There is something about the delicate creaminess of flan that few people can resist. And the one everyone wants to learn to make first


Egg yolk | Sugar | Evaporated milk | Condensed Milk | Vanilla

Making Caramel

Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn!

Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature, by then the caramel should have hardened.

Making the flan mixture

Mix together egg yolks, sweetened condensed milk, vanilla, and evaporated milk, stir to combine.

Sieve to get rid of undissolved egg parts. Pour carefully into the baking pan, trying not to disturb the caramel layer.


Bake in a hot water bath in preheated oven to 320 ºF [160ºC] for one hour or until a toothpick inserted in the center comes out clean.


Remove from the oven and the water bath and cool to room temperature. Chill in the fridge.

Loosen the edges of the flan with a toothpick. Place a serving plate on top of the mold (one which will retain the syrup) and invert. Serve still chilled.

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