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This recipe for PERFECT LATIN FLAN, by , is from SWEET TOOTH EDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2/3 cup sugar
1/4 cup water
2 Tbsp water

2 large eggs plus 5 large yolks
1 14oz can sweetened condensed milk
1 12 oz can evaporated milk
1/2 cup *whole milk
1 1/2 Tbsp * vanilla extract
1/2 tsp salt

Preheat oven to 300 ( see instructions below )
For the Carmel
Stir together sugar and 1/4 cup water in medium heavy saucepan until sugar is completely moistened.
Bring to boil over medium-high heat, 3-5 minutes and cook without stirring until mixture begins to turn golden, another 1-2 minutes.
Gently swirling pan, continue to cook until sugar is color of peanut butter, 1-2 minutes.
Remove from heat and swirl pan until sugar is reddish-amber and fragrant, 15-20 seconds.
Carefully swirl in 2 Tbsp warm tap water until incorporated; mixture will bubble and steam.
Pour carmel into 8 1/2x 4 1/2" loaf pan; do not scrape out saucepan.
Set loaf pan aside.

Adjust oven rack to middle position and heat oven to 300.
Line bottom of 14x9" baking pan with dish towel, folding towel to fit smoothly and set aside.
Bring 2 quarts water to a boil.

For the Flan
Whisk eggs and yolks in a large bowl until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla and salt and whistk until incorporated.
Strain mixture through fine-mesh strainer into prepared loaf pan.

To Bake
Cover loaf pan tightly with foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boilinb water into pan.
Bake until center of custard jiggles slightly when shaken and custard registers 180. 1 1/4-1 1/2 hours.
Remove foil and leave custard in water bath until loaf pan has cooled completely.
Remove loaf pan from water bath, wrap tightly with plastic wrap and chill overnight or up to 4 days.

To untold, slide paring knife around the edges of the pan.
Invert serving platter on top of pan and turn pan and platter over.
When flan is released, remove loaf pan.
Using rubber spatula, scrape residual caramel onto flan. Slice and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I had made flan before but this is absolutely the best ever. I made it for the "Crab feed" one year and a guy had to kiss me because it was the best he had ever had.
I also made it with the high school kids at St. Mark's during a summer art camp. The theme of the camp was South America and we made it to serve at the open house. We made 10 of these. It was really fun and always exciting to see how they turned out.
Don't be dimayed by the myriad of instructions. It is worth it to follow them closely.
You can easily change the flavor of the flan:
Almond Flan......reduce vanilla to 1 Tbsp and whisk 1 tsp almond extract into the egg milk mixture.
Coffee Flan.....Whisk 4 tsps of instant espresso powder into the egg milk mixture until it is dissolved.
Orange-Cardamom......Whisk 2 Tbsp orange zest and 1/4 tsp ground cardamom inot the egg milk mixture before straining. ( yay....another use for that jar of ground cardamom.!!!!!!




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