The World's Best Baked Flan Recipe - One Chopping Board (2022)

By Joel A.

The World's Best Baked Flan Recipe - One Chopping Board (1)

Oh Hello there!

Hi my name is Joel! And I have one chopping board.

I have been dreaming of having my very own blog since last year and I have never thought I would make it to this, my first blog post. It took me a while to choose a topic that I already knew and what I actually loved – FOOD (Yum!). Just to let you know, I don’t have a culinary degree of some sort, but hey my mom doesn’t have a culinary degree and she cooks like a pro. 🙂

Why a food blog?

Well, everybody cooks (at least tries to) and everybody eats – I wanted to have a broad audience and I have a couple of recipes up my sleeves that I can share. I know there are so many food blogs out there and I am not here to compete with them. Also, there are tons of recipes out there that I haven’t done and I want to try them (even the ones I can’t pronounce) and share it to anyone who will read my blog.

The World's Best Baked Flan Recipe - One Chopping Board (2)

The world’s best baked flan recipe is very easy to make. This recipe would be perfect for new year’s dessert.

When I was in grade school, I wasn’t a big fan of flan because every time I ate this dessert I got headaches. I know. I know. You think I was a crazy kid, I thought so too.

The World's Best Baked Flan Recipe - One Chopping Board (3)

Back to the recipe. I use to mix my ingredients using a blender and it creates a lot of bubbles, this time I went with a mixer, it doesn’t create too much bubbles and when you pour the mixture to a baking pan the bubbles disappear.

The World's Best Baked Flan Recipe - One Chopping Board (4) The World's Best Baked Flan Recipe - One Chopping Board (5)

5.0 from 4 reviews

The Best Baked Flan Recipe

Save Print

Prep time

(Video) Simple Strawberry Sponge Flan (Recipe) || [ENG SUBS]

Cook time

Total time

Author: One Chopping Board

Recipe type: Dessert

Serves: 6-8

Ingredients

  • 5 eggs
  • 1 can (390g) condensed milk
  • 1 can (250ml) evaporated milk
  • 500mL heavy cream
  • 1½ cup white sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 302 degrees F (150 degrees C).
  2. Place the 1 cup sugar in a non-stick saucepan, melt sugar over medium heat. Allow the sugar to melt by swirling occasionally, do not stir, until it dissolves and begins to brown. Continue swirling the saucepan until the sugar becomes dark golden brown.
  3. Pour caramelized sugar into a 2 10x5 loaf pan or 6x4 oval cake pan and swirl to coat the bottom of the pan evenly.
  4. Combine eggs, condensed and evaporated milk, heavy cream, vanilla extract, and the rest of the sugar (½ cup) in a mixer or blender for a minute or until everything is mixed together.
  5. Place the filled loaf pan into a larger pan and add 1 inch of hot water to the outer pan. Bake in preheated oven for 50 minutes, or until set. (See Note)
  6. Allow to cool, refrigerate.
  7. Serve by flipping the loaf pan over a plate (caramel on top). Serve cold.

Notes

I used a mixer instead of a blender to avoid creating too much bubbles.
You can cover your loaf pan with foil while baking to avoid browning.
Check the center of the flan with a toothpick, Flan is done when toothpick comes out clean.


Related posts:

Heavenly Banana Fritters with Caramel Cream SyrupBanana and Mango SmoothiePinakbetStir Fried Mushroom Chicken Fillet

Next Post: Vegan Mung Bean Soup with Bitter Melon Recipe »

(Video) How to make perfect Leche Flan / Smooth & Creamy / Bake or Steam

Reader Interactions

Comments

  1. The World's Best Baked Flan Recipe - One Chopping Board (6)Cynthia

    Hi there Joel! Welcome to the wonderful world of food blogging. And what an entrance you have made with such a decadent dessert that screams, “Eat me, it’s the holidays!” I’m actually making some flan next week for a friend who requested it for their Christmas present 🙂

    Looking forward to seeing more of your work.

    • The World's Best Baked Flan Recipe - One Chopping Board (7)Joel A.

