Vanilla Caramel Flan

Rated: 3 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
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Level:
Easy
Yield:
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Ingredients

Caramel:

1 1/2 cups granulated sugar
1 cup water

Flan:

2 cups milk
2 cups half and half
8 eggs
4 egg yolks
3/4 cup sugar
1 tablespoon vanilla extract

Directions

Preheat oven to 325 degrees F. Make caramel by combining sugar and water in a medium saucepan and cooking over moderate heat swirling occasionally until color begins to turn golden, about 12 to 15 minutes. Turn heat to low and continue cooking and swirling constantly until color is dark brown and mixture smells of caramel. Remove from heat and pour into a 9-inch round cake pan. Using a towel or hot pad, tilt pan and swirl caramel to coat the bottom and sides well. It will need a few minutes to cool down in order for about 1/4-inch of caramel to stick to the pan. Then pour excess back into the pot it was cooked in and add 2 cups milk. Cook over low heat, stirring frequently, to dissolve excess caramel into milk, about 3 to 5 minutes. Strain warm milk and caramel mixture in a bowl and add cold half and half. Mix well. Add sugar, eggs, yolks and vanilla. Whisk custard to mix and strain into caramelized pan. Set flan into a roasting pan in the oven and pour boiling water into roasting pan until it rises halfway up the sides of the cake pan. Bake for 40 to 45 minutes or until center feels just firm when pressed gently with the fingertips. Set aside to cool for about 1 1/2 hours then cover with plastic wrap and refrigerate overnight or up to 4 days.

To serve, run a knife along the inside edge to loosen. Cover with a platter and quickly invert. Carefully drain excess caramel into a small sauce pitcher and reserve. Serve wedges of flan on dessert plates topped with extra caramel sauce.

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Comments & Reviews

recipe Vanilla Caramel Flan
pamela meridian, ID 05-11-2009
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use 1/2 cup of water for the caramel and it will work!
Rated: 5 stars out of 5

I made this recipe...it was fabulous. There must have been a typo in the amount of water to use for the caramel - - use 1/2... cup instead and it will work. Read more
recipe Vanilla Caramel Flan
aicha prospect park, NJ 03-14-2009
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easy&fun
Rated: 5 stars out of 5

i made it a lot time and everyone loved it.caramel recipe ,i only made it with sugar only
recipe Vanilla Caramel Flan
kristine Truckee, CA 10-29-2008
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UGH!!! I will ALWAYS read reviews first
Rated: 1 stars out of 5

This was a waste of food and the energy I put in to make it. Everyone says it all; the caramel recipe is a flop, there's WAY... too much filling for the pan, it's a pain in the 'you know what', and hello?? a dozen eggs?? Really? That's not a flan; it's a quiche! I was making this as a "thank you" to a friend and flan was per his request, so I have to start all over tomorrow. I was up till nearly midnight finishing this one so I