Spanish Flan Recipe -
Spanish  Flan Recipe
  • READY IN 50 mins

Spanish Flan

Recipe by  

"It's just the Spanish name for a Creme Caramel."

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Original recipe makes 8 servings Change Servings


  1. Preheat oven to 350 degrees F.
  2. Drizzle corn syrup in the bottom of an 8-inch cakepan. Bring to a boil over medium heat; boil 2 to 3 minutes, being careful not to burn. Set aside. Mixture will harden.
  3. Combine evaporated milk and SPLENDA® Granulated Sweetener in a small saucepan; bring to a boil. Add vanilla and set aside.
  4. Beat eggs at medium speed with an electric mixer until blended; gradually add hot milk mixture, beating until blended. Pour mixture through a wire-mesh strainer over syrup in cakepan. Cover cakepan with aluminum foil and place in a large shallow pan. Add hot water to pan to a depth of 1 inch.
  5. Bake for 40 minutes or until a knife inserted near the center comes out clean.
  6. Remove pan from water bath, and uncover; cool completely on a wire rack. Cover and chill 8 hours or overnight. Loosen edges of flan with a knife, and invert onto a serving plate. Drizzle remaining syrup in pan over the top.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins

Reviews More Reviews

Jun 29, 2006

It seemed to have lacked flavor. The texture was a bit thick and combined, rather than light. The presentation and visual appearance was great; however the flan could have used something extra for flavor.

Jun 29, 2006

The flan itself: not so good... but the sauce was okay. Maybe a little more sweetner would help.


4 Ratings

Jun 29, 2006

Looked great, but was fairly bland. I would recommend more Splenda and vanilla.


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 231 mg
  • 77%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 135 mg
  • 5%

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

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