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Carmel Flan


  • 1 cup sugar divided
  • 2 cups half-and-half
  • 1 cup milk
  • 2 teaspoons vanilla
  • 6 eggs
  • 2 egg yolks


Preheat oven to 325 .

Heat a 6-cup ring mold in oven 8 to 10 minutes or until hot.

Heat 1/2 cup sugar in heavy skillet over medium-high heat 5 to 7 minutes or until sugar is completely melted and an amber color.

Stir frequently, taking care not to burn.

Immediately pour the caramelized sugar into ring mold, holding mold with mitten.

Rotate quickly to coat bottom and sides evenly with caramelized sugar. Place mold on wire rack.

Combine half-and-half and milk in heavy 2-quart pan. Heat over medium heat until liquid almost simmers. Remove and add remaining 1/2 cup sugar and vanilla, stirring until sugar dissolves.

Beat eggs and egg yolks together until well-blended.

Gradually stir in milk mix­ture. Pour into ring mold.

Place mold in large pan and pour hot water into pan com­ing up 1/2 inch on sides.

Bake 35 to 40 minutes or until knife inserted into center of custard comes out clean.

Remove mold from water and place on wire rack.

Allow to cool 30 minutes. Cover mold and refriger­ate 2 hours or until thoroughly chilled.

To serve, loosen inner and outer edges of flan with knife. Cover mold with rimmed plate and invert. Lift off mold and spoon caramel over flan.

Serves 8.

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