Flan is a delicious and popular dessert in Mexico….and it’s easy to make! My recipe is ideal for that special occasion that calls for a true indulgence. This Flan is a delectable treat, infused with vitamin D and Calcium in the form of those old-fashioned ingredients, milk and eggs.
Ingredients:
3/4 cup of granulated sugar
6 large eggs
1 – 14 oz. can Condensed Milk
1 – 12 oz. can Evaporated Milk
2 cups 2% milk
1 tbsp. vanilla
Materials:
Flan making pan
Cake pan (to use for a water bath to bake the flan in)
Large mixing bowl
Electric mixer
Instructions:
Preheat oven to 350 degrees
Place the sugar in a small, stove-top (oven safe), Flan making pan, and melt it over a low flame. While keeping an eye on the sugar, combine the rest of the Flan ingredients in the mixing bowl, and mix thoroughly at high-speed, set aside. By now the sugar should have started to turn golden along the edges, and you can turn the flame up to medium, stirring it frequently. When it begins to bubble and quickly becomes a rich liquid brown, remove sugar from heat. Very carefully rotate the pan, so that the burnt sugar coats the bottom, as well as 3/4 of the way up its sides. Set it aside for a few minutes, and then pour the Flan mixture into the pan.
Fill the cake-pan halfway with water and place it in the oven. Then place the Flan pan inside the cake pan.
Bake uncovered for 1 – 1/2 hours, remove from oven and allow to cool for 1 hour.
Cover Flan pan and refrigerate over-night – preferably. (3 hours minimum is o.k. too)
Remove from refrigerator and loosen the edges of the flan with a knife or a narrow metal spatula.
Place a dish with a slight lip over the Flan pan and invert it as you would a cake you baked. It will come out a very rich dark brown, with a nice sauce.
Happy eating!
Challa-peño 
I did try this indescribably tasty and otherwise immensely decadent treat
Yummy! I can taste it now!
Have I had this?? Looks amazing!!
Thanks Irene! No I’ve never made it when you’ve come over on Shabbat because it’s dairy.
Baron Herzog winery in Oxnard, CA makes a pareve version. I don’t know how but it’s just as tasty.
how big should the flan making pan be? Can you use something else, I don’t have one.
Here is the pan I use:
http://bit.ly/oVZFQH
This Flan was tender, supple–an eminent treat made all the better due to the fact that it was a Kosher treat! Sugar guilt totally gets overwhelmed by being in Good Standing with G-d!
Love your flan recipe… so glad to have found your blog… Jewish-Mexican!!!
I was born and raised in Lima, Peru and flan is served often… however, I thought it had to be baked in a tube pan… now I know that it is not mandatory… Thank you.. can’t wait to try it out for the next gathering with friends.
May in Atlanta
Here’s the pareve (very creative) version of this flan if you don’t want a dairy Shabbos meal: http://www.couldntbeparve.com/2011/05/flan/
I am so excited about your blog. I will be Tweeting and Facebooking and blogging about it. Can’t wait to see the book. I hope y’all have a publisher (and if you don’t, let me know)! I’m not very patient. 🙂
Pingback: Ecualombian » Happy 1 Year B-day to Ecualombian!! Oh, and Apple Flan (Flan de Manzana)
How long do I bake if I put the flan in individual ramekins?
this is soooooo good!
Hi Meg thanks so much for your comment. Please let me know if you tried it and how it turned out.