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Best Flan Recipe Ever-Guaranteed!

Updated on January 06, 2015

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This looks like the flan I make...I am drooling as I write!
This looks like the flan I make...I am drooling as I write!

Best Flan in the World

My friend from Puerto Rico gave me this recipe. This flan is fabulous and easy to make! This is a family recipe she learned from her Mother. There are only 4 ingredients, it is super easy!

I am on a raw food diet now and will probably never stop. I eat about 90% raw, but sugar is not included in that 10%. I doubt if I will stop this diet anytime soon, the results have been tremendous and I am only just over 3 months! I thought since I could not enjoy this wonderful dessert, maybe someone else would.

I must admit I had a little problem with making the caramel the first time. Her recipe called for sugar and water. I would put these in the pan, get to a nice boil, only to find that the water evaporated and left me with sugar! That first time, I kept adding more water, having it dry out and leaving me with sugar. How frustrated I was!

I finally called her after about an hour to find out what I was doing wrong. (You would think I would have been smart enough to call her after the first few times.) She laughed and laughed when I got her on the phone. "Jou need to let the sugar melt", she told me. (Her "y" always sounded like a "j"--my friends and I loved when she said someone had been "jelling" [yelling] at her.)

She teased me about the sugar for the longest time! "How can jou melt a heart, when jou can't even melt sugar", she would say. (We were much younger then.) "How do jou expect to get a boyfriend if jou can't even melt sugar." She is a wonderful lady with a finely tuned sense of humor.

Oh yea...the flan, I almost forgot.

Let the sugar melt in the pan.  Cook it over med-high heat and watch it every minute.  It will brown into that wonderful caramel color. 

Ingredients

For the Flan:

6 large eggs

2--12oz cans of Evaporated Skim Milk

1 1/2 cups of Sugar

1 teaspoon of Vanilla Extract

 

For the Caramel:

2 cups of Sugar

1/4 cup of water (although I never use this any more, I just melt the sugar) 

Making the Caramel

Put the 2 cups of sugar into a pan (frying pan or pot). You can add the water if you like, but I no longer do. Cook over med-high heat until the sugar melts and becomes a nice golden brown. You need to watch this carefully and adjust the heat as needed. The sugar will boil as it melts, this is normal.

Put the caramel in a 8X3 cake pan. Allow it to cool slightly while you make the flan.

**WARNING:  Most plastic utensils will melt before the sugar does.  It is best to use a wooden spoon or some sort of metal utensil.  ***Thanks Bart for reminding me***

Making the Flan

The flan is much easier than the caramel and after your first time the caramel is easy also.

Crack 6 eggs into a large bowl.  Mix the eggs together using a fork or a whisk.

Add the rest of the ingredients and mix until smooth.  You (Jou) can use a mixer, but all you really need is a fork or whisk.

Pour this over the caramel in the cake pan. 

Cooking the Flan

This flan must be cooked in a water bath. Find a pan that will fit your flan pan. Make sure there is space around all sides of the flan pan. I usually use a roaster pan or lasagna pan for this.

Put the flan pan with the flan ingredients into the outer pan. Put water into the outer pan high enough to come about 3/4 of the way up on the flan pan.

Place the pans in a pre-heated 350 degree F oven and cook for 1 hour. Check the flan with a toothpick in the middle to ensure it is done. The flan may not look exactly firm, but if the toothpick is clean it is done.

Eat the Flan

Let the flan sit until mostly cool. Put a plate over the top of the flan pan. Make sure the plate is big enough for the flan and the caramel.

Turn the flan pan and plate over quickly, holding the plate over the top of the flan pan. Let the flan cool, the caramel will not harden. Jou now have a wonderful, delicious treat to serve!

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    • linjingjing profile image

      linjingjing 8 years ago

      This article is very helpful to me

    • linjingjing profile image

      linjingjing 8 years ago

      Best Flan Recipe Ever Guaranteed

      This is a good idea

    • k@ri profile image
      Author

      k@ri 8 years ago from Sunny Southern California

      I'm glad you liked it. It really is easy, and always comes out with the correct texture!

    • tdarby profile image

      tdarby 7 years ago

      Thanks, I have always wanted to make Flan and now I am going to give it a try.

