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Super Easy Flan Recipe

Marty’s birthday was Tuesday, and he requested one of his favorite desserts, flan, rather than a traditional cake. It’s so good and surprisingly easy. If you’ve never had flan, it’s sort of like creme brulee (I like flan better) but with a soft caramel top rather than crunchy, and you don’t need a kitchen torch for the caramelizing like you do with creme brulee.

Super Easy Flan Recipe


I made this once before for us, and it was just as good as the last time.

When I first made flan a few months ago, I searched my go-to recipe site, Allrecipes, for flan and decided on this recipe, and then after reading the reviews made a few modifications.

Melt one cup of sugar in a small saucepan over medium heat, stirring occasionally. It becomes a crumbly mess when you stir it…

…but eventually it liquefies. Remove immediately as soon as it liquefies for a lighter caramel, and let it cook slightly longer for a darker caramel. It will darken further during baking, so remove before it reaches the full desired color. I was busy snapping pictures so I let it cook just a tad too long, so our flan turned out a bit darker this time than last time. It is still quite good, but the darker caramel has a stronger flavor.

Safety note! Don’t stick a spoon in there thinking you’ll get a little lick of syrup. It will be more similar to lava than syrup. It’s not like a sauce that cools quickly, it stays very hot until it hardens.

Pour it  into a 9 inch round glass baking dish. It begins to harden quickly, so pour it immediately after removing from heat.

Beat 3 eggs and add a can of condensed milk, a can of evaporated milk, and 1 tablespoon of vanilla. Beat until smooth.

Pour egg mixture over caramelized sugar.

Create a water bath by putting the baking dish in a large roasting pan or other large pan with sides and add about a half inch of water. This keeps the flan moist while baking.

Bake uncovered at 350 degrees for 45-50 minutes.

Cool completely on a wire rack.

Flip onto a large plate with edges to keep sauce from running off.

We served with whipped cream and blueberries, but it is superb served all by itself as well.

Go to Recipe



About Jena M

Paint color lover. Avid DIYer. Decorator. Fixer of broken things. Sharing your paint colors at and my house at
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  1. I love flan! I use a recipe very similar to this. Now I’m craving it….mmmm!

  2. Michelle says:

    This looks so good I’d be asking for it my Birthday too!

  3. Vanessa says:

    Hmm… The flan looks SO delicious!!
    I would love it if you shared this at my linky party @ {nifty thrifty sunday}!

  4. Kate says:

    I was looking for a good recipe for flan- can’t wait to try this-Thanx for posting

  5. emily says:

    looks totally tasty!!! Please come over and link up to my Tasty Tuesday party tomorrow.

  6. This is a great recipe! I would love if you link this to my party on the 1st! You can win a post Feature on my side bar for 1 month! Grab a button to remember!

  7. Hi Jena,
    This looks like a fabulous recipe. I’ve never made flan, but thanks to you, I’ll be trying it very soon!

  8. That looks delicious. Great recipe and tutorial too. Thanks for sharing.

  9. Oh that looks delish!! I’m going to bookmark it so that I can try to make it. Thanks so much for sharing.


  10. love flan, but i love your pic even more, i could slurp it right up~

  11. Kim says:

    Thanks for sharing this yummy recipe at WUW.

  12. Ooo, I have always loved flan & wondered how to make it! You make it look easy!

  13. Marci says:

    Found this recipe at the perfect time. I am having knee surgery Thursday and my mom is coming to help me and this is her FAVORITE dessert. I think I will make it the day before as a thank you for her. Who knew it was so easy??? Thanks for sharing

  14. Jessica says:

    Wow this looks so good! I didn’t realize how easy it is to make flan – I always thought it was some complicated recipe but now I think I could make this. Thanks for sharing!

  15. martin says:

    I really want to eat now ;) I’ll give a try to this recipe…

  16. shelby says:

    I’ve made this recipe several times and I love it! However, every time I’m left with a thick layer of hardened sugar at the bottom of my glassware that is like cement to remove. What am I doing wrong or how can I ensure the sugar stays liquified?
    Thank you!

  17. melina says:

    if u dont like the stronge flavor of the caramel you can add very little water so the flavor is sweet and not soo stonger ^^

  18. Lisa says:

    I live this flank recipe. Mine is in the oven right now.Place the empty glass baking dish in the oven while prepping so when you pour the sugar in the dish the sugar won’t harden.

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