on knitting and healing and other stuff

The Best Flan

Posted by Janis on January 8, 2007

Here’s what to do when you get home after a long day and throw the few bags of groceries over the baby (really doggie) gate, forgetting about the carton of eggs.  Take the four cracked ones and save the yolks, because you can make an amazingly easy and delicious flan with them and everyone will love you (even more).


1 cup sugar, for caramelizing, to line the bottom of the baking dish or ramekins

1 can sweetened condensed milk (NOT evaporated milk!)
1 teaspoon vanilla extract
4 egg yolks
1/2 cup water
1/2 cup milk (2% is fine, I don’t think skim will work — or matter — at this point)

One 1-1/2 to 2 quart casserole or 6-8 ramekins, a 9 x 13″ baking pan to set the flan pan in while baking.

1. Preheat oven to 350 degrees.

2. Over very low heat, melt the sugar in a small saucepan, stirring constantly. This takes some time and patience. It’s worth it. When the sugar is melted and is a lovely carmel-y color, take it off the stove and pour it immediately into the baking dish or ramekins. Swirl it around till it covers the bottom of the dish(es) fairly evenly.

3. Combine the remaining 5 ingredients and whisk until thoroughly blended.

4. Pour the flan mixture into the baking vessel(s).

5. Put about an inch of hot water into the 9 x 13 baking pan, then put the flan pan in it. This keeps the flan from scorching and the caramelized sugar from burning.

6. Bake for 50-60 minutes for a large vessel, about 30 minutes for ramekins. The flan is done when the centers appears to be “set” and not jiggly.

7. Cool on a rack, then put it in the fridge until serving time. For serving, dip the bottom of the flan dish in hot water (either in a pan or in the sink) for a few minutes. You’ll see the caramelized sugar begin to soften. Then take a knife around the perimeter of the dish(es) to loosen the
flan, invert on a plate, and voila! You have the best flan.


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