- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Flan

Monday, June 10, 2013


Flan is a dessert that I like to make during holidays.  It is creamy and delicious and the caramel is just perfect.  Flan is one of those desserts that don't last long in my house. 

I love the color of the caramel, can't wait to cut myself a nice big piece. 

Caramel Ingredients:

11/2 cups sugar
2 tbsp of water

Custard Ingredients:

1/2 cup sugar
4 eggs
1-14 ounce can sweetened condensed milk
1-12 ounce can evaporated milk
1 tbsp vanilla
hot water

Preheat oven to 350 Degrees F

To make the caramel pour 1 1/2 cups sugar and water in a pan and heat on medium heat until it browns and becomes golden like caramel. You must keep a close eye on the caramel until it is done - don't let it get too dark. For ramekins quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. For the mold just pour and swirl to make sure the bottom is completely covered and swirl as high as you can go on the sides.
Mix eggs with an electric mixer then add the rest of the ingredients and mix well.   Place ramekins or mold into another baking pan.  Pour mixture into molds or ramekins and cover with aluminum foil.

Then add hot water to the pan half way up, this is called Bano de Maria.  For ramekins cook until flans are gently set for about 35-40 minutes.  For mold cook flan for about 1 hour and 10 minutes.

Cool on wire rack, then refrigerate for up to 8 hours before serving.   When ready to serve run a knife around the inside of ramekin or mold and place a rimmed plate upside down over top and invert flan.

TIP: Bano de maria is where you place the flan casserole into another one with hot water inside. This process is done so that the flan can cook and not burn.

To make it a coconut flan just substitute the evaporated milk for Coconut Milk.


  1. What type of mold did you use for the flan? I've been searching for a while can't find one so I use glass ramekins.

    1. Hi I used a Corningware (Brand) 1 1/2 quart white Round Baking dish. I also use a 2 1/2 quart too. Depending on size of flan.

  2. I think beating the eggs very well is a good idea I tried with my last coconut flan came out better less egg taste. I followed a recipe using 8 eggs and didn't like it. I use between 3-5 eggs and it tastes ok.

    1. Yeah 3-4 eggs is perfect. You don't need 8 eggs for a flan, that is way too much.