      Hi Cynthia! Thank you for visiting my blog and taking time to read it, its very much appreciated. I never thought anyone would care, since I’m a novice in food blogging. Its nice to have such a warm welcome. 🙂

  2. The World's Best Baked Flan Recipe - One Chopping Board (8)Shelly

    Hi Joel! I love reading food blogs! Your flan looks so YUM and DELICIOUSLY silky. It is one of my most favorite desserts that doesn’t have lemon 🙂

  3. The World's Best Baked Flan Recipe - One Chopping Board (9)Jenn

    That has to be the prettiest flan I’ve ever seen! Almost too pretty to eat 🙂

    • The World's Best Baked Flan Recipe - One Chopping Board (10)John Anderson

      Great recipe.

  4. The World's Best Baked Flan Recipe - One Chopping Board (11)Willma Olsen

    I just made your flan. Your recipe was so easy to follow. In. My family we have flan at most holidays. Reminds me of being back home with my family. Thanks for the recipe. I can’t wait to try it. 🙂

    (Video) How To Make CRÈME CARAMEL [FLAN] | Eraldo's Kitchen

    • The World's Best Baked Flan Recipe - One Chopping Board (12)Joel A.

      Thanks! Hope you enjoy it. Regards to your family. 🙂

  5. The World's Best Baked Flan Recipe - One Chopping Board (13)Kerry

    I’m looking forward to trying the flan….it is in the oven as I type! You didn’t elaborate how to remove the flan from the pan after it’s done. Just wondering what the best way is?
    Thanks

    Kerry

  6. The World's Best Baked Flan Recipe - One Chopping Board (15)Colly Gruczelak

    Pan sizes are confusing. Can I use 9″ pyrex pie plates or 9″ cake pans? How many servings ?

    • The World's Best Baked Flan Recipe - One Chopping Board (16)Joel A.

      You can use 9″ pyrex plates or cake pans. Just make sure the depth of the flan mixture stays within 1 1/2 inch. Otherwise it’ll take longer to cook. It may also take longer to cook in a pyrex plate since metal pans tend to get hot faster. The recipe will serve 6-8 people.

  7. The World's Best Baked Flan Recipe - One Chopping Board (17)Donna

    How much heavy cream–do you mean to say 2 cups?

    • The World's Best Baked Flan Recipe - One Chopping Board (18)Joel A.

      I used two 250mL boxes of cream, 500mL total. Roughly 2 cups.

  8. The World's Best Baked Flan Recipe - One Chopping Board (19)Mary Jane Rodriguez

    (Video) The SMOOTHEST FLAN you'll want to Netflix and Chill with

    I want to add liquor to my flan for the holidays or even fruit. Help

  9. The World's Best Baked Flan Recipe - One Chopping Board (20)fernando

    thanks for the recipe, i followed your instructions, minus putting the pan inside another pan. but i think it’ll be okay. the countdown begins. 🙂

  10. The World's Best Baked Flan Recipe - One Chopping Board (21)Jennifer

    Just made it and ommited the heavy cream and added a cup of whole milk instead…it came out perfect!! I’ve made so many different varieties of flan. I’m Portuguese and Italian so we make this all the time in our family lol. Do u by chance have a recipe making a chocolate cake flan?? Thanks so much! It came out silky smooth and deliciously creamy!

    • The World's Best Baked Flan Recipe - One Chopping Board (22)Jennifer

      Also I used a bundt pan as I always do for flan…

  11. The World's Best Baked Flan Recipe - One Chopping Board (23)Ann

    What’s the difference between swirling and stirring? This is the recipe I’m looking for! All my Puerto Rican friends make this but with water in the sugar & it takes so long. And then suddenly I burn the sugar!

    • The World's Best Baked Flan Recipe - One Chopping Board (24)Joel A.

      Stiring may cause unmelted crystals. Swirling the pan makes the sugar caramelize evenly. You have to let is sit for quite a bit on low fire. Patience is key. 🙂

  12. The World's Best Baked Flan Recipe - One Chopping Board (25)Meg Krutzler

    Hi. I’m new to blogging. Just needed a recipe for Flan. Guess I need recipe for shortcake as well, since my tummy LOVES flan on cake w fresh fruit for topping. I’m drooling just thinking about it. Can you help me out? Thanx in advance❣

Trackbacks

  1. […] I am rebelling this summer, I think I’m going to make another batch ofbaked flan. I am missing them! But for now, let me devour all of these Classic Chocolate Chip Cookiesby […]

    (Video) Chocoflan (Pastel Imposible)

  2. […] The Best Baked Flan BY: One Chopping Board […]

  3. […] to go the yummy route for my cake instead of just pretty this year, so I chose to have flan. This is the recipe we used, andit was amazing.Since I was going to be choosing a less pretty cake, I had to spice it up […]

FAQs

Do you bake flan covered or uncovered? ›

Place pans in oven and bake uncovered for 1 hour. Cover loosely with foil and bake another 30 minutes. Remove flan pan from larger pan and cool before refrigerating overnight (or at least 8 hours). 6.

