Caramel Flan

Caramel Flan


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Serve this flan recipe after dinner for a tasty treat. The mix of caramel and cinnamon will make this dessert a sure hit!

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Chicago, IL

Time needed

50 min cooking

Serving Size / Yield

8 servings


  • ⅓ cup Sugar
  • 3 Eggs
  • 1× 14-oz can Sweetened Condensed Milk
  • ½ cup Whole Milk
  • ⅛ tsp Ground Ginger
  • ⅛ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves
  • ½ tsp Cinnamon

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Start by preheating the oven to 350 degrees.
Take 8 4 oz ramekins and arrange them inside a 9x13 inch baking pan.
,Heat sugar over medium heat in a small saucepan, stirring constantly, until sugar melts and forms a caramel color.
This will take about 7 minutes.
Quickly pour caramel into ramekins, caramel hardens quickly, and stir a little after.
Blend the remaining ingredients together in a bowl.
Make sure everything is blended well.
Pour the mixture into ramekins evenly, then place baking sheet on rack in oven.
Pour hot water halfway into baking pan.
Bake for 35-40 minutes, or until flan is finished setting.
Let flan cool and chill in the fridge for several hours before serving.
Serve by run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin.
Carefully invert plate and ramekin until flan comes out.

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