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Add a Spanish flair to your after- dinner dessert! This flan recipe uses one-pot and is topped off with honey and tart raspberries. Check out these simple instructions and enjoy this sweet custard dessert with ease!

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Chicago, IL

Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

7-9 servings


  • 1 Cup of Sugar
  • 3 Eggs
  • 1 Can of Condensed Milk
  • 1 Can of Evaporated Milk
  • 1 tsp Vanilla Extract

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Preheat the oven to 350 degrees F. Melt the sugar until golden and evenly pour into a baking dish. In a separate bowl beat eggs, condensed milk, evaporated milk, and vanilla. Pour into baking dish and cover with aluminum. Bake for 60 minutes and let cool before serving. Garnish with mint leaves and raspberries!

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