How To Make Flan

Ever since the Romans domesticated chickens for their eggs, people have been able to enjoy a wide arrange of custard treats including the most talked about dessert in your high school Spanish class, flan. While the Roman Empire fell, the recipe for flan lived on and gained a popular following in the Latin Americas when the conquistadors brought the delicacy with them as they sought out their own riches. Today both rich and poor enjoy the delicacy, as it is easy to prepare while offering a complex mixture of both sweet beginnings and a savory taste that stays with you. While each dish may seem small, the taste lingers long after each bite so take your time wolfing it down. Chef Cesar provides this online cooking lesson for creating your own sweet and savory flan. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Sweet and Savory Flan Recipe:


1 – 1/2 cup sugar
6 – large eggs
1 – 14oz can of sweetened condensed milk
2 – 13 Oz cans of evaporated milk
1 – teaspoon of vanilla

1. Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cookware and a large baking pan they can fit in.

2. Pour 1 cup of sugar and a little bit of water in a warm pan over high heat. Constantly stir sugar until it browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. The caramel is extremely hot and hardens very quickly, so make sure not to get any on your fingers and feel free to reheat the caramel if it starts to harden before covering the bottom of each ramekin.

3. Use a mixer or a whisk to blend the eggs together. Mix in the sweetened condensed milk and the evaporated milk together, then slowly mix in the 1/2 cup of sugar and then the vanilla. Blend till the mixture is smooth after you add each ingredient.

4. Pour the custard mixture into the caramel lined ramekins. Place ramekins into a large glass or ceramic baking dish and fill with about 1-2 inches of hot water to ensure a moist environment and an even, slow heat. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.

5. Remove the pan and let each ramekin cool in refrigerator for 1 hour. Turn over each ramekin onto a small plate and the caramel sauce will flow over the custard.

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