- Dessert
- Eggs
- Mexican
- Make-ahead
- Stovetop
- Oven
- Blender
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the caramel
- 1 cup
granulated sugar
- 1/4 cup
water
For the custard
- 1 can
sweetened condensed milk (14 oz)
- 1 can
evaporated milk (12 oz)
- 4
large eggs
- 2
large egg yolks
- 1 tbsp
vanilla extract
- 1/4 tsp
salt
- Vegetarian
- Gluten-free
Contains milk (sweetened condensed milk (14 oz), evaporated milk (12 oz)) and eggs (large eggs, large egg yolks).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 325°F. Put a kettle or saucepan of water on to boil for the water bath. Set a 9-inch round cake pan (at least 2 inches deep) nearby, and have a roasting pan or large baking dish ready that the cake pan fits inside.
325°F
- Step 2
Stir the sugar and water together in a small heavy saucepan over medium heat until the sugar dissolves. Stop stirring and let it bubble, swirling the pan now and then, until it turns a deep amber, about the color of an old penny, 8–12 minutes. Watch it closely at the end, it goes from amber to burnt quickly.
12 min
- 1 cup granulated sugar
- 1/4 cup water
- Step 3
Immediately pour the caramel into the cake pan and tilt the pan to coat the bottom evenly. It will harden fast, that's fine. Set aside.
- Step 4
Put the condensed milk, evaporated milk, whole eggs, egg yolks, vanilla and salt in a blender. Blend on low for about 30 seconds, just until smooth. Don't overdo it or the custard will be full of bubbles.
1 min
- 1 can sweetened condensed milk (14 oz)
- 1 can evaporated milk (12 oz)
- 4 large eggs
- 2 large egg yolks
- 1 tbsp vanilla extract
- 1/4 tsp salt
- Step 5
Pour the custard through a fine mesh strainer into the caramel-lined pan. Cover the pan tightly with foil. Set it in the roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the cake pan.
- Step 6
Bake until the flan is set but still jiggles like gelatin in the very center when you nudge the pan, 50–60 minutes. A knife slipped in an inch from the edge should come out clean.
55 min, hands-off · 325°F
- Step 7
Lift the pan out of the water bath and let it cool on a rack to room temperature, about 1 hour. Then refrigerate, still covered, at least 4 hours or overnight.
5 hr, hands-off
- Step 8
To unmold, run a thin knife around the edge. Set a rimmed serving plate upside down over the pan, then flip the whole thing over in one confident motion and lift the pan away. Scrape any caramel left in the pan over the top and spoon the sauce over each slice.
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026