Caramel Flan Recipe -
Caramel Flan Recipe

Caramel Flan

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"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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®, 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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  • * If using ring mold, decrease sugar to 1/3 cup.

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 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.

Most Helpful Critical Review
Oct 06, 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.


35 Ratings

Jun 09, 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.]

Nov 16, 2005

I have made this twice. The second time I added 1/2 pkg of cream cheese and cooked it for 1 1/2 hours on high in the crock pot. After letting it chill overnight in the fridge I turned it out on a platter and it was beautiful!!! I served it to my extended family. It was a big hit.

Aug 26, 2004

This is a wonderful recipe that I have made several times in the last couple of months. My Dad and my boyfriend are both flan lovers, and both think this is a great recipe. Whenever I have dinner with my parents, I take two flans to their house, one for dessert and one just for Dad! I did try increasing the sugar to one cup, and the caramel stuck to the pan, so I will probably stick with the 3/4 cup. Thank you for the tip about not stirring the sugar. I was dying to stir it the first time, but didn't. My second attempt, I stirred it, and it got icky.

Dec 09, 2007

This was a first attempt and it turned out fabulous. I took the advice of not stirring to carmelize and had no problems. I used a small pyrex bowl and set it in a large oven safe bowl so that the water completely covered the custard bowl to bake. Not quite as firm as the restaraunt but he flavor was just right.

Jul 03, 2004

This flan is AWESOME!!! I used 1 cup of sugar as another member suggested, and it turned out perfect!!!! This flan is just like my mom's, and I would definitely make it again!!!!! Maybe I'll even make it for her!!!! Enjoy!

Oct 06, 2005

This is the best flan ever and so easy to make! I made it last night; my husband told me that its taste better than the restaurant a lot; and he hog the whole plate. He also suggested that next time I should cook the caramel sugar a little bit longer, which will give a slightly bitter taste to enhance the sweetness of the flan. Thanks.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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