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

Lebanese Mahalepi with Figs (Milk Pudding) with Orange Blossom Syrup
Profile Photo by Angelina Papanikolaou in Desserts
Simple and easy to make Lebanese Mahalepi (milk pudding) with orange...
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: 12 Level: Easy


Baked Banana Custard
Profile Photo by [email protected] in Desserts
A deliciously simple dessert idea that your family will love! Try...
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: 6 Level: Easy


Portuguese Custard Tarts
Profile Photo by María Betania in Desserts
The original recipe for the classic Portuguese Pasteis de nata.
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: 12 Level: Intermediate


Mango Coconut Pudding (Manjar de Manga)
Profile Photo by Lori Kemph | Mutt & Chops in Desserts
This mango and coconut pudding is a cool, tasty, and very...
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: 12 Level: Easy


Pudim de Leite (Brazilian-Style Flan)
Profile Photo by Lori Kemph | Mutt & Chops in Desserts
A decadent and delicious custard, this traditional Brazilian dessert is covered...
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: 10 Level: Easy