Classic Vanilla Flan

Starting this Twosday, I'm going to do things a little differently.  I will still be posting two recipes each Tuesday, but I'm going to give each recipe it's own post.  Hopefully, it will make searching for recipes on this blog much easier.

But enough shop talk, let's get down to business.

Flan!  I love this sweet, creamy custard dessert and it's thin burnt sugar jarabe (syrup).  And I'm sure you will fall in love with Flan too, after you've tried this simply delicious recipe.

Classic Vanilla Flan

Ingredients:

  • 1 cup sugar
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • 4 eggs
  • 1 teaspoon vanilla


Directions:
Place the sugar in a medium saucepan.



Cook over medium heat until the sugar melts and turns a dark amber color.



Carefully pour the jarabe (syrup) into an 8-inch cake pan.  Tilt the pan making sure to coat the bottom and sides with the syrup.

 


Puree the sweetened condensed milk, evaporated milk, eggs and vanilla in a blender until smooth.



Pour the milk mixture into the cake pan.

 


Cover the cake pan with aluminum foil.  Place the cake pan inside a larger baking pan.  Fill larger pan up halfway with hot water.  Bake in a preheated 350ºF oven for 1 hour 20 minutes or until center of the flan has set.



Remove flan from oven and remove the foil covering; let cool to room temperature.  Refrigerate 3 hours or overnight.



Place an inverted plate on top of cake pan.  Carefully flip cake pan and plate over.  Enjoy!!!


With love,

8 comments

  1. I have always wanted to make homemade flan but instead I resort to the Goya brand because it's simple. I plan to use this recipe. I hope it doesn't fall apart when I flip it w/ a plate.

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  2. I'm going to have to try this! I've never made flan before I hope I don't mess it up!

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  3. This is SO like the way the Filipinos make it! The main difference: the mixing process (slower).

    This dessert is made only for special occasions, like festivals, and people are a bit competitive about who can make the creamiest, densest "leche plan."

    The number of eggs/egg yolks varies from household to household, but the big deal is mixing it sl-o-o-w-ly so as not to create any bubbles! That task is usually the eldest daughter's (and of course that's how she learns).

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  4. It looks delicious Leslie -as usual-! I really love flans, they are so easy to prepare and so delicious!

    Have a wonderful evening dear!

    Doña Masita

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  5. This is a wonderful and easy to follow recipe. Thank you so much.

    Dan Tong

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  6. is not on spanish
     

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  7. why this recipe is not on spanish I think when said LA COCINA DE LESLIE..........is spanish ,......or they need to said leslies's kitchen .....i thik so
     thaksn any way

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  8. I was wondering if I could substitue the sugar for cajeta?

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