Iris Perez, who passed away, left behind a fantastic flan recipe. It is Mexican in origin. Eight ounces of cream cheese can be used in place of two eggs for a thicker, cheesecake-like texture.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch round |
Ingredients
- 8 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups white sugar
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
- In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
- Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.
Reviews
Delicious! I added one extra yolk to make it denser and it was perfection !
Not bad, but all these Flan recipes with sweetened condensed milk are TOO SWEET! If you are satisfied by the sweetness of the caramel sauce (which is all sugar) and prefer the custard taste of a TRADITIONAL flan recipe, skip this one and continue searching for the recipes with just sugar, milk, eggs, salt, and vanilla. There are a few out there, and they are much more satisfying with more variety of flavor, not just sweet.
Not sure if it was something I did, but the texture of this was not my favorite
Used 9 inch pan and it was only 1/2 inch thick. Texture not as smooth as I wanted. Flan was not as custard like as expected & was more hard than expected. Good enough flavor but not what I was looking for in a flan recipe.
This flan was awesome! I really liked it. but i did add my own stuff like i added two Philadelphia packages and i added coconut cream to give it a great taste, and i succeeded but i do regret not adding any coconut flakes but otherwise my whole family liked it even my Caucasian best friend loved it, and he is picky. So good JOB 😛
Much too solid for Flan. I’ll use less eggs next time. I haven’t made flan in many years, I thought it used Sweetened Condensed Milk and Evaporated Milk.
It was ok, I personally use 6eggs, 2 cups of milk, one can of sweetened condensed milk, vanilla and cocunut milk 1/4 cup. blend this and allow it to settle until the bubbles have dissipated cook in a double pan with 3/4 inches of water in the lower pan on 350 for an hour. cool in the refridgerator for 3 hours flip on serving platter an serve. the caramel is optional to me as i just love the flan itself
I used the sour cream to make this and it came out amazing. So rich but I’ll have to do make it again…someday.
This was too solid for me I followed the recipes exactly and it tasted like a syrup furtada or scrambled eggs with syrup. I was looking for something a little more custard like.
Disapointed…1) the directions are not good for people who have never made this. ie:cooking sugar, i had to look for the directions, the sugar took forever & never browned. 2) it came out very eggy tasting, with bubbles, I followed the directions w/out flaw, now my boyfriend will never let it down, that he doesn’t like flan. I will find a better recipe!
This has to be the easiest and yummiest flan I’ve ever made or had! I mixed the egg mixture with a stick blender and the end result was a beautifully creamy flan. It even converted my non-lovin flan daughter into a fan!
I tried this last week. I love flan, but I’d never made one before. It was delicious, but not as fluffy as I had hoped. Maybe I should beat the egg mixture longer.
Firstly Flan doesn’t originately come from Mexico. It’s actually Spanish from Spain, look it up. In Latin America, flan is popular, and many local versions exist, including the Flan napolitano from Mexico, flan de coco from Costa Rica and the widespread flan de leche, often eaten with cream. If you really want the true tasty check “Creamy Caramel Flan” recipe sorry JessicaDez but your recipe is too dry.
This was a bit more egg-y than I was looking for. I’m going to try some of the other recipes that call for more milk, less egg.
I should have read the instructions more carefully with the sugar. I wasn’t stirring as much as it said to. The sugar came out a bit bitter. How ever my kids loved it. So I guess it ended well.
Made this one last night. I am from Panama and my mother used to make her flan like this, but she would add a “splash” of rum (or any liquor for that matter) to get rid of the “egg-y” taste. I didn’t do that and though it was nice, it did have that eggy flavor to it. I still think it was very nice. After cooling last night, it was still hard to serve. But today, it’s just the perfect texture and very easy to slice and serve!
This tastes like scrambled eggs with simple syrup poured over it. I followed the directions to the letter and it was nothing like I have had in restaurants. I was very disappointed. I will try another flan recipe next time.
this flan was absolutely awesome, i did it for my mexican husband and he loved it, even his family ate it all i’ll definetely do it again
Just like my grandmother use to make. Excellent!
It was good, and a basic recipe for flan. Although I will say I’m Puerto Rican, and this recipe or Flan in itself is not native to Mexico, but Spain, therefore all or most Latin people have flan as a native food. I’ve been eating it since I was a baby, and the rest of my family from past generations, it is a very easy, commong, and good dessert. Can’t go wrong with it.
I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexican recipes main page. It had many tips, like don’t stir the sugar and to add a drop or two of lemon juice to it. Also, it had more detailed instructions on how to make a proper water bath for the flan. One woman, who lived in peru for 10 years, said that she usually flips her flan over right after it cools, then she chills it like that. That way a lot less of the caramel sticks to the pan. These tips made for a nice flan which was also moderately easy to prepare.