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      tdarby, This is a really easy recipe and gives the perfect texture. The hardest part is the caramel! :D

    • ajcor profile image

      ajcor 7 years ago from NSW. Australia

      Great recipe k@ri - i haven't made a caramel flan for a couple of years and as "jou" say the hardest bit is preparing the caramel - so you have inspired me to make another very soon! - cheers

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      ajcor, You would have laughed if you could have seen me making that caramel the first time...I was so frustrated! :D

    • ajcor profile image

      ajcor 7 years ago from NSW. Australia

      k@ri - 100 wow wow wow!!!

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      Thanks ajcor!

    • jill of alltrades profile image

      jill of alltrades 7 years ago from Philippines

      I love flan but just usually buy. I have not made it in a long time and I've lost my recipe. I'll try my hand at at your recipe. It looks similar to the recipe I remember. Hmmm... I can almost taste it....

      Thank you very much for sharing.

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      jill, It is a very good recipe given to me by a very good friend! Definitely better than any I have bought. :D

    • lunandotavon profile image

      lunandotavon 7 years ago

      definitely will try your method, my husband love flan, my usuall method is by steaming for 20 minutes, cool and refrigerate to firm it

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      lunandotavon, I love flan also. This one comes out firm, you can eat it warm if you like. Hope it works for you. :D

    • deejaylao profile image

      deejaylao 7 years ago from Philippines

      Thank you so much for this hub. I really2x love flan. I can even eat up all the flan in my friends house. That's for about 5 person but i ate it all up. haha.

      I cant wait to make my own flan and eat it myself.

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      deejay, I hope you like this one! It really is a foolproof recipe...it came out perfect the first time I made it! (That is, after I learned how to make caramel) :D

    • profile image

      angel R 7 years ago

      hey there. im going to atempt the long awaited flan recepie. im puerto rican and have always loves that for dessert. ill let you know how it came out. its in the oven as we speak. Chow

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      Thanks angel R! Let me know how it came out! Glad to know you did not have the caramel problems I had. I figure if this recipe can come out so well for me...it is the perfect flan recipe and will come out equally well for others! :D

    • profile image

      angel R 7 years ago

      it came out real good. everyone in my platoon had some and loved it. thanks

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      angel, That is so nice of you to let me know! It really is an easy recipe, isn't it? Where are you?

    • profile image

      L. Andrew Marr 7 years ago

      Mmmm, Flan =]

      I sense a flan sonnet coming along =P

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      L. Andrew, A flan sonnet! Yummy! :D

    • Jane@CM profile image

      Jane@CM 7 years ago

      This sounds easy & yummy, going to give it a try! Thanks K@ri!

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      Jane, It's pretty much fool-proof, as proven by the fact that it comes out perfect for me!!! :D

    • ocbill profile image

      ocbill 7 years ago from hopefully somewhere peaceful and nice

      sounds tasty. I have eaten flan from Brazil and they use different ingredients. condensed milk, no caramel, something else but it taste similar.

      tchau

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      ocbill, It's a great recipe and tastes great too! It's always a favorite when I make it. :D

    • profile image

      Niccolo 7 years ago

      shit!

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      Niccolo, Yes, this recipe is the sh*&, isn't it! :D

    • profile image

      Suzy 7 years ago

      Great recipe. My family is begging me to make it for the holidays!! I just want to warn people to not taste the melted sugar(caramel) when it's hot...it will burn the hell out of your mouth. I learned the hard way:(

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      Suzy, I hope your family loves it also! And that's a good point...don't taste the caramel...

    • docrehab profile image

      docrehab 7 years ago from MIAMI, FL

      Great post!

    • profile image

      Lkp 7 years ago

      Tastes too much like egg!

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      docrehab, Thanks! I hope you like it. :D

      Lkp, I'm sorry you thought so. I do love it! :D

    • profile image

      amia 7 years ago

      hi do i neep to cover the molds with foil?

    • profile image

      Cooks-for-Others 7 years ago

      This looks like the flan I used to make. I am going to substitute a creme anglaise for the the evaloprated milk. (I don't have any in the house, don't want to go out and I have plenty of cream, milk, sugar and egg yolks). I'll let you know how this works.

