made the condensation go back in pan and not in my flan. plus you can see when it is done with our loosinf a tone of heat in the process. OH so creamy.
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3 users found this review helpful
My mexican husband loved this so much he took it to work to show off. Steaming it in the oven...
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Reviewed on Jun. 7, 2007 by sweetpea
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sweetpea
Jun. 7, 2007
Made this for a family get together and everyone loved it. My mother said it was even better than her favorite restaurant's flan, which is very good. It's extremely creamy, and a little on the rich side. I can't wait to experiment with flavors on this recipe. I baked it in the oven, in a pan of water and covered in tin foil on 350 like other reviewer suggested, worked perfectly. It's like baking a cheesecake in that sense. Extremely easy to make and the results couldn't be better. Will make this many many times. Only issue I had was spreading the caramel over the bottom of the pan but that's probably just my lack of experience with caramel! :o) A must try recipe!
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3 users found this review helpful
Made this for a family get together and everyone loved it. My mother said it was even better...
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Reviewed on Apr. 19, 2007 by
Geppetto DeVitis
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Geppetto DeVitis
Apr. 19, 2007
This was super easy to make and it came out perfect. I did not steam it though (sounded too dangerous). I just put it in a larger pan of boiling water and baked in the oven just like the other reviewer. Made it for Easter (had a ton of eggs on hand), everyone loved it!
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3 users found this review helpful
This was super easy to make and it came out perfect. I did not steam it though (sounded too...
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Reviewed on May 28, 2007 by
Lemmonsgirl
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Lemmonsgirl
May 28, 2007
I liked the idea of making the flan in the bundt cake pan, it made a pretty presentation, I did overcook it a little so it turned a little too brown, see photo. But, it still had a good flavor and was completely gone at the potluck I took it to. The brown sugar in the bottom did not all come out with the flan when I inverted it, so much of it was still had stuck to the inside of the pan. Very difficult to clean (my husband can attest to it.) I did steam the flan in the oven. If I make it again, I will use a different carmel sauce.
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2 users found this review helpful
I liked the idea of making the flan in the bundt cake pan, it made a pretty presentation, I...
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Reviewed on Jun. 7, 2008 by
Football Mom
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Football Mom
Jun. 7, 2008
Very good even if it took longer to make than suggested. I did steam it over a pot of boiling water and covered it with tin foil tightly. took it to a church cinco de mayo potluck and it disappeared quickly. LOL would suggest making angel food cake when you make this to use the egg whites. I hate to waste.
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1 user found this review helpful
Very good even if it took longer to make than suggested. I did steam it over a pot of boiling...
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Reviewed on May 4, 2008 by WebsByMegan
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WebsByMegan
May 4, 2008
Really nice. I did it in 6 ramekins - 50 minutes in a water bath in the oven does the trick.
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1 user found this review helpful
Really nice. I did it in 6 ramekins - 50 minutes in a water bath in the oven does the trick.
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Reviewed on Jul. 24, 2008 by
jewell
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jewell
Jul. 24, 2008
very good, had trouble keeping the steam out of the flan, but it still turned out great! will be making again
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0 users found this review helpful
very good, had trouble keeping the steam out of the flan, but it still turned out great! will...
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