Traditional Flan

As you may recall me mentioning in my Chocoflan post, I used to not be a fan at all of flan. It was, of course, the chocoflan that allowed me to change my mind about the dessert. I soon also realized that flan is a whole lot like crème brûlée (which is a must-try for anyone who was wondering). 

flan.4For those who aren’t even sure what flan is, it’s a light custard-like dessert. It’s different than probably what most people think of when they think of custard since it’s a bit stiff; you can eat it with a spoon of a fork. The taste is very similar to any other vanilla custard: creamy, sweet, and delicious! 

To make this recipe, you will need to head some sugar and spread it on an 8×8 inch brownie pan, as shown:


Once your flan mixture is prepared, you’ll place your brownie pan in a larger pan filled halfway with water. 


After that you’ll just need to let your flan cool before you serve it. 


The “syrup” in these pictures is actually just the sugar that you melted in the beginning; after being cooked, it stay in a liquid form, even if it’s not hot. 



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  1. 5 eggs
  2. one 12-oz can of sweetened condensed milk
  3. one 15-oz can of evaporated milk
  4. 2 cups whole milk
  5. 2 tsp vanilla extract
  6. ½ cup sugar
  1. Preheat oven to 350F. You will need two pans for this recipe: an 8x8 brownie pan and a larger pan to create a water bath for the 8x8 inch pan. Prepare hot water in a tea kettle.
  2. In a small skillet, heat the sugar just until melted and beginning to brown. Quickly grab your brownie pan and spread the sugar. Sugar hardens VERY quickly.
  3. Mix all the ingredients together in a bowl. Pour into the brownie pan. Place in the brownie pan in the larger pan. Fill the larger pan halfway with hot water. Bake for one hour.
Jackie's Delectable Delights

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