Updated date:

Best Flan Recipe Ever-Guaranteed!

Kari loves to eat and thus loves to cook. She makes her own recipes so they can suit her taste buds. Sharing recipes is sharing love.

4 Ingredients And The Best Flan Ever

MMMmmm, I'm drooling as I write

MMMmmm, I'm drooling as I write

Best Flan in the World

My friend from Puerto Rico gave me this recipe. This flan is fabulous and easy to make! This is a family recipe she learned from her Mother. There are only 4 ingredients, it is super easy!

I am on a raw food diet now and will probably never stop. I eat about 90% raw, but sugar is not included in that 10%. I doubt if I will stop this diet anytime soon, the results have been tremendous and I am only just over 3 months! I thought since I could not enjoy this wonderful dessert, maybe someone else would.

I must admit I had a little problem with making the caramel the first time. Her recipe called for sugar and water. I would put these in the pan, get to a nice boil, only to find that the water evaporated and left me with sugar! That first time, I kept adding more water, having it dry out and leaving me with sugar. How frustrated I was!

I finally called her after about an hour to find out what I was doing wrong. (You would think I would have been smart enough to call her after the first few times.) She laughed and laughed when I got her on the phone. "Jou need to let the sugar melt", she told me. (Her "y" always sounded like a "j"--my friends and I loved when she said someone had been "jelling" [yelling] at her.)

She teased me about the sugar for the longest time! "How can jou melt a heart, when jou can't even melt sugar", she would say. (We were much younger then.) "How do jou expect to get a boyfriend if jou can't even melt sugar." She is a wonderful lady with a finely tuned sense of humor.

Oh yea...the flan, I almost forgot.

Let the sugar melt in the pan.  Cook it over med-high heat and watch it every minute.  It will brown into that wonderful caramel color. 

Rate this Flan

Cook Time

Prep timeCook timeReady inYields

10 min

1 hour 15 min

1 hour 25 min

6-8 servings


  • 6 Large Eggs
  • 2-12 oz cans Evaporated Skim Milk
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Sugar, For the Caramel


  1. Make The Caramel:
  2. Put 2 cups of sugar into a pan (frying pan or pot will work).
  3. Cook over med-high heat until the sugar melts and becomes a nice golden brown. Watch careful and stir often. **Use a metal utensil or wooden spoon. Plastic utensils will melt before the sugar does.
  4. Put the caramel in an 8 X 3 cake pan or flan pan. Allow to cool slightly while you mix together flan ingredients.
  5. Make The Flan: Preheat oven to 350 degrees F.
  6. Mix the 6 eggs, 2 can evaporated milk, 1 1/2 cups sugar and 1 tsp vanilla extract together until well combined.
  7. Pour over the caramel in the pan.
  8. Put the flan in a water bath (see instructions below)
  9. Bake in an oven preheated to 350 degrees F. for 1 hour.
  10. Check flan using a toothpick in the middle. If toothpick comes out clean, flan is done. The center of the flan may still wriggle, but if the toothpick is clean, it is done.
  11. Let the flan cool to room temperature on a wire rack.
  12. Put a large plate over the top of the flan. The plate should be slightly bigger than the flan pan. Flip the flan and plate over quickly. Let the flan come out of the pan onto the plate, with the caramel covering the top and running off the sides.
  13. You can eat it now, or place in the refrigerator until needed. The caramel will not harden. Jou now have a wonderful, delicious treat!

Water Bath

This flan must be cooked in a water bath. Find a pan that will fit your flan pan. Make sure there is space around all sides of the flan pan. I usually use a roaster pan or lasagna pan for this.

Put the flan pan with the flan ingredients into the outer pan. Put water into the outer pan high enough to come about 3/4 of the way up on the flan pan.

I use boiling water and I have the pans on the oven rack before I add the water.

Water Bath Description With Pictures

© 2009 Kari Poulsen


Kari Poulsen (author) from Ohio on March 03, 2020:

Deborah, I hope your son loves it as much as me! It has a wonderful texture.

Kari Poulsen (author) from Ohio on March 03, 2020:

Patricia, sorry for the late reply. I think you will like this recipe more than any other. I do!

Deborah Reno from First Wyoming, then THE WORLD on February 25, 2020:

This looks fantastic. Although I'm a vegan, my son loves to cook and he tried to make flan just last weekend. It was pretty good, but this looks even better.

Thanks for sharing this recipe.


Patricia Scott from North Central Florida on November 20, 2019:

How could you share such an amazing recipe knowing you would not eat some of it?? My hat's off to you. I do like flan although all flan is not created equally...I had some I really wish I had not. Eager to try this recipe...Angels are headed your way this afternoon. ps

Kari Poulsen (author) from Ohio on February 12, 2018:

Hi Paula, This recipe is so easy and gives such a nice texture. Let me know what you think if you try it. :)

Paula from The Midwest, USA on February 11, 2018:

Hello Kari, I really love flan as a dessert! What a neat recipe and I hope to try it sometime.

Kari Poulsen (author) from Ohio on February 11, 2018:

Thanks Peg! I think you will love the outcome of this recipe as much as any you will find in a restaurant. But, I do understand trying to get away from sugar. Good Luck!

Peg Cole from North Dallas, Texas on February 11, 2018:

Oh this recipe and the photos make my mouth water. I love flan and usually only get it when I go to Florida and visit the Columbia Restaurant. Your recipe sounds easy, if only I wasn't trying to give up white sugar for a while. Oh well, I'll devour the sweets with my eyes.

Kari Poulsen (author) from Ohio on November 22, 2017:

Catherine, It is very delicious! And with just 4 ingredients, it's pretty easy to make. :)

Catherine Giordano from Orlando Florida on November 22, 2017:

It sure does look delicious.

Kari Poulsen (author) from Ohio on November 14, 2017:

And, Tasty doesn't even begin to describe it in my book. More like to die for, lol.

And Drewson from United States on November 10, 2017:

I was wondering what flan is the other day. And here it is!

Looks tasty.

Kari Poulsen (author) from Ohio on October 18, 2017:

Thanks, Betty. It really is easy and the texture is perfect. Let me know how it turns out. :)

Betty A F from Florida on October 17, 2017:

That looks so delicious! I tried making flan once, and it didn't turn out too well. I'm going to try this recipe soon as it looks great! I'll let you know how it turns out. :)

Kari Poulsen (author) from Ohio on October 12, 2017:

Jesse, Thanks for reading and commenting. Most flans are pretty complex to make, but this one is simple. That is the only reason I make flan, lol. You only brown the sugar for the caramel topping. Good luck if you try again. :)

Jesse James from Crooked Letter State on October 11, 2017:

I wish I had this recipe when I made flan for a highschool medieval party. Flan was the tastiest-looking desserts on the list, but I was not aware of browning the sugar. Maybe that's why my flan turned out looking like one big dumpling.

Kari Poulsen (author) from Ohio on September 19, 2017:

It is soooo good! Easy too, once you get how to do the caramel, lol. Hope you like it as much as I do. :)

Jackie Lynnley from the beautiful south on September 16, 2017:

This looks so good, I will have to try it! Thank you.

C E Clark from North Texas on January 26, 2015:

I love flan and this looks yumny! :)

Kari Poulsen (author) from Ohio on December 01, 2014:

I actually think you are supposed to use a springform...I just dont usually have one. :)

Kari Poulsen (author) from Ohio on December 01, 2014:


Kari Poulsen (author) from Ohio on December 01, 2014:

I need to try the lemon juice!

Kari Poulsen (author) from Ohio on December 01, 2014:

Should be.

Kari Poulsen (author) from Ohio on December 01, 2014:

Get a thermometer and double check your oven temperature. My caramel also usually sticks some to the pan. Are you using the water bath?

Maria on November 06, 2013:

Can I make this with a cheescake pan? A springform pan that is?

Mylindaminka on April 30, 2013:

Этапы химической завивки - Определение волос и состояние кожи головы и перед химической завивкой, выбор соответствующего препарата, определение структуры и качество волос. Очень важно правильно определить вид прежней обработки волос и способ нанесения химического состава.

Futamarka on March 21, 2013:

Dи=Ви min/Ви max, где Ви min, Ви max – соответственно, минимальное и максимальное значения параметров качества презерватива в одном направлении. Микро(нано)неоднородность шиньона презерватива является причиной анизотропии его свойств. Коэффициент анизотропии (Аj) как характеристика микроструктуры в конкретной точке шиньона может быть вычислен, например, по формуле:

Brenda on April 23, 2012:

I've been using this recipe for over a year now, and it's wonderful! I did burn the sugar the first time (I can admit it lol!), but after that I kept an eye on it and haven't had a problem. I don't add water when melting the sugar, and I also use 5" high round Corningware dishes to bake it in. Sometimes when I make it, I add other flavors such as vanilla bean or cinnamon...be creative and try different versions. This is one of the things I make for holidays, parties and work gatherings that people always ask for over and over again. I usually have to make 2 now because it disappears fast! THANKS K@RI FOR SHARING! =)

Stan on April 08, 2012:

This recipe is WONDERFUL! I'm sure the outstanding part is the water bath. I had to cook for hour and a half and then I turned off oven and left it in for another half hour. Today(Easter Sunday)couldn't find this recipe so I tried another 'easy' recipe, total disaster. Also I use Jumbo eggs which may account for longer cooking time and REAL vanilla. Delicious .. thanks for sharing.

Mona on February 05, 2012:

Hahaha....I must be a moron or something because this was a total fail for me! I left it in for an hour and a half, and my egg mixture was a soupy mess and the caramel was like hard candy. No idea what I did wrong...I followed the recipe exactly!

Marc on January 28, 2012:

two things to add here, :) Jou have to melt the sugar with a little water once it gets bubbling really good,you give it another 2 min of bubbling and while stirring put in some lemon juice that will keep the caramel from crystalizing and now you can brown it till its golden :) as far as some folks saying it taste to eggy, well that is faln in a way :) but you can add cocnut milk to it to change the flavor also, and youcan also experiment with what ever flavor you like withing reason :), I have also added cream cheese to the mix and its come out softer but firm a;lmost like a cream cheese flan , :) great website and post btw

Nell on January 08, 2012:

Useless , no cream ...u don't know nothing about flan

Xiomara on January 02, 2012:

Hi K@ri,

I know how to make flan but.....Dominican Style. I came across to double check the time and temperature. Thanks a million for sharing this delicious Puerto Rican dessert.

Happy New Year

Jason on November 23, 2011:

Not bad, but it was eggy.

Stephanie on October 23, 2011:

Would it be ok if I baked it in a glass baking dish instead of a cake pan?

LuAnne on September 25, 2011:

I've made this recipe several times and it's very good but I do have a few questions/problems. (1) My caramel never completely comes out of the pan...there's always a hard layer of sugar stuck to the bottom of the pan. (2) The recipe says to cook for an hour but my flan is still very liquid after an hour. It usually takes about 1-1/2 hours for it to set up (still jiggly when I take it out of the oven). (3) The center of the flan so simply scrumptious but around the edges is not silky like the rest. What am I doing wrong? We love the taste so I really want to perfect it.

Elizabeth on May 03, 2011:

I just made it, in the oven now.. I think i undercooked my carmel because it is just an amber.. but the first time I burnt it so I was a little scared of letting it burn again. Wish the flan luck as it bakes away in its little pan..

Angelica on April 22, 2011:

okay I'm going to try this flan tonight BUT first I want to ask, how is the texture?? I don't like my flan too dense but I don't like it like jelly either (think Kozyshack or Jello brand). Thanks!!

Can you email me at angelmsuarez@gmail.com to let me know!

Paticake on February 19, 2011:

Made it this morning. Im going to take it to some friends at work.......... I can't wait, hope they/we like it!!!!

Annika on February 08, 2011:

Wow I am craving it and I'm sick o.0 wow I need to get mez some flan

Ruthie on December 29, 2010:

This recipe is so simple and tasty! You cant ask for more, thanks for posting it.

Kari Poulsen (author) from Ohio on December 23, 2010:

courtney, Thanks for letting me know! :D

Mll, It's an amazingly consistent recipe. Good for beginners and experienced flan makers. My friend was a saint to share it! :D

Rosie, No, you do not need to heat the milk. Just mix it all together and pour it in the pan. :D

yoyo, see courtney's reply. :D

Kari Poulsen (author) from Ohio on December 23, 2010:

Bart, I am so sorry! I found that out the hard way also. Thanks for bringing this up. I'll go add a warning. :D

yo yo on November 25, 2010:

did any1 try this.? did it taste good??

Rosie on November 22, 2010:

Hi, Am I suppost to heat the milk?

Mil on November 10, 2010:

My first time making Flan, and I have to say this was so easy even the caramel. Thank you so much for sharing.

courtney on October 26, 2010:

thank you so much for this recipe it saved my butt. it tastes really good!

Bart on October 23, 2010:

FYI: the melting temperature of plastic spoons is lower than sugar

Kari Poulsen (author) from Ohio on September 26, 2010:

Kim, I'm glad you liked it. Thanks for letting me know! :D

cindy, Let me know how it turned out...did everyone like it?? :D

Cook, I'll have to try that next time. Thanks! :D

Cook on July 30, 2010:

Tooooooooo much sugar added for the caramel. It doesn't cook because you only add 1 cup not 2!!!!!

cindy on July 30, 2010:

I am trying this it's in the oven right now I am so excited, my dad is from Puerto Rico, and he LOVES flan. My husband and I are trying it tonight, and I will make it for my dad on his birthday next week , thanks for the recipe!!!!

Kim on July 26, 2010:

This WAS the best flan ever. My fiancé is from Cuba and he told me this was my best one to date. So, it is a keeper. Thanks for posting.

Kari Poulsen (author) from Ohio on February 12, 2010:

amia, No you don't need to cover it.

Cooks-for-Others, That sounds terrific! I bet it's delicious. :D

Velofit, Great job with the caramel! My friend laughed sooo hard at me my first time. I hope you like it as much as I do!

Annette, The jello version is good, but not near as good as this (I think). I hope you love it!

Annette on February 07, 2010:

My granddaughter and I just love flan but I have always just made the jello version,I have some in the oven now,the carmel was really easy for me since I've made lot's of homemade candies this way.Cant wait to try this!

Velofit from Tampa, FL on February 06, 2010:

K@ri I am trying this recipe for the first time. It is in the oven as I speak. I will let you know the turn out. First time making caramel as well. I think I nailed the caramel for my first time. Thanks so much for this recipe.


Cooks-for-Others on January 29, 2010:

This looks like the flan I used to make. I am going to substitute a creme anglaise for the the evaloprated milk. (I don't have any in the house, don't want to go out and I have plenty of cream, milk, sugar and egg yolks). I'll let you know how this works.

amia on January 21, 2010:

hi do i neep to cover the molds with foil?

Kari Poulsen (author) from Ohio on January 11, 2010:

docrehab, Thanks! I hope you like it. :D

Lkp, I'm sorry you thought so. I do love it! :D

Lkp on January 07, 2010:

Tastes too much like egg!

docrehab from MIAMI, FL on December 24, 2009:

Great post!

Kari Poulsen (author) from Ohio on December 22, 2009:

Suzy, I hope your family loves it also! And that's a good point...don't taste the caramel...

Suzy on December 17, 2009:

Great recipe. My family is begging me to make it for the holidays!! I just want to warn people to not taste the melted sugar(caramel) when it's hot...it will burn the hell out of your mouth. I learned the hard way:(

Kari Poulsen (author) from Ohio on October 26, 2009:

Niccolo, Yes, this recipe is the sh*&, isn't it! :D

Niccolo on October 25, 2009:


Kari Poulsen (author) from Ohio on August 12, 2009:

ocbill, It's a great recipe and tastes great too! It's always a favorite when I make it. :D

ocbill from hopefully somewhere peaceful and nice on August 11, 2009:

sounds tasty. I have eaten flan from Brazil and they use different ingredients. condensed milk, no caramel, something else but it taste similar.


Kari Poulsen (author) from Ohio on July 22, 2009:

Jane, It's pretty much fool-proof, as proven by the fact that it comes out perfect for me!!! :D

Jane@CM on July 22, 2009:

This sounds easy & yummy, going to give it a try! Thanks K@ri!

Kari Poulsen (author) from Ohio on July 21, 2009:

L. Andrew, A flan sonnet! Yummy! :D

L. Andrew Marr on July 20, 2009:

Mmmm, Flan =]

I sense a flan sonnet coming along =P

Kari Poulsen (author) from Ohio on July 17, 2009:

angel, That is so nice of you to let me know! It really is an easy recipe, isn't it? Where are you?

angel R on July 17, 2009:

it came out real good. everyone in my platoon had some and loved it. thanks

Kari Poulsen (author) from Ohio on July 16, 2009:

Thanks angel R! Let me know how it came out! Glad to know you did not have the caramel problems I had. I figure if this recipe can come out so well for me...it is the perfect flan recipe and will come out equally well for others! :D

angel R on July 16, 2009:

hey there. im going to atempt the long awaited flan recepie. im puerto rican and have always loves that for dessert. ill let you know how it came out. its in the oven as we speak. Chow

Kari Poulsen (author) from Ohio on July 14, 2009:

deejay, I hope you like this one! It really is a foolproof recipe...it came out perfect the first time I made it! (That is, after I learned how to make caramel) :D

deejaylao from Philippines on July 12, 2009:

Thank you so much for this hub. I really2x love flan. I can even eat up all the flan in my friends house. That's for about 5 person but i ate it all up. haha.

I cant wait to make my own flan and eat it myself.

Kari Poulsen (author) from Ohio on July 04, 2009:

lunandotavon, I love flan also. This one comes out firm, you can eat it warm if you like. Hope it works for you. :D

lunandotavon on July 03, 2009:

definitely will try your method, my husband love flan, my usuall method is by steaming for 20 minutes, cool and refrigerate to firm it

Kari Poulsen (author) from Ohio on June 27, 2009:

jill, It is a very good recipe given to me by a very good friend! Definitely better than any I have bought. :D

jill of alltrades from Philippines on June 27, 2009:

I love flan but just usually buy. I have not made it in a long time and I've lost my recipe. I'll try my hand at at your recipe. It looks similar to the recipe I remember. Hmmm... I can almost taste it....

Thank you very much for sharing.

Kari Poulsen (author) from Ohio on June 22, 2009:

Thanks ajcor!

ajcor from NSW. Australia on June 22, 2009:

k@ri - 100 wow wow wow!!!

Kari Poulsen (author) from Ohio on June 22, 2009:

ajcor, You would have laughed if you could have seen me making that caramel the first time...I was so frustrated! :D

ajcor from NSW. Australia on June 22, 2009:

Great recipe k@ri - i haven't made a caramel flan for a couple of years and as "jou" say the hardest bit is preparing the caramel - so you have inspired me to make another very soon! - cheers

Kari Poulsen (author) from Ohio on June 03, 2009:

tdarby, This is a really easy recipe and gives the perfect texture. The hardest part is the caramel! :D

tdarby on June 03, 2009:

Thanks, I have always wanted to make Flan and now I am going to give it a try.

Kari Poulsen (author) from Ohio on March 22, 2009:

I'm glad you liked it. It really is easy, and always comes out with the correct texture!

linjingjing on March 22, 2009:

Best Flan Recipe Ever Guaranteed

This is a good idea

linjingjing on March 20, 2009:

This article is very helpful to me

Related Articles