Flan- Serves 8

Compulsivefoodie turned ONE yesterday and I want to thank you all for your support, love and encouragement. It’s been an incredible learning experience for me and I am still learning so much everyday from my creative and talented blogger friends.

I want to celebrate my blog’s first anniversary by sharing one of my favorite dessert recipes. “Flan” or  caramel custard is a very popular Spanish dessert. I adapted this recipe from “Life of the Party” (Junior League of Tampa Culinary Collection).

The result is a positively divine silky, smooth custard flavored with vanilla. Enjoy!


  • 1 cup sugar
  • 1 (14 ounce) can evaporated milk ( I used a 12 ounce can)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup whole milk
  • 5 eggs ( I used extra-large eggs)
  • 1 egg yolk (extra-large)
  • 1 teaspoon vanilla extract


Heat the sugar in a heavy saucepan over medium heat, As the sugar begins to melt, pick up the pan and swirl to coat the bottom or stir with a wooden spoon. Heat until golden and caramelized. Stirring with a wooden spoon helps it from getting burnt.

Pour the caramelized sugar in a pie plate or 8 individual ramekins ( about 1 1/2 tablespoons each) or until evenly distributed and set aside.

 Note: Place the saucepan in hot water immediately to prevent the caramelized sugar from sticking to the pan.

Combine the evaporated milk, sweetened condensed milk, whole milk, eggs, egg yolk, and vanilla in a blender. Process on low for 1 minute.

Pour this mixture over the caramelized sugar in the ramekins.

Place the ramekins in a large roasting pan and place on the middle rack in the oven. Pour boiling water into the pan 1 inch deep. Bake at 325 degrees in the water bath for 30 to 35 minutes or until the custard is set. Chill for at least 6 hours before serving.

Note: I baked the custards for 60 minutes at 325 F.

To serve, run a thin knife around the edge of the ramekin to loosen the custard. Invert onto a serving plate, letting caramel run over the top of the custard. Enjoy!



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