Caramel flan

Caramel flan


  • 3/4 cup sugar
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 2 can evaporated milk. (To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup)
  • 1 teaspoon vanilla extract


  • In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, for about 15 minutes. Quickly pour into an ungreased  round baking  dish, tilting to coat the bottom
  • In a bowl, beat the milk, condensed milk, and eggs, one at a time until thoroughly combined. Add vanilla essence mix well. Pour over caramelized sugar.
  • Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for about 45 minutes or until center is just set (mixture will jiggle).
  • Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
  • To unmold, run a knife around edges and invert onto a large rimmed serving plate.  
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