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READY IN ABOUT 1¼ hrs

Flan II

Read Reviews (90)

"The best dessert ever invented!!" — Bobby Kleinveld

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All about Eggs

Original recipe makes 4 servings Change Servings

1/2 cup white sugar
2 cups milk

2 eggs, beaten
2 egg yolks, beaten
3/8 cup white sugar

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
Line a roasting pan with a damp kitchen towel. Place ramekins 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 ramekins.
Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

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PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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I don't understand the poor ratings that this recipe has been given! This flan is great. It's definitely not the over-dense, over-syrupy-sweet American flan, this is real, fabulous flan. It's sweet without being overpowering, and holds together tightly without being dense. It's light and beautiful when it's done! Definitely party-worthy. I did make some changes: (1)Doubled the recipe and used 8 eggs (didn't differentiate between whites and whole eggs). (2) Added 2 t. of vanilla. (3) Put it in two large ceramic dishes. (4) Added 1 c. of heavy cream (1/2 c., if you didn't double the recipe). It turned out absolutely marvelous! I'll definitely be making it again.

—Chef W

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Most Helpful Critical Review

Oct 09, 2003

Flan is one of my favorite desserts but I didn't enjoy this version as much as another recipe I've tried from this site. It didn't set up as I'd hoped and I really prefer the kind made with condensed milk. Glad I gave it a shot. Thanks anyway Bobby.

—JOSIE

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107 Ratings

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Oct 24, 2006

So easy and so perfect! I wanted to make flan to go with a Mexican dinner, but didn't have condensed or evaporated milk, (which most of the flan recipes call for). I followed the recipe (adding NO vanilla) and both my husband and I thought the caramel flavoring was all it needed. I had no problem melting the sugar. Just remember to use only medium heat so it doesn't cook too fast. Thanks for a great, simple flan recipe!

—SandyBakes

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Oct 09, 2003

Wow, this was really good and very easy to prepare. I added vanilla extract and a small amount of rum extract. A big hit with the family!!!

—TISHAMANNING

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Aug 16, 2005

This is easy to make and tastes great. Instead of melting sugar, though, which i didn't like, you can use maple syrup too. I tried that the second time i made this and I thought it was better than the time I used sugar.

—cufnc

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Jul 15, 2006

As a poor college student, this is the easiest and cheapest recipe for flan I've come accross. It's hard to make flan without a fully stocked kitchen but this recipe works well. I would recommend adding vanilla or almond extract as it can really only add to the flavor of the recipe.

—Maria

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Oct 09, 2003

very good easy to do did large pan instead of ind servings served with berries and whipped cream

—ROBERT SCHAFFNER

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Oct 09, 2003

Yummm, this is sooo good. I never thought flan would be easy to make, but this recipe makes it sooo easy and so yummy. I did add 1/8 tsp. vanilla.

—sundrops

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Nutrition

Calories
292 kcal
15%

Carbohydrates
49.9 g
16%

Cholesterol
218 mg
73%

Fat
7.1 g
11%

Fiber
0 g
0%

Protein
8.5 g
17%

Sodium
89 mg
4%

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

Nutritional Information

Flan II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 292
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 3.1g 16 %
Cholesterol 218mg 73 %
Sodium 89mg 4 %
Potassium 226mg 6 %
Total Carbohydrates 49.9g 16 %
Dietary Fiber 0g 0 %
Protein 8.5g 17 %
Sugars 49.7g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 21 %
Iron 7 %
Thiamin 8 %
Niacin 14 %
Vitamin B6 7 %
Magnesium 6 %
Folate 17 %

* 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.