    • Velofit profile image

      Velofit 7 years ago from Tampa, FL

      K@ri I am trying this recipe for the first time. It is in the oven as I speak. I will let you know the turn out. First time making caramel as well. I think I nailed the caramel for my first time. Thanks so much for this recipe.

      Jeff

    • profile image

      Annette 7 years ago

      My granddaughter and I just love flan but I have always just made the jello version,I have some in the oven now,the carmel was really easy for me since I've made lot's of homemade candies this way.Cant wait to try this!

    • k@ri profile image
      Author

      k@ri 7 years ago from Sunny Southern California

      amia, No you don't need to cover it.

      Cooks-for-Others, That sounds terrific! I bet it's delicious. :D

      Velofit, Great job with the caramel! My friend laughed sooo hard at me my first time. I hope you like it as much as I do!

      Annette, The jello version is good, but not near as good as this (I think). I hope you love it!

    • profile image

      Kim 6 years ago

      This WAS the best flan ever. My fiancé is from Cuba and he told me this was my best one to date. So, it is a keeper. Thanks for posting.

    • profile image

      cindy 6 years ago

      I am trying this it's in the oven right now I am so excited, my dad is from Puerto Rico, and he LOVES flan. My husband and I are trying it tonight, and I will make it for my dad on his birthday next week , thanks for the recipe!!!!

    • profile image

      Cook  6 years ago

      Tooooooooo much sugar added for the caramel. It doesn't cook because you only add 1 cup not 2!!!!!

    • k@ri profile image
      Author

      k@ri 6 years ago from Sunny Southern California

      Kim, I'm glad you liked it. Thanks for letting me know! :D

      cindy, Let me know how it turned out...did everyone like it?? :D

      Cook, I'll have to try that next time. Thanks! :D

    • profile image

      Bart  6 years ago

      FYI: the melting temperature of plastic spoons is lower than sugar

    • profile image

      courtney 6 years ago

      thank you so much for this recipe it saved my butt. it tastes really good!

    • profile image

      Mil 6 years ago

      My first time making Flan, and I have to say this was so easy even the caramel. Thank you so much for sharing.

    • profile image

      Rosie  6 years ago

      Hi, Am I suppost to heat the milk?

    • profile image

      yo yo  6 years ago

      did any1 try this.? did it taste good??

    • k@ri profile image
      Author

      k@ri 6 years ago from Sunny Southern California

      Bart, I am so sorry! I found that out the hard way also. Thanks for bringing this up. I'll go add a warning. :D

    • k@ri profile image
      Author

      k@ri 6 years ago from Sunny Southern California

      courtney, Thanks for letting me know! :D

      Mll, It's an amazingly consistent recipe. Good for beginners and experienced flan makers. My friend was a saint to share it! :D

      Rosie, No, you do not need to heat the milk. Just mix it all together and pour it in the pan. :D

      yoyo, see courtney's reply. :D

    • profile image

      Ruthie 6 years ago

      This recipe is so simple and tasty! You cant ask for more, thanks for posting it.

    • profile image

      Annika 6 years ago

      Wow I am craving it and I'm sick o.0 wow I need to get mez some flan

    • profile image

      Paticake 6 years ago

      Made it this morning. Im going to take it to some friends at work.......... I can't wait, hope they/we like it!!!!

    • profile image

      Angelica 5 years ago

      okay I'm going to try this flan tonight BUT first I want to ask, how is the texture?? I don't like my flan too dense but I don't like it like jelly either (think Kozyshack or Jello brand). Thanks!!

      Can you email me at angelmsuarez@gmail.com to let me know!

    • profile image

      Elizabeth 5 years ago

      I just made it, in the oven now.. I think i undercooked my carmel because it is just an amber.. but the first time I burnt it so I was a little scared of letting it burn again. Wish the flan luck as it bakes away in its little pan..

    • profile image

      LuAnne 5 years ago

      I've made this recipe several times and it's very good but I do have a few questions/problems. (1) My caramel never completely comes out of the pan...there's always a hard layer of sugar stuck to the bottom of the pan. (2) The recipe says to cook for an hour but my flan is still very liquid after an hour. It usually takes about 1-1/2 hours for it to set up (still jiggly when I take it out of the oven). (3) The center of the flan so simply scrumptious but around the edges is not silky like the rest. What am I doing wrong? We love the taste so I really want to perfect it.

