Making restaurant-quality flan at home is easier than you think, and our version is healthier, too! With just a few ingredients, you'll have a satisfying dessert that's sure to impress.

Carolyn Casner
Source: EatingWell.com, April 2017
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Put a large kettle of water on to boil.

    Advertisement
  • Combine sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Increase heat to medium-high and cook, without stirring, until the syrup turns a deep amber color, 5 to 7 minutes. Immediately pour the syrup into a 2-quart soufflé dish and carefully tilt so that the caramel coats the bottom and halfway up the side.

  • Whisk eggs, egg whites, condensed milk, milk and vanilla in a large bowl. Strain the mixture through a fine sieve into the caramel-coated dish. Set the dish inside a larger ovenproof pan, such as a large Dutch oven or small roasting pan. Very carefully pour enough very hot water into the larger pan to come about halfway up the sides of the of the flan dish.

  • Bake until the custard is set around the edges but still jiggly in the center, 1 to 1 1/4 hours. Transfer the flan dish to a wire rack. Let cool at room temperature for 1 hour. Cover and refrigerate until very cold, at least 4 hours or up to 1 day.

  • To serve, run a knife around the inside of the dish and invert the flan onto a serving plate.

Tips

To make ahead: Refrigerate for up to 2 days.

Equipment: 2-quart soufflé dish

Nutrition Facts

269 calories; protein 8.6g 17% DV; carbohydrates 44.5g 14% DV; exchange other carbs 3; sugars 44.4g; fat 4.2g 6% DV; saturated fat 2.2g 11% DV; cholesterol 78.4mg 26% DV; vitamin a iu 318.1IU 6% DV; folate 11.4mcg 3% DV; calcium 196mg 20% DV; iron 0.4mg 2% DV; magnesium 38.3mg 14% DV; potassium 569.8mg 16% DV; sodium 111.8mg 5% DV; thiamin 0.1mg 11% DV; added sugar 37g.