• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 12

    Mom’s Flan

    Creamy caramel topped flan is a classic sweet custard dessert. In this version, the flans are baked in individual cups so everyone gets their own perfect dessert.


    Kelvin Fernandez is the Executive Chef at the Strand American Bistro at The Strand Hotel in New York City. He incorporates his heritage and the bold, bright flavors if Caribbean cuisine in his cooking.

    egg yolks
    sweetened condensed milk
    evaporated milk
    vanilla bean
    Berries, serving suggestion
    Preheat oven to 350F.
    In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot caramel into 12 4-ounce aluminum cups, turning to evenly coat bottom and sides. Set aside.
    In a large bowl, beat yolks. Beat in condensed milk, evaporated milk and remove vanilla bean seeds by cutting in half and scraping the seeds. Add to the milk mixture. Beat until smooth.
    Pour egg mixture into aluminum cups. Place cups in baking dish and fill with hot water so the water comes halfway up the sides of the cups. Cover with aluminum foil.
    Bake for 30 minutes. Check to make sure all flans are cooked evenly. Cook for additional 5 minutes if needed.
    To serve, carefully poke a hole in the bottom of an aluminum cup while inverted on serving plate. Let caramel drizzle out as well over flan. Serve alone or with your favorite berries.

    The base number of servings for this recipe is 12

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