Do you chill flan before flipping? ›

Carefully remove the baking pan from the oven, then remove the flan from the water bath. Let the flan cool to room temperature, then chill, covered, in the refrigerator for at least 4 hours.

Should flan be jiggly after baking? ›

Bake for about 25-30 minutes. The center should be almost set, but will still be a little bit jiggly. (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

How do you keep flan smooth? ›

Make sure to use hot water for your water bath to ensure that the heat is evenly distributed in your oven. This cooking method, aside from the more common steaming method, yields thick, smooth, and rich leche flan every time.

Are you supposed to cover flan with foil? ›

Covering the flan with foil will also help with cooking. Put your dish on the center rack and let bake for 30-40 minutes, and then check every 10 minutes until the flan has a gentle jello-like movement in the center and the sides are set. When you remove the custard from the oven they will become firmer as they cool.

How long do you let flan cool before flipping? ›

Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.

Can you overcook flan? ›

It's better to undercook slightly than overcook (as the flan will continue to cook once you remove from the oven.) What is this? Overcooking will result in an ugly, lumpy, or cottage-cheese texture with an eggy taste. Not good at all.

Why does flan take so long to bake? ›

Note 8 – If you use normal water for water bath solution, you might experience longer baking time, about 45 minutes to 1 hour. Note 9 – If you bake in different mold size, the baking time will change accordingly. For instance, my 15cm diameter flan pan needs about 45 minutes to reach “just set” stage.

Can you leave flan out overnight? ›

The short and clear answer is: it is absolutely not safe. As with any cooked food, the official safe period is 4 hours outside of the fridge. That's it, no matter if you have eggs, or anything else inside.

Can you Rebake undercooked flan? ›

No sense in rebaking, but it can be reused. If you decide not to rebake, there are countless applications for a thick-but-not-firm custard.

Why does my flan look like scrambled eggs? ›

If you have a mixture resembling sweet scrambled eggs then the eggs in the creme brulee are curdling and this happens because they become over heated. If you are making the custard in a saucepan then we suggest that you look at Nigella's Creme Brulee recipe from Kitchen.

Why does my flan taste eggy? ›

My flan tastes eggy:

Freshly cooked flan may have a stronger eggy taste. However, this is most likely down to disproportional egg : liquid ratio. There are many times that I omitted vanilla extract in the recipe but the flan still tastes completely fine.

Why is my flan so dense? ›

A flan made with sweetened condensed milk will be slightly denser than one made with milk or cream. Likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. Experiment with different ingredients and recipes to find the one that suits your tastes.

How long can flan last? ›

So, How long is flan good for? Because it contains eggs, milk, and sugar, Flan is best kept in the refrigerator. Generally, it's best to consume Flan within 3 to 5 days of making it or in the freezer for two months. After that, the quality of the dessert begins to deteriorate.

How long does flan take to set in the fridge? ›

The most important thing about making flan at home is to actually be patient and leave it to set for at least 8 hours in the fridge. We recommend making flan one day ahead (or up to 3 days ahead) so it will be set and ready for you to serve it.

What can I use instead of a flan pan? ›

Substitute for Flan pan

Use a round baking dish to hold the plan, and place in a large pan large enough to hold the baking dish. Cover with baking dish with foil.

Can flan be made in a metal pan? ›

Choosing a Material

Flan pans can be made from a variety of materials, including glass, porcelain, steel, and silicone. Flan pans are made of a variety of different materials. Many of the most traditional flan dishes are made of glass.

Can you freeze flan? ›

You can store frozen flan in your freezer for between one and two months with no loss of flavor or texture.

Can you eat warm flan? ›

Most people serve flan cold, but it is creamiest and most delicious when it is still warm from the oven.

