Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called crème caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce.

Step 1: You'll Need. . .

  • 13 ounce can sweetened condensed milk
  • 13 ounce can evaporated milk
  • 4 eggs
  • 1 tablespoon vanilla extract or vanilla bean paste
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon light corn syrup
  • Medium sauce pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Medium mixing bowl
  • Whisk
  • Tart or flan pan, or a large ramekin, or 4 smaller ramekins
  • Baking dish larger than your flan pan
These look soooo yummy. <br>I do have to stress though that flan is a cr&egrave;me patissi&egrave;re based tart whereas cr&ecirc;me br&ucirc;l&eacute;e is more like what you describe. <br> <br>Thanks for sharing, <br>Micka&euml;l <br>
I'm afraid I've never encountered a flan like you're describing, but I certainly would like to! Every flan I've ever had has been a baked custard of this type, differentiated from creme brulee by the lack of a burnt sugar crust and the fact that it is turned out and has a thin caramel sauce.
I love flan! It was the staple dessert in my home town. The sauce on the bottom is my favorite part. :)
I love it with strawberries and whipped cream - so perfect!

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