How to Make Flan


While each dish may seem small, the taste lingers long after each bite so take your time wolfing it down. This week learn to cook your own sweet and savory flan.

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1 – 1/2 cup sugar
6 – large eggs
1 – 14oz can of sweetened condensed milk
2 – 13 Oz cans of evaporated milk
1 – teaspoon of vanilla

1. Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cookware and a large baking pan they can fit in.

2. Pour 1 cup of sugar and a little bit of water in a warm pan over high heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. The caramel is extremely hot and hardens very quickly, so make sure not to get any on your fingers and feel free to reheat the caramel if it starts to harden before covering the bottom of each ramekin.

3. Use a mixer or a whisk to blend the eggs together. Mix in the sweetened condensed milk and the evaporated milk together, then slowly mix in the 1/2 cup of sugar and then the vanilla. Blend till the mixture is smooth after you add each ingredient.

4. Pour the custard mixture into the caramel lined ramekins. Place ramekins into a large glass or ceramic baking dish and fill with about 1-2 inches of hot water to ensure a moist environment and an even, slow heat. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.

5. Remove the pan and let each ramekin cool in refrigerator for 1 hour. Turn over each ramekin onto a small plate and the caramel sauce will flow over the custard.


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