Aracely's Flan

Aracely's Flan

Aracely Pusch

"This is a very authentic and simple flan recipe that is steamed not baked. It has been passed down through 4 generations and is requested at every family gathering. It is to die for!"
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Ingredients

1 h 20 m servings 268 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 228 mg
  • 76%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
  2. Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
  3. To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.

Footnotes

  • Note
  • Since this flan is cooked on the stove and not in the oven, it's important to have a pie plate with handles and an appropriately sized, large pan. The two must fit together well, securely holding the pie plate over the simmering water while the flan cooks.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 36
  1. 38 Ratings

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Most helpful positive review

This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit o...

Most helpful critical review

It's waaaaaayyyyy too sweet, it's like eating solidified condensed milk, and heavy. If you are looking for the velvety, pleasant tasting Flan, this recipe it's NOT it.

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This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit o...

This flan is delicious and looks like the kind I order at the Restaurant. I tried many different recipes before I ran into this one, and I have to say the secret to getting that perfect taste an...

Wonderful texture and taste. The caramel did not set but that could be because I used the oven and not the stove top. As others I baked at 350º for 60 min. I did not have cookware that would fit...

My mexican husband loved this so much he took it to work to show off. Steaming it in the oven is not at all the same. you get a browned and over cooked flan. I took a pie pan with handles from p...

Made this for a family get together and everyone loved it. My mother said it was even better than her favorite restaurant's flan, which is very good. It's extremely creamy, and a little on the r...

I liked the idea of making the flan in the bundt cake pan, it made a pretty presentation, I did overcook it a little so it turned a little too brown, see photo. But, it still had a good flavor a...

It's waaaaaayyyyy too sweet, it's like eating solidified condensed milk, and heavy. If you are looking for the velvety, pleasant tasting Flan, this recipe it's NOT it.

Very good even if it took longer to make than suggested. I did steam it over a pot of boiling water and covered it with tin foil tightly. took it to a church cinco de mayo potluck and it disap...

Really nice. I did it in 6 ramekins - 50 minutes in a water bath in the oven does the trick.

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