A Summer Flan

Flan is one of my favorite desserts.  It is rich yet light, and it is so simple to prepare.  This custardy dessert is also a great way to incorporate fresh berries – simply serve a spoonful of blueberries and raspberries alongside a slice.

Below is my recipe for flan, which I have modified slightly since I last wrote about it.  After making many flans, I’ve decided that the best way to achieve the caramel topping is to leave out the water – let the sugar stand alone!


5 eggs

14 ounce can of sweetened condensed milk

1 cup whole milk

1 teaspoon vanilla extract

½ cup sugar

Preheat the oven to 350 degrees.  Beat the eggs.  Mix the eggs, condensed milk, whole milk and vanilla (this is the flan mixture).



Heat a saucepan over medium-low heat and add the sugar.  Using a wooden spoon, stir the sugar until it melts and turns a light brown color (this is the caramel).


Sugar 1

Sugar 2

Remove the saucepan from the heat and pour the caramel into a buttered 9 inch round pie dish.  Then pour the flan mixture into the dish and cover tightly with aluminum foil.  Place the pie dish into 1 inch of hot water in a larger pan to create a water bath.  Bake for about 50 minutes.  To test, insert the tip of a knife in the flan.  If the knife comes out clean, then the flan is finished.  Chill the flan before serving.  To serve, place fresh berries on the side of the flan.


It’s difficult to find a lighter, tastier and simpler dessert…enjoy!

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