Spanish Flan

1. 1 cup white sugar
2. 3 eggs
3. 1 (14 ounce) can sweetened condensed milk
4. 1 (12 fluid ounce) can evaporated milk
5. 1 tablespoon vanilla extract
(makes one 9 inch round baking dish filled with flan)
(I’ve used the recipe from

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4. Bake in preheated oven 60 minutes. Let cool completely.
5. To serve, carefully invert on serving plate with edges when completely cool.

1. It turned out fantastic, I promise you. But when I stuck a serving plate firm on my 9 inch pan and flipped it over to plate the flan, the entire thing didnt come out out as a single piece. Taste-wise, it was flawless. And me, being a first timer with a flan recipe, I was thrilled. The boys upstairs were reminded of their years in Abu Dhabi when their mums made ‘caramel custard’ for them. Well, I grew up calling it caramel custard too, so I shouldn’t really use inverted commas.
2. Inspiration to try the flan came from Magaly’s flan – the one she made for Suresh, a piece of which he smuggled home for me. *grin* Her’s was coconut flan though. It was more perfect than perfect. And since it involved baking, I HAD to give it a shot too.
3. End of story. Great results. And we lived happily ever after.
4. Epilogue: I’m making photograph-able flan this weekend, ok?


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