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Nutrition Facts
Serving Size 1 (109g) Recipe makes 18 servings
Calories 260
Calories from Fat 75		(28%)
Amount Per Serving		%DV
	Total Fat 8.3g	12%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 119mg		4%
Potassium 301mg		8%
Total Carbohydrate 39.1g		13%
	Dietary Fiber 0.0g	0%
	Sugars 35.3g
Protein 8.2g		16%
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Easy Flan

Recipe #113507 | 1½ hours | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Susan #2
Mar 16, 2005

Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation.

SERVES 18 -24 (change servings and units)

Ingredients

1 cup sugar, caramelized
6-10 eggs, well beaten
2 (14 ounce) cans sweetened condensed milk
2 (12 ounce) cans evaporated milk
1 teaspoon vanilla
1 dash cinnamon

Directions

1
Coat tube pan with caramelized sugar.
2
Allow to harden, then place pan in container with ice cold water until the caramelized sugar cracks.
3
Mix other ingredient in order, stir well and pour in mold.
4
Place mold in pan with 2" hot water in preheated oven.
5
Bake at 350°F for 1 hour or until firm.
6
Let cool, then invert and unmold.
7
Decorate with fresh berries or edible flowers, if desired.

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Featured Reviews for This Recipe

From: Chef #1233496

On Apr 10, 2009

This recipe is really good, but I believe I improved it a bit. The cinnamon really adds to the flavor, but I don't think they added enough. I put in about 1/2 a teaspoon. Also for the variation in eggs I put in the minumum of 6. I think it makes a creamier texture. The more eggs you put in I think it would make a more egg like texture. Also I baked it in individual silicon cupcake pans and baked it for 45 mins to 1 hr. Then I just ran a knife along the edge where the pan and flan meet and flipped it. you may need to put a little bit of force on flipping it down to help get it out. Then take a spoon and scrape some of the liquified caramel on top or around the flan. Makes a nice presentation. With the improvements I would give this recipe 5 stars.

0 people found this review helpful

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From: KUKristen

On Jan 27, 2009

The preparation to make this was super easy (except the whole caramelizing sugar part). Never having made flan before, OR caramelized sugar... I was a little confused, but figured it out adequately. But it was super easy to just dump the ingredients in a bowl.. mix together and pour in a dish... then bake for an hour... can't beat that. We didn't have a tube pan, so we used just a regular baking dish. Getting the dish in another dish of water was a challenge.... and then subsequently flipping the flan out of the dish once it was done baking was another challenge... with 5-6 people in the kitchen trying to figure out how to do it... While the flan basically split in half during the flip-over... so it wasn't the most beautiful presentation... the taste was AMAZING. Everyone loved it — and despite some of the gaffs... It was worth making... and I would definitely make it again...

1 person found this review helpful

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From: Chef #409329

On Dec 31, 2006

Absolutely fabulous! I've made this twice now and it has become a family favorite. This is easy enough to make anytime, not just for special occasions. I used 8 large eggs (happy medium) and the flan turned out firm and creamy. Using 6 eggs would probably give a softer custard. Many kudos!

6 people found this review helpful

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From: KariSimone

On Aug 14, 2005

Best flan ever, thanks susan, my neighbor is from puerto rico and said this rates with his granny's, really simple, great instructions, thanks susan, kari

3 people found this review helpful

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