This Caramel Flan was served at our little house party last weekend and it was a hit. Everyone loved it and I was so proud. What is Flan? If you never have it, Flan is pretty much a baked custard. It’s rich, creamy and smooth. To me, it’s in Panna Cotta and Crème Brûlée’s family. You won’t believe how easy, this Caramel Flan is. Trust me, I’m not a great baker so if I can make this, so can you. There are only a few ingredients, eggs, condensed milk, evaporated milk, sugar, and vanilla extract.
I love to hang out with our favorite people around some good food. It’s casual, fun and everyone had a such great time. We had a taco bar with some Chipotle Pulled Pork, tortillas, all the fixings for tacos; Chipotle and Avocado Crema, chopped tomatoes, onions, fresh cilantro and some Mexican cheese. Yup, it’s a taco bar! Everyone made their own tacos. How bad could that be? And for appetizers, we had some chips, Roasted Tomato Salsa, and Guacamole that you too can make from following Shrimp Guacamole recipe, but omit the shrimp.
Back to flan, let me show you how I make it. Let’s cook some food!
Preheat the oven to 325° F.
In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs.
Set aside.
In a small pot or sauce pan, on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes.
Keep stirring the sugar, as it can burn easily.
Immediately pour the melted sugar caramel into individual small ramekins (or a 9 by 13-inch baking dish), coating the bottom. Be quick, otherwise, the caramel will get hard.
Pour in the milk mixture.
Place the ramekins or the baking dish in a larger deep pan filled halfway up with water, but be sure not to let any water spill into the flan mixture.
Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
Let the custard cool 2 hours before serving. To serve, you can either use a knife, run through the side of the ramekin and flip it over on a plate or just serve in the ramekin.
I really hope you give this Caramel Flan recipe a try. It’s so simple and totally worth making it. The recipe card is below.
- 2 cups (16 oz.) fat-free evaporated milk
- 2 cups (16 oz.) fat-free sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 egg whites
- 3 whole eggs
- ½ cup pure cane sugar
- Preheat the oven to 325° F.
- In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside.
- In a small pot or sauce pan, on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar, as it can burn easily. Immediately pour the melted sugar caramel into individual small ramekins (or a 9 by 13-inch baking dish), coating the bottom. Be quick, otherwise, the caramel will get hard.
- Pour in the milk mixture.
- Place the ramekins or the baking dish in a larger deep pan filled halfway up with water, but be sure not to let any water spill into the flan mixture. Bake in the oven for 45 minutes to 1 hour, or until the custard is set.
- Let the custard cool 2 hours before serving. To serve, you can either use a knife, run through the side of the ramekin and flip it over on a plate or just serve in the ramekin.
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