How much does a whole flan cost? ›

Jeannie's Flan Menu Prices
ItemPriceChange
Flan Spanish custard.
Flavored Flan$25.00- -
Flan Cocho$30.00- -
Other Latin Desserts
8 more rows

How do you make flan without bubbles? ›

Try not to beat too fast to avoid adding air to the egg-milk mixture. This will become bubbles that will form holes in the custard once cooked. Tap the llanera on the counter several times before cooking to release trapped bubbles.

Where is flan most popular? ›

Flan is a popular dessert in Spain and Latin America, also known as creme caramel due to its indulgent custard base topped with delicious caramel. It's one of those delicacies that are irresistible and once you try it, you can't stop eating it.

Does flan taste like creme brulee? ›

The main difference between a flan and crème brûlée lies on the toppings. For example, a flan has a soft caramel top layer while crème brûlée features a hard caramel layer that's made by torching or broiling the sugar on top. However, these toppings vary according to the dessert's cultural origin.

Does baked custard need to be refrigerated? ›

Be sure to refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy as soon as they've cooled. They'll keep for up to 2 days. (This includes savory pies like quiche.)

Do you cover a flan in the water bath? ›

Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.

How long does flan take to set in the fridge? ›

The most important thing about making flan at home is to actually be patient and leave it to set for at least 8 hours in the fridge. We recommend making flan one day ahead (or up to 3 days ahead) so it will be set and ready for you to serve it.

How do you make a water bath flan? ›

Add enough water to the outer pan so that it goes halfway up the sides of the smaller dish. NOTE: In some recipes, boiling-hot water is used. SARAH SAYS: The resulting waterbath allows the flan custard to bake low and slow, helping the prevent overbaking or cracking and other problems.

Can you over bake flan? ›

Please DON'T. It's better to undercook slightly than overcook (as the flan will continue to cook once you remove from the oven.) What is this? Overcooking will result in an ugly, lumpy, or cottage-cheese texture with an eggy taste.

Why does flan take so long to bake? ›

Note 8 – If you use normal water for water bath solution, you might experience longer baking time, about 45 minutes to 1 hour. Note 9 – If you bake in different mold size, the baking time will change accordingly. For instance, my 15cm diameter flan pan needs about 45 minutes to reach “just set” stage.

What is the point of a water bath in baking? ›

A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it's baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.

How long is homemade flan good for? ›

So, How long is flan good for? Because it contains eggs, milk, and sugar, Flan is best kept in the refrigerator. Generally, it's best to consume Flan within 3 to 5 days of making it or in the freezer for two months. After that, the quality of the dessert begins to deteriorate.

Can you leave flan out overnight? ›

The short and clear answer is: it is absolutely not safe. As with any cooked food, the official safe period is 4 hours outside of the fridge. That's it, no matter if you have eggs, or anything else inside.

Why does my flan taste eggy? ›

My flan tastes eggy:

Freshly cooked flan may have a stronger eggy taste. However, this is most likely down to disproportional egg : liquid ratio. There are many times that I omitted vanilla extract in the recipe but the flan still tastes completely fine.

Why do we use parchment paper when baking and cooking? ›

Using parchment paper creates a thin airy layer between the baking sheet and the paper that helps regulate the temperature, and neutralize hot spots.

Should custard be baked in a water bath? ›

The custard must be cooked in a bain-marie or water bath. You place the dish of custard in a shallow baking dish. Fill this second dish with enough boiling water to come about halfway up the sides of the custard dish. The water bath stops the custard from splitting and keeps the texture perfectly silky and smooth.

How do you melt sugar for flan? ›

Cook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320 degrees F. and will turn to a clear liquid at that temperature. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring.

A super easy baked flan recipe that is prepared using a blender. It's great served cold and has a creamy texture like custard.

