The Pioneer Woman Tasty Kitchen
Profile Photo

Caramel Flan

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Flan is a traditional Spanish dessert. This is a delicious representation of it!

Ingredients

  • 6  Eggs
  • 1 can Sweetened Condensed Milk (14 Oz Cans)
  • 2 cans Evaporated Milk (13 Oz Cans)
  • ¼ cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 cup Granulated Sugar

Preparation

Preheat oven to 325 F.

In a large bowl using a mixer, slowly blend the eggs. Then pour in the cans of milk and mix until well combined. Slowly mix in the powdered sugar; then mix in the vanilla extract. Set aside.

Heat the granulated sugar in a pan over medium heat. Constantly stir until the sugar browns and is transformed into caramel. Pour the caramel into baking dish(es). I used a bundt pan but traditional ramekins will work as well!

Quickly mix the custard mixture to make sure it didn’t settle. Pour over the caramel and place the baking dish(es) into a larger baking pan filled about halfway with water. Bake at 325 F for about an hour. Carefully remove the pans from the oven and set on a rack (be careful and make sure the hot water doesn’t slosh and burn you).

Remove dishes of flan to a rack. Cool the flan and then place in the fridge for about an hour. To get the flan out of the baking pan, run a butter knife around the edge of the flan. If possible, place the serving plate on top of the baking pan and invert. If not possible, quickly flip the baking pan and on top of the serving plate. Lift and enjoy!

Recipe adapted from Easy Flan Recipe by Chelsie Kenyon on About.com Mexican Food

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Persimmon Coconut Chia Pudding
Profile Photo by Cookinglsl in Desserts
Smooth, sweet and creamy coconut pudding topped with flavorful persimmon jam....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Mexican Chocolate Pots de Creme
Profile Photo by Marianne Donahoe in Desserts
Mexican Chocolate Pots De Crème. A gluten-free, sugar-free and dairy-free...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Easy Overnight Chia Seed Breakfast Pudding
Profile Photo by Andrea Massaro // Chocolate & Sea Salt in Desserts
This Easy Overnight Chia Seed Breakfast Pudding is full of omega-3...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 1 Level: Easy


Vanilla Chia Seed Pudding
Profile Photo by warmvanillasugar in Desserts
Vanilla chia seed pudding made with coconut milk and maple syrup....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Chocolate Cherry Mousse with Amaretto and Olive Oil
Profile Photo by Kristin || The Buttery in Desserts
A rich chocolate mousse flavoured with amaretto and layered with a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate