Baked Flan

SUBMITTED BY: Beth PHOTO BY: LIFTINGHANDS

"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."

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract

READ REVIEWS (43)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
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.
In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.
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.

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REVIEWS

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Reviewed on Oct. 8, 2003 by mmgust

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 wrong. If someone can tell me, I'd like to know!

13 users found this review helpful

Reviewed on Oct. 8, 2003 by KAYCO

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 directions were specific & clear. I found that the advice regarding melting the sugar was very helpful (I have burnt sugar before when I didn't pay close attention). Everything came off without a hitch, except that I tried it in a blender the first time, but it was too full & ended up messy when I tried to pour it. So, the second time, I just used a regular mixer & bowl & it was fine. I also put the finished flan into the refrigerator overnight, so that it would set a little more & be cold when served. Very yummy & classy! Thanks, Beth! (I'm making it again tonight for a baby shower tomorrow!) :)

13 users found this review helpful

Reviewed on Jan. 25, 2006 by Jen R.

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 vanilla extract, and stirred a bit of brandy into the caramelized sugar at the end of melting, and that added a nice flavor. I also used 12 ramekins instead of one large dish and they came out perfect – I reduced the cooking time by about 10 minutes to accommodate for the smaller bowls. Highly recommended!

9 users found this review helpful

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