To enhance its texture, add cream cheese.. Shake and swirl the sugar around the pan so the sugar will be evenly distributed as they start to dissolve or turn brown and caramelized.. Then pour the mixture over the caramelized sugar in the baking dish or ramekins.. 9 Bake until centers of flans are gently set, about 50 – 60 minutes.. Shake and swirl the sugar around the pan so the sugar will be evenly distributed as they start to dissolve or turn brown and caramelized.. Then pour the mixture over the caramelized sugar in the baking dish or ramekins.. Bake until centers of flans are gently set, about 50 - 60 minutes.. Keywords: bake flan recipe, baked flan, baked flan recipe, easy flan recipe, flan in the oven, flan recipe easy, how long to bake flan, how to bake flan

My favorite Flan recipe! You get a rich and creamy custard style dessert covered with a deeply flavorful caramel sauce. And this version also includes

Granulated sugar: This is used to make the caramel topping, and then you’ll only need a little in the flan custard since there’s already plenty added to the sweetened condensed milk.. Vanilla: An ingredient used to add extra flavor.. Make flan custard, mix cream cheese and sugar : In a mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.. It’s not necessary for flan.. For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.

TESTED & PERFECTED RECIPE - This ultra-creamy Latin-style flan has a luxurious texture. It's an easy make-ahead dessert!

Pour the caramel into 8½ x 4½-inch loaf pan and set aside.. Pour the strained custard into the loaf pan over the caramel.. Place the loaf pan in the center of a 9×13-inch baking or roasting pan (preferably with high sides) to make a water bath.. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center.. Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days.. ⅔ cup sugar 2 large eggs plus 5 yolks 1 ( 14-oz ) can sweetened condensed milk 1 ( 12-oz ) can evaporated milk ½ cup whole milk (half-and-half or 2% milk may be substituted but do not use skim milk) 2 teaspoons vanilla extract 1 tablespoon Bourbon (see note) ½ teaspoon salt. (This recipe should be made at least one day before serving.). Pour the caramel into an 8½ x 4½-inch loaf pan; do not scrape out the saucepan.. Strain the mixture through a fine-mesh strainer into a large bowl to remove any bits of egg; then pour the strained custard into the loaf pan over the caramel.. Place the loaf pan in the center of a 9x13-inch baking or roasting pan (preferably with high sides) to make a water bath.. Very carefully pull back the foil (there will be steam that has accumulated under it) to ensure the custard is set around the edges but still a bit jiggly in the center.. Carefully remove the pans from the oven.. When the flan is released, remove the loaf pan.. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Not only is this flan the creamiest and most delicious one you'll ever taste - it's also incredibly easy to make!

Don't get me wrong, I have no problem with repeating recipes...the good ones are worth repeating...it's just that there are SO many things out there that I want to make.. So while I will never stop trying new recipes and as long as I have the passion and the drive, I will keep sharing them here, I've decided that it's time to start looking back to my first year or so of blogging and redoing some of the oldies but goodies.. Plus, after so many years of making a certain dish or recipe, new techniques and methods start to creep in and become habit, so while most ingredient lists probably haven't changed drastically, the recipe wording itself probably has.. Get out an 8 or 9-inch pie tin (or oddly enough, a disposable cake pan of the same size works beautifully) and set it inside a roasting pan.. Pour into the bottom of the cake pan and tilt the pan back and forth so that the caramely syrup coats the bottom of the pan; tilt it so it goes up the sides, as well.. Carefully set the roasting pan (with the cake pan in it) into the oven and pour the boiling water all around it.. You can let the pan sit inside the water bath for 5 or 10 minutes, but I wouldn't go any longer.. You should be able to move the pan in a back-and-forth motion (like turning the wheel of a car...if the wheel was laying down horizontally) and the flan will easily move back and forth.. All in one swift motion, with one hand holding the bottom of the plate and the other holding the bottom of the pan, flip everything over so that the plate is now on the bottom.. Lift the pan off and allow the caramel syrup to fall down onto the top of the flan.. If you are traveling with a flan, I recommend NOT turning it out of the pan until you arrive at your destination.. Also, this may sound crazy, but my preferred pan to use when making this (especially for travel) is an 8½"x2" disposable foil pan.. The first time I used one, I was hesitant because there are ridges of sort on the bottoms, and I didn't want indentations in my flan.. Simply divide both the caramel syrup and the flan mixture itself evenly among the dishes set inside a roasting pan and pour the water around those.

Exploring culture through food. Looking for fun, creative recipes inspired by books, movies, television, travel and people? Find all that and more at "All Roads Lead to the Kitchen"!

