Vanilla Flan

Level: Intermediate
Prep Time: 15 min
Cook Time: 45 min
Cooling Time:
Yields: 8 servings


This all-time favorite Vanilla Flan recipe is sweet, comforting, rich and a universally known Spanish dessert that is a enjoyed in many Latin-American countries. It's French relative is crème caramel. Flan is well suited to follow a spicy meal or as a delicious snack with a fresh, hot cup of coffee.


  • 3/4 cup granulated sugar
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • Fresh fruit for garnish, (optional)


PREHEAT oven to 325° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep-dish 9-inch pie plate; swirl around bottom and sides to coat.

COMBINE evaporated milk and sweetened condensed milk, eggs and vanilla extract in medium bowl. Pour into prepared pie plate. Place pie plate in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE: run small spatula around edge of pie plate. Invert serving plate over pie plate. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with fruit as desired.

low expectation

by d. dom , Moorpar, CA. on Aug. 2013

I was hoping for something different. my sugar didn't melt, the flan didn't look creamy enough, and the taste was plain.

Great recipe!

by A. ANNA , on Jul. 2010

My family loves flan and this is a simple recipe which yields a great flan!


by c. claire-anne , on Apr. 2010

This is the perfect 1st time, out the gate flan recipe. Not to be done by a beginner in the kitchen, the process does take developed know how.

Sugar trick.

by j. joanna , Chicago, IL on Jan. 2010

The first time I made flan and melted the sugar, the caramel had a burnt taste. So when I made the flan again, I melted the sugar in a small pot and added a tsp. of water and a dab of vanilla. What do you know, when I served the flan the caramel sugar tasted sweet and good.

caramel sauce

by k. kathy , , on Dec. 2009

The first time I tried melting the sugar it started to turn into hard lumps after about 10 minutes of stirring. I threw it away, and tried it over medium high heat, and it worked, but it still took about 10 minutes. After that, it was great and will make it again.

Flavor of the Flan!

by J. Jan , Blytheville, AR on Mar. 2009

I love Flan, and this one was just delicious! I love to make it and I love eating it! 5-Stars!!!!!


by r. rosie , CORONA, NY on Mar. 2009

It was simple once u get all ingredients precisely together. Everyone in the family enjoy it and was very suprise dat all I used was 2 cans of milk(evaported & condensed) and just eggs :)

Vanilla Flan Muy Bueno

by N. Ning , Oklahoma City, OK on Mar. 2009

I baked this flan in individual pyrex cups. It is elegant when served with berries and whipped topping.

Vanilla Flan

by V. Vanessa , on Jan. 2009

After baking for 50 minutes as per the recipe's instructions, the flan was still watery--as liquid as when I put it in the oven. I baked it longer and longer until my knife came out of it clean, but by then the top was covered in dark brown splotches. Another note: the sauce becomes hard and brittle as it cools, so transfer it very quickly.

The best

by T. Tavany , allentown, PA on Nov. 2008

I made one day for new years eve and everyone loved. It was so easy to make. Now I am always in charge of making the desserts.