Dreamy Flan


Dreamy Flan

Dreamy Flan
1/12th wedge
8 Hr
55 Min

This is the richest, creamiest, and most amazing flan you'll ever taste! No, really. Our flan is the kind that dreams are made of, which is why we call it our Dreamy Flan. This custardy dessert is a Latin favorite and a real must-try!

What You'll Need

  • 1 cup sugar, divided
  • 1 (14-ounce) can condensed milk
  • 1 (12-ounce) can evaporated milk
  • 6 eggs
  • 1 tablespoon vanilla extract

What to Do

  1. Preheat oven to 350 degrees F. 
  2. In a small skillet over medium heat, cook 3/4 cup sugar until completely melted and caramelized, stirring occasionally. Immediately pour into a 9-inch cake pan. (Be careful, caramelized sugar will be hot!)
  3. In a blender, combine condensed milk, evaporated milk, eggs, vanilla, and remaining 1/4 cup sugar. Blend 15 seconds or until thoroughly combined. Pour over caramelized sugar in pan.
  4. Place flan pan in a large roasting pan. Pour just enough hot water into roasting pan to go halfway up sides of flan pan (being careful not to get water into custard). Bake 55 to 60 minutes or until a knife inserted in center comes out clean. Carefully remove from hot water bath and allow to cool 1 hour. Cover and chill overnight or at least 4 hours. 
  5. Just before serving, run a knife around inside edge of pan to loosen flan from pan. Invert flan onto a 12-inch rimmed serving plate. 

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 250
  • Calories from Fat 69
  • Total Fat 7.6g 12 %
  • Saturated Fat 4.0g 20 %
  • Trans Fat 0.0g 0 %
  • Protein 7.9g 16 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 113mg 38 %
  • Sodium 111mg 5 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 38g 0 %

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Have been making flan for 40 years and never add sugar to the milk mixture. If you add cream cheese, you have flan Napolitano. in central Mexico. Also, run a knife around the rim of the pan after is has cooled for 10 minues, then carefully turn the flan out on a rimmed plate. I have never had flan stick to the pan using this method. You can omit the cream cheese if you wish, and add extract to taste in whatever flavor you like. I use banana, orange, brandy, rum, or strawberry.

In all my years, I have never had flan. I have seen it mentioned in TV or movies and seen it in the grocery store as a box dessert in the international aisle. I thought it would be one of those labor intensive recipes. I am suprised that it is not.

Yummy! This sounds good. I have always had an issue with things coming of of the pan "whole". Cross my fingers.

Why was sugar included in the video, but not in the online recipe?

Hi there! Sugar (divided) is listed as the first ingredient for this recipe. All the ingredients can be found under "What You'll Need." I hope that helps! :)

What is the sauce that you pour over the flan before serving.

I think it was the sauce from the pan.

Good afternoon! The sauce being poured over the flan is the sugar caramelized from baking the flan itself. I hope that clarifies things. Happy Friday! :)

The firsr step in making this recipe is to put the sugar in a pan and slowly brown it (caramelizeBe careful to not burn it. Imediatelt pour it into the pan you are going to bake the flan in. It hardens kinds fast so you must tilt the pan to coat the bottom. When you pour the other mixture over the browned sugar and bake it.....when you take it out of the oven you turn it upside down onto another plate and leave the pan still over the flan so that the browned sugar runsa ll over the flan. ( I hate not being able to backspace to correct typing errors!!!!)

I would add 4 oz. of softened cream cheese to the milk mixture. I got my recioe from a West Indian when we lived in P Rico and I always doubled the recipe with 8 oz cream cheese. It realll is a winner with the cheese. I also add cinnamon and nutmeg to mine.

This is a rich and creamy dessert. Bake it a little more, or less, depending on how creamy you like it. Have been making flan for 40 years, but never add sugar to the milk mixture. I do, however, add extracts of my choice, usually about one small teaspoon, to change the flavor. Try coconut, orange, strawberry, rum, nut, coffee, whatever appeals to you.


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