Well, one of the first things on my "to blog about" list was flan.. You had to put them in a roasting pan and set them into a water bath.. I didn't have a roasting pan.. What does she know about making flan?. It helps to press down the sugar chunks towards the end of the caramelizing process.. While the pan is cooling down a little, swirl the caramelized sugar a little up the sides of the dish before it sets.. Empty the evaporated and condensed milks into a bowl and whisk in the eggs and vanilla.. Set your pie plate into the roasting pan first; it makes it much easier.. If the flan is going to travel, I leave it wrapped, in the pie plate, and send along a plate to turn it out onto.. The nice thing about this flan, other than it has worked perfectly every time, is that you can change it up a bit if you like.

This easy flan recipe has been a family favorite for quite some time now. What makes it stand out to me are a few things: It is the best flan recipe I've ever come across, it's easy to make, and it doesn't use more sugar than it really has to, and its packed with that creamy flan flavor everyone loves.

What makes it stand out to me are a few things: It is the best flan recipe I’ve ever come across, it’s easy to make, and it doesn’t use more sugar than it really has to, and its packed with that creamy flan flavor everyone loves.. Extra ingredients are optional and you can always try and experiment with new flan flavors!. This easy flan recipe is definitely one to go into your recipe book and after whipping it up a few times you’ll be able to make it by heart.. Now, the consistency of any flan has A LOT to do with it’s flavor.. Take your favorite flan pan and pour the caramelized sugar in.. To bake, use a bigger saucepan and fill it halfway with water.. You’ll want to put the flan pan within the pan filled with water so the heat distributed better in the oven and it cooks better.

Here is an 'easy to make' Mexican flan recipe! It is made using whole eggs along with condensed and evaporated milk and covered with a simple light sugar

Here is an 'easy to make' Mexican flan recipe!. It is made using whole eggs along with condensed and evaporated milk and covered with a simple light sugar syrup.. Condensed milk Evaporated milk Eggs Cream cheese (optional) Vanilla Sugar Water. Slowly pour the egg custard mixture into the pan with the cooled caramel for the water bath and cover with aluminum foil.. Place the pan inside a large baking pan.. When I serve this dessert flan recipe, I like to make some cafe de olla to go with it.. If you enjoyed this recipe for Mexican flan, take a look at some of these other authentic Mexican recipes:. I hope you make this recipe for Mexican flan!. Mely Martínez This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk.

My authentic Spanish flan recipe has just four ingredients and a handful of steps. Enjoy creamy and delicious homemade flan in no time!

Flan is one of the easiest and most delicious Spanish desserts.. Flan is the light, creamy dessert that makes Spain great.. A delicious bite of flan!To this day it was the best flan I’ve ever tried!. The sticky sauce on top is a simple caramel; just melted sugar that goes into the ramekin before the custard mixture.. So how do you make this Spanish flan recipe?. Eggs : Use room temperature eggs for this flan.. This recipe calls for four large eggs, but you can experiement using a mix of eggs and egg yolks if you want a denser flan.. Steps 13-14 : Finally, it’s time to eat your flan!. If you love this flan recipe, don’t miss these other easy and delicious Spanish dessert recipes!. Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel.. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin.

Videos

1. How To Make Raisin Bread Pudding And Flan Recipe With Milk | Rushion's Kitchen (Ep.12)
(AIB)
2. Real Reviews - Recipe: Flan de Naranja Or Caramel Custard With A Spanish, Citrusy Twist
(Real Reviews)
3. How to Make Pumpkin Flan
(Simply Theresa Cooking)
4. Leche Flan
(Delish PH)
5. How To Make Crème Caramel (Flan) with Claire Saffitz | Dessert Person
(Claire Saffitz x Dessert Person)
6. Macapuno Leche Flan recipe | Coconut Leche Flan easy to cook dessert Pinoy recipe panlasang Filipino
(Kim's kitchen)

You might also like

Latest Posts

Article information

Author: Twana Towne Ret

Last Updated: 07/10/2022

Views: 6015

Rating: 4.3 / 5 (64 voted)

Reviews: 87% of readers found this page helpful

Author information

Name: Twana Towne Ret

Birthday: 1994-03-19

Address: Apt. 990 97439 Corwin Motorway, Port Eliseoburgh, NM 99144-2618

Phone: +5958753152963

Job: National Specialist

Hobby: Kayaking, Photography, Skydiving, Embroidery, Leather crafting, Orienteering, Cooking

Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.