Caramel-Glazed Flan

Caramel-Glazed Flan

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"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!"
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1 h 15 m servings 327 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. To unmold, run a knife around the edge of the pan and invert onto a rimmed serving platter.


  1. 115 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 disappo...

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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 ...

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 ...

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

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!

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,...

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 eas...

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 ...

I have never made flan, nor do I really like flan but chose to make this for a girls Mexican dinner party. It was a hit and so easy to make. I had very little leftovers but what was left, my h...

This was quick and easy. Especially nice because you make it the day before. I used regular condensed milk because that was all I had and it was fantastic!

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