“The recipe comes from some Carmelite Nuns who run a Nursing Home. The original recipe serves 50, but I reduced the amounts while retaining the proportions. Making Flan has always intimidated me, but I have made this recipe several times with great results. It may indeed be foolproof!”

Ingredients Nutrition


  1. Place eggs, sweetened condensed milk, water and vanilla in a blender jar.
  2. Blend until well mixed and frothy, 30 to 45 seconds.
  3. Set aside.
  4. Melt sugar over medium-low heat in small skillet, stirring constantly, until caramelized (sugar melts and turns light brown).
  5. Divide caramelized sugar equally among 5 10-ounce custard cups, tilting to cover the entire bottom.
  6. Pour egg mixture on top of caramelized sugar, dividing equally among the cups.
  7. Set custard cups in a larger pan and pour boiling water into the larger pan to come about halfway up the sides of the custard cups.
  8. Bake at 350F for about 45 minutes or until a knife inserted in the center comes out clean.
  9. Cool to room temperature, then chill completely in refrigerator.
  10. To serve, run a thin knife or spatula around the rim of each flan to loosen, then turn custards out on individual dessert plates, with caramel on top.

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