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Creamy Flan


For the perfect ending of a Mexican meal, try this creamy dessert, served in one-cup ramekins .

Makes 8 (one-cup) desserts.


  • 3 c granulated sugar (divided use)
  • 1 c water
  • 2 1/2 c whole milk
  • 2 1/2 c heavy cream
  • 5 sticks cinnamon (3 inches long)
  • 1 tsp vanilla
  • 1 lemon
  • 5 large eggs, beaten
  • 5 large egg yolks, beaten
  • 2 pinches salt


  1. Preheat oven to 350 degrees F. Lightly oil 8 (one-cup) ramekins.
  2. In medium, heavy saucepan, combine 2 cups of the sugar with the 1 cup of water. Stir well.
  3. Bring to simmer, over medium heat. Cook without stirring, swirling pan from time to time for about 8-10 minutes, or until dark golden color.
  4. Remove from heat; pour even amount of carmelized sugar in each ramekin.
  5. In large saucepan. pour milk, cream, remaining 1 cup sugar, cinnamon sticks and vanilla. Using a vegetable peeler, cut strips of lemon peel and add them to the pot.
  6. Cook over medium heat until small bubbles form around edge of pan. Remove from heat. Cover and steep 10 minutes.
  7. Remove cinnamon sticks and lemon peel. Skim top of milk with spoon.
  8. Pour even amounts of mixture into the carmamel lined ramekins. Place ramekins in baking pan(s).
  9. Pour boiling water into baking pan(s) until it comes up halfway on the sides of ramekins.
  10. Bake 40 minutes, or until set up but still slightly jiggly. Allow to cool in water bath 30 minutes.
  11. Transfer ramekins to wire rack until completely cool. Cover ramekins tightly and refrigerate until chilled or overnight.
  12. To serve, loosen sides with sharp knife. Place dessert plate over each ramekin and invert. Tap bottom until the flan is released. Spoon any remaining caramel over the dessert.
  13. Serve chilled.

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