Easy Spanish Flan

    1 hour 20 minutes

    Flan is a very dramatic and creamy dessert and not at all hard to make! Serve at your next tapas party!

    942 people made this

    Serves: 8 

    • 1 cup (200g) white sugar
    • 3 eggs
    • 1 (400ml) tin sweetened condensed milk
    • 1 (375ml) tin evaporated milk
    • 1 tablespoon vanilla essence

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in colour. Carefully pour hot syrup into a 23cm round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
    3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminium foil.
    4. Bake in preheated oven 60 minutes. Let cool completely.
    5. To serve, carefully invert on serving plate with edges when completely cool.

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    Reviews in English (820)


    It was good but very sweet with the caramel on top  -  09 Sep 2016


    Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Don't fret if you still have small lumps of sugar in the end.. they will desolve when you bake the flan. As for the flan mixture, blend everything in a blender (adding the condensed milk last because its thicker) for the most effective and fastest way of mixing. Also, personally 3 eggs is not enough for me.. I add 5 (known people that add a lot more)... but the egg amount depends on YOUR density peference. Good Luck!  -  11 Jul 2006  (Review from Allrecipes USA and Canada)


    For first time flan makers: By no means an I a novice in the kitchenjust never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes do not say that the sugar will go from syrupy to hard and rocky looking and that continued cooking and stirring will return it to the liquid caramel state you are striving for. Not knowing this caused me to toss the first two batches. Be patient, took almost half an hour. Keep the heat low and keep it moving in the pan.  -  05 May 2007  (Review from Allrecipes USA and Canada)