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READY IN 1¼ hrs

Caramel-Glazed Flan

Read Reviews (97)

"This is a reduced-fat version of this delicious Spanish origin dessert. I made it this way and my family did not notice the difference with the original fatty version. Good point!" — Mogirimi

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Ingredients Edit and Save

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Original recipe makes 1 - 9-inch round Change Servings

3/4 cup white sugar
2 egg yolks
6 egg whites
1 3/4 cups water

1 (14 ounce) can low-fat sweetened condensed milk
1/2 teaspoon vanilla extract
1 pinch salt

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a heavy skillet over medium-low heat, cook and stir sugar until melted and light brown. Carefully pour into a 9-inch round baking dish, tilting the dish to coat the bottom completely.
In a medium bowl, beat egg yolks and egg whites. Stir in water, condensed milk, vanilla and salt until smooth. Pour into prepared dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 1 hour, until center is just set (still a bit jiggly). Remove dish to a wire rack to cool for one hour. Then refrigerate several hours or overnight.
To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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I made this recipe using non-fat sweetened condensed milk and the equivilent of 5 eggs with the fake eggs and my friends loved it! They said they couldn't tell the difference. If you have never melted sugar before, be sure not to stir it while it is melting ... I learned that the hard way.

—ANGELA306

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Most Helpful Critical Review

Nov 09, 2008

I usually do not rate recipes, but I was so disappointed in how this turned out. The consistency was anything BUT creamy and after the amount of time put into it, that made it even more disappointing.

—Annie

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115 Ratings

Dec 25, 2003

Don't use a non stick surface while melting the sugar!

—MSTEPHENSON

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May 11, 2007

This is a very easy-to-follow and nearly fool-proof recipe. Do not expect a super creamy rich flan, because this is not. It is certainly a lighter but still yummy flan. I, however, have made an extensive alteration to this recipe that I could post as a new recipe but I find the instructions and basic ingredients from Mogirimi so wonderful that I just decided to post my modifications. My modified flan is orange-flavored and it turned out perfect. To make the flan slightly richer I used 6 whole eggs (you'll get more custard mix this way) and used regular sweetened condense milk. I subsituted 1/4 cup of the water with triple sec (any orange liquer will do) and added 1 tps of grated orange peel. I also added nutmeg to taste. For the sugar, I highly advise you use baker's quality sugar (it melts better). Cooking time will vary depending on what you put your custard in. It may take an hour if the water you added was not boiling and you are cooking in a pie pan (mine took an hour). This orange-flavored version is to die for. I made it for Cinco de Mayo and it disappeared. Enjoy!

—cakedice

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Oct 08, 2003

I made this with regular condensed milk and poured it into 8 ramekins for individual flans. The baking time was shorter. My family LOVED it. I loved how easy it was!

—Toni Jackson

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Feb 18, 2006

We got back from Puerto Vallarta, Mexico six days ago where we thought we had eaten the nicest, freshest, creamiest Spanish flan ever. This recipe showded up in my weekly AllRecipes newsletter, so thought I would give it a try. Wow, was this easy and delicious. Wish I could give it 10 stars. So easy to make, and my wife was very proud of me !!

—MUTTSY

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Jan 28, 2004

This flan is absolutely delicious! My girlfriend is Puerto Rican and loves flan. She always buys the flan that you make from a box, so I decided I would TRY to make this recipe. It was SO easy and SO delicious! My girlfriend loved it and I make this AT LEAST twice a week! Thank you for this fabulous recipe; I wouldn't change a thing!

—MissMurda77

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Oct 08, 2003

I love flan, but I hate the fat and etc. that comes with the flan. This is an excellent alternative, you'd never know that this was lower in fat and cholesterol. I cooked exactly as the recipe reads. It was wonderful.

—RUMRAZZ

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Nutrition

Calories
327 kcal
16%

Carbohydrates
59.5 g
19%

Cholesterol
60 mg
20%

Fat
3.7 g
6%

Fiber
0 g
0%

Protein
8.7 g
17%

Sodium
162 mg
6%

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

Nutritional Information

Caramel-Glazed Flan

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 327
** Calories from Fat: 34

% Daily Value *
** Total Fat 3.7g 6 %
** Saturated Fat 2.2g 11 %
** Cholesterol 60mg 20 %
** Sodium 162mg 6 %
** Potassium 46mg 1 %
** Total Carbohydrates 59.5g 19 %
** Dietary Fiber 0g 0 %
** Protein 8.7g 17 %
** Sugars 59.3g
** Vitamin A 5 %
** Vitamin C 0 %
** Calcium 23 %
** Iron 1 %
** Thiamin < 1 %
** Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.