Flan recipe

So the other day I was just craving something sweet but didn’t really know what to make. The holidays are coming up and yea pumpkin pie kind of sounded good but it wasn’t really what I was craving. I thought flan.. That’s something that I haven’t had in a very long time. So I looked up some recipes and went to the store to get supplies. I remember the last time I had it (about 10 years ago) it was extremely rich and tasted too much like eggs. Every recipe I ran into said to add 6eggs then add cream cheese to take that egg flavor away. I don’t believe in adding more things to a recipe to take too much of a flavor away, if it tastes too eggy I’d rather take an egg or 2 out of the recipe than add another ingredient to counter the flavor because that will add more calories.


After a few trials and errors, here’s Rixa’s mix:


FLAN RECIPESpanish Flan that I slightly overcooked so there's bubbles on the edges and it had a rubbery taste. Cook time changed to 1hr to get the perfect edge


3/4 cup sugar

4 eggs

1 can evaporated milk (12oz)

1 can sweetened condensed milk (14oz)

1 cup milk

1 table spoon vanilla



The easy part: In a bowl beat the eggs until fluffy, add vanilla, add all the milks and mix until combined.

The tricky part that freaks people out: In a pan you need to caramelize the sugar so turn the heat on, just dump the 3/4 cup sugar into the pan and constantly stir it. At first it seems like it takes forever for it to do anything but once it starts melting it goes quick and that’s why you can’t leave it and walk away for a second! Keep stirring it until it starts turning a light caramel color and turn off the burner. It stays hot and keeps going after the stove is turned off.

Now be very careful and pour a thin layer of it into the pyrex bowl or remekins. Aluminum pie tins don’t work very well to cook this with but you can work with it if needed.

Preheat the oven to 350 degrees.

If you have a roasting pan or big oven safe container that’s taller than the bowl or remekins that have the flan, add enough water to come up 1/2 the height of the bowl or remekins and put them in the oven.

If you only have something like a rectangular cake pan fill it up about 1/3 full of water, cover the bowl or remekins with tin foil indivudually then put them in the cake pan, then put in the oven.

If you don’t do this the top will start to get dark and not look right when flipped over and served.

cook for 1 hour. If you cook it a bit too long bubbles on the sides will appear like what happened in the picture.

Pull out of the oven and let cool, the center should be jiggly and just set. Let it cool until it’s room temperature. When it’s room temperature you can try it out by taking a spatula or butterknife and going around the edge to loosen it, put a serving tray or a plate under the bowl/remekin and flip it upside down. ¬†ENJOY!

Refrigerate the rest, if you have patience after this process and would like it to be a bit more set, leave it in the refrigerator overnight before serving. it will stay good for 3-5 days. This recipe is enough to fill 2 20oz bowls, or 11  4oz remekins.



Try using 1 cup of different kinds of milk like coconut milk, soy milk, rice milk or the like to see if it changes the flavor. Comment your thoughts or your results!

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