    • profile image

      Stephanie 5 years ago

      Would it be ok if I baked it in a glass baking dish instead of a cake pan?

    • profile image

      Jason 5 years ago

      Not bad, but it was eggy.

    • profile image

      Xiomara 5 years ago

      Hi K@ri,

      I know how to make flan but.....Dominican Style. I came across to double check the time and temperature. Thanks a million for sharing this delicious Puerto Rican dessert.

      Happy New Year

    • profile image

      Nell 5 years ago

      Useless , no cream ...u don't know nothing about flan

    • profile image

      Marc 5 years ago

      two things to add here, :) Jou have to melt the sugar with a little water once it gets bubbling really good,you give it another 2 min of bubbling and while stirring put in some lemon juice that will keep the caramel from crystalizing and now you can brown it till its golden :) as far as some folks saying it taste to eggy, well that is faln in a way :) but you can add cocnut milk to it to change the flavor also, and youcan also experiment with what ever flavor you like withing reason :), I have also added cream cheese to the mix and its come out softer but firm a;lmost like a cream cheese flan , :) great website and post btw

    • profile image

      Mona 5 years ago

      Hahaha....I must be a moron or something because this was a total fail for me! I left it in for an hour and a half, and my egg mixture was a soupy mess and the caramel was like hard candy. No idea what I did wrong...I followed the recipe exactly!

    • profile image

      Stan 4 years ago

      This recipe is WONDERFUL! I'm sure the outstanding part is the water bath. I had to cook for hour and a half and then I turned off oven and left it in for another half hour. Today(Easter Sunday)couldn't find this recipe so I tried another 'easy' recipe, total disaster. Also I use Jumbo eggs which may account for longer cooking time and REAL vanilla. Delicious .. thanks for sharing.

    • profile image

      Brenda 4 years ago

      I've been using this recipe for over a year now, and it's wonderful! I did burn the sugar the first time (I can admit it lol!), but after that I kept an eye on it and haven't had a problem. I don't add water when melting the sugar, and I also use 5" high round Corningware dishes to bake it in. Sometimes when I make it, I add other flavors such as vanilla bean or cinnamon...be creative and try different versions. This is one of the things I make for holidays, parties and work gatherings that people always ask for over and over again. I usually have to make 2 now because it disappears fast! THANKS K@RI FOR SHARING! =)

    • profile image

      Futamarka 4 years ago

      Dи=Ви min/Ви max, где Ви min, Ви max – соответственно, минимальное и максимальное значения параметров качества презерватива в одном направлении. Микро(нано)неоднородность шиньона презерватива является причиной анизотропии его свойств. Коэффициент анизотропии (Аj) как характеристика микроструктуры в конкретной точке шиньона может быть вычислен, например, по формуле:

    • profile image

      Mylindaminka 3 years ago

      Этапы химической завивки - Определение волос и состояние кожи головы и перед химической завивкой, выбор соответствующего препарата, определение структуры и качество волос. Очень важно правильно определить вид прежней обработки волос и способ нанесения химического состава.

    • profile image

      Maria 3 years ago

      Can I make this with a cheescake pan? A springform pan that is?

    • k@ri profile image
      Author

      k@ri 2 years ago from Sunny Southern California

      Get a thermometer and double check your oven temperature. My caramel also usually sticks some to the pan. Are you using the water bath?

    • k@ri profile image
      Author

      k@ri 2 years ago from Sunny Southern California

      Should be.

    • k@ri profile image
      Author

      k@ri 2 years ago from Sunny Southern California

      I need to try the lemon juice!

    • k@ri profile image
      Author

      k@ri 2 years ago from Sunny Southern California

      sorry...

    • k@ri profile image
      Author

      k@ri 2 years ago from Sunny Southern California

      I actually think you are supposed to use a springform...I just dont usually have one. :)

    • Au fait profile image

      C E Clark 2 years ago from North Texas

      I love flan and this looks yumny! :)

    • profile image

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