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“A co-worker brought in a tray of Flan that his wife had made. I prefer the simplicity of a nice custard, but boy was this flan fantastic. I highly recommend this creamy confection.”

Ingredients Nutrition


  1. Preheat the oven t0 350 degrees farenheit.
  2. Pour the sugar into an stovetop/oven-safe dish (such as a 9" pie plate). Place pan on stovetop and melt the sugar until it is a deep amber color. Carefully remove thepan (it will be very hot) from the stove and swirl the hot sugar liquid to coat the sides of the pan. This prevents the flan from sticking to the pan as it cooks. Set this aside to cool completely.
  3. In a blender, mixer or food processor, combine other ingredients. Pour the mixture into the cooled, coated pan. Place the pan in a tray larger than it is and fill bottom tray with 1" of water. Place the pans into the oven and bake for 35-40 minutes.
  4. The flan is ready to be taken out of the oven when two things happen: the top is toasty brown in color and the firmness is a bit harder than Jell-0 when touched with a finger. (Careful -- it's hot).
  5. Let flan cool completely.
  6. To flip the flan onto a serving plate: Note that the sugar is now liquid and will be runny so be careful when doing this step. With a sharp paring knife, gently detach the edges of the flan from the pan. Place the pan on the counter, and rotate it clockwise and counter-clockwise until the flan comes loose from the pan. You will notice this has happened when the flan starts to "dance" on its own as you continue to move the pan around. Place a wide serving dish on top of the pan and in a single motion, flip the pan over. The flan should now be resting on the serving dish.
  7. Enjoy and let me know how you liked it!

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