Vanilla Flan



I have never made flan. Never, guys. I am a Puerto Rican who has never made flan. I apologize. Forgive me culture fairy, I did not know, I did not know!  However, today I can hold my head up high. I made flan! Not only that, my lovelies. I made flan without following any of the recipes because, I don’t even know. I followed my instincts! Custard is custard, AM I RIGHT? It was delicious. My husband was excited, I was excited. Our excitement was well received!


1 cup of sugar (for the caramel)

6-7  large eggs

4 oz of cream cheese

12 oz of evaporated milk

14 oz of condensed milk

2 tbls of vanilla

2 tbls of unsalted butter

1. Making flan is simple. It really is. On the other hand, it can also be terrifying for a clumsy short girl who always gets burned. First things first, pick out two pans, make sure one will be able to fit well inside the other. Fill your bigger pan with water, a little less than halfway through (See pro tip at bottom of post). Then place that pan into the oven. Preheat your oven to 350 degrees.

2. It’s time to make the caramel! In a frying pan or whatever you use to melt things, add your two tbls of unsalted butter. Once the butter is melted, add the sugar. Stir, stir, stir until the sugar becomes dissolved. That’s caramel, guys. Once your sugar has transformed into a brown delight, pour the caramel into your smaller pan.



3. Now blend all of your ingredients until they are silky smooth. All of the ingredients being everything but the sugar, which is now caramel.

4. Take your precious nectar of flan and carefully fill the caramel coated pan.

5. The dangerous part! Don’t burn yourself, please! I required the assistance of my lovely Damian for this one. Take your smaller pan and place it in your larger one which is in the oven with reaaaaaaaaaaaaally hot water.


6. Bake the pretty little thing for 35-45  minutes or until it passes the wound test. Wound your flan with a toothpick right through the center, don’t worry. The little guy wont feel a thing. If it comes out clean, then it’s ready.


Mema’s Tip: Fill the bigger pan with water considering that you will put the other pan inside of it later. Two things to note here: 1) If you overfill the larger one, water will spill when you put in the smaller one. This water is very hot, and inside your oven. Not good! 2) If your smaller pan is shorter than your larger pan and you use too much water, the water will spill over the sides of the smaller pan and into your flan mix.

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