Mom's Flan

No family gathering or holiday would be complete without Mom's flan being included as one of the main desserts to end the meal.  It is enduringly popular and one that has been satisfying our taste buds ever since I can remember.  Delicate, creamy and delicious, is a sure-fire hit for any occasion.   

To pay homage to my beautiful Mom, I am sharing her flan recipe today.  Give it a try.  You won’t be disappointed.

 Ingredients for the Caramel:                      
                                                                      1 cup of sugar
                                                                      3 tablespoons of water
Ingredients for the Flan: 
                                                                       6 large eggs
                                                                       1 can of sweetened condensed milk
                                                                       2 cans of evaporated milk
                                                                       1 teaspoon of Pure Vanilla Extract
                                                                       Pinch of Salt


For the Caramel: 
Combine 1 cup of sugar and 3 tablespoons of water in a round glass pie plate or heavy-bottom pan.  Place over medium-high heat and cook until the sugar begins to melt and turns to a medium amber color.  (Do not let the sugar get darker than that)  Swirl the pan over the heat so that the caramel evenly coats the bottom and sides, about 10 minutes; don’t stir with a spoon.  Remove from the heat and set aside. 
Preheat the oven to 350 degrees F.  Bring a kettle of water to a boil for the water bath and keep it hot.

For the Flan Mixture:
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla and salt and give it a whirl.  Just enough to combine all the ingredients.  Pour the mixture into the caramel-coated mold.
Pour the hot (not boiling) water into a roasting pan to come halfway up the side of the mold; be careful not to get water into the flan mixture.  Carefully transfer to the middle oven rack, and bake for 45 minutes to an hour, until the custard is barely set and just jiggles slightly.  Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
When you are ready to serve, run a knife around the inside of the mold to loosen the flan.  Place a dessert plate on top of the flan and invert to pop it out. 


  1. Mmmmm this look sooo good! I'm your newest follower :) Maybe you could visit my blog and I would love for you to follow me back.

  2. Your Mom's recipe sounds so easy - I've always been intimidated by the prospects of preparing flan. Thanks!

  3. This looks so yummy. I love flan. Thank you for sharing your mom's recipe. Following you now!!!

  4. This looks soooo good! Can't wait to try it :-)

  5. I'm so glad that I found you on Western Warmth! Ohmigosh, this looks amazing. I love flan. Thank you so much for sharing:)


  6. Trust me....not only her flans are delicious, but everything she cooks!

    I also enjoy cooking and entertaining, but when it comes to desserts, I pale in comparison to the beautiful presentations Janet concocts and the tastes and textures of the desserts she prepares.

    She has been instrumental in inspiring the nieces to enjoy food preparation and presentation, too! It is important to transmit to future generations the beauty and symbolism of the whole moment of sharing a meal, and all that goes into the preparation...

    Whenever we have family gatherings, you know for sure who is going to make the spectacular desserts by far!


  7. Hi Lilly, I follow your blog and love all your beautiful and elegant tea setting. I just found this post about Mom's flan. In my family we are Cuban Americans and flan is a family traditional dessert, right next to the Thanksgiving turkey, lol. This is exactly how we make it, I love it.
    Sending blessing,


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