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“This recipe is from a Cuban friend of my mother-in-law. I've made flan before and it was always such a pain. This recipe is so much easier and so much creamier.”
1hr 15mins

Ingredients Nutrition


  1. Pre-heat oven to 325°F.
  2. Pour 1 cup sugar in warm pan over medium heat.
  3. Stir constantly until sugar becomes brown and completely melted.
  4. Pour into 12 ramekins and tilt to swirl caramel around sides.
  5. In large bowl, beat eggs.
  6. Slowly mix in sweetened condensed and evaporated milk.
  7. Slowly mix in 1/2 cup sugar and vanilla.
  8. Blend until smooth.
  9. Pour equally into ramekins.
  10. Set ramekins in large baking dishes and fill dishes with water half-way up the sides of the ramekins.
  11. Bake 45 minutes.
  12. Test to make sure flan is set by inserting knife half-way between edge and center. Knife should come out clean.
  13. Remove from oven and cool on rack.
  14. Refrigerate at least one hour.
  15. Before serving, place dishes in hot water for 30-60 seconds.
  16. Run spatula or knife around side and invert onto plate.

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