filled mushrooms made by Megan.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
Ingredients
- ⅔ cup white sugar
- 2 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 5 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat sugar in a small nonstick saucepan over medium heat until completely dissolved; shake and swirl the pan until sugar has caramelized and is a dark golden brown color; pour into a 1 1/2-quart baking dish, and swirl to coat the bottom of the dish evenly.
- Combine cream, condensed milk, eggs, milk, and vanilla in a blender; blend on high for one minute. Pour mixture over caramelized sugar.
- Place the baking dish into a deep roasting pan; pour in enough boiling water to come 1 inch up the sides of the dish.
- Bake in preheated oven until flan is set, 50 to 60 minutes.
Reviews
easy, fast and delicious!!
This was delicious! I doubled the recipe and used a 13×9 nonstick baking pan. I’d say it took about 65 minutes in a convection oven. In hindsight, I think it was done earlier, but it was still jiggly when a toothpick came out cleanly. The edges were maybe a tad overdone, so I’ll trust the toothpick test next time. I ended up making my own sweetened condensed milk because I didn’t have any, and I added a little cinnamon and cloves to that… not much, just for background hints that I wanted in the flan. Due to the large pan, some of the caramelized sugar started to harden toward one of the ends… I tried to spread some soft chunks there to ensure that end had some caramel, which seemed to work fine. Next time, I won’t worry about going up the sides (took more time) if I make a double recipe. Because it was such a large size, I served it right out of the pan and spooned the yummy sauce over each portion. The flan was perfect to go with the Mexican-themed dinner we had. I look forward to making it again!
Great recipe. Perfect as written. Try sprinkling flavors like instant coffee, cocoa, cinnamon on the baking dish BEFORE the melted sugar. Adds a hint of flavor to the caramel. The coffee is my favorite. You can also add coffee to the custard in the blender, or substitute flavored milk (use less sweetened condensed milk). My oven’s top elements went bad in the middle of cooking this one (pictured) and I had to finish it at my neighbors. Still turned out fine, very forgiving recipe. Great recipe!
Would have been a 5 if proper dishes were used
Instead of the cream and milk, I added 1 can of evaporated milk. It was amazing! Thanks.
Love this. I have an issue with scorching the sugar– I tend to do things at to high of a heat!
MN Mom, I cook mine for exactly 60 mins. It’s perfect. Look at some of the recipes. Most all of them you cook 60 mins. Maybe he likes his a little thin.
I made it to the recipe and added mango and coconut it is so good
So delicious!
It was very easy and definitely a crowd pleaser! I left it in the oven an additional 10 minutes over the 60 because it didn’t look set up however, flan will eventually set up during the chilling process so I don’t believe I needed to go that extra 10.
Reminded me of my childhood. Loved it!! I hand mixed the ingredients instead like the way my grandma would. Turned out amazing!! 10/10 would recommend
HEY ALL, LISTEN. This is going to cook through, and it’s going to be runny coming out of the oven after an hour. THIS IS FINE, LET IT CHILL IN YOUR FRIDGE FOR AT LEAST FOUR HOURS. Make it eight hours if you can resist digging into it early. Treat your flan like jello because it’s gotta chill to turn firm. This recipe provides the silkiest, creamiest flan I’ve ever had, and I will be following it religiously until I’m dead.
Best and easiest flan recipe you’ll ever find. Everyone raves about it every time I make it.
Very good and easy
This was amazing. We just returned from a Miami vacation, and I wanted to re-create our favorite foods we ate there. I thought I would have to play around to find a flan I loved, but this was a winner on the first try. Completely perfect. We used a Blendtec blender, which is larger than a standard blender. It fit fine and made the flan a silky and creamy. I followed the recipe as written, with the following modifications: 1. added 1 teaspoon each lemon juice and water to the sugar to help it incorporate and caramelize, 2. added 1/4 teaspoon lemon extract, and 3. used evaporated milk instead of fresh milk.
I’ve been making this recipe for my family for years now and finally am reviewing! We love this recipe. It’s easy to make and has turned out for me every time. I’ve never changed a single thing from the original measurements. We are from central California and this flan is as good as any restaurant I’ve had. All my kids give it two thumbs up!
WOW,,, !!!! it was a hit … easy to make and soooooooooo good… !
I’m with the others saying it doesn’t set…. I too followed the instructions to a T. This does NOT set. I’m beyond upset. This was for my husbands birthday. The instructions seemed so simple. How on earth are so many people saying this cooked properly for them? They’re either lying or have magical $10,000 ovens.
This is a deliciously creamy flan. Be careful though, it’s so good you will want to eat the whole thing in one sitting and it is calorific.
Using an 8 cup Corningware casserole for baking the flan, I pre-warmed the baking dish in the oven so I could evenly coat the bottom with the hot sugar syrup by tilting around the syrup, poured from non-stick skillet. I found that lowering the oven temp to 320, kept the hot water bath from boiling, which allowed egg filling to have a smoother texture with fewer air bubbles forming. 90 minutes was just right at that oven temperature. Subbed 1/2 tsp of Cointreau liquor for 1/2 tsp of the vanilla extract to compliment browned sugar flavor. Family loved it.
My step mom makes this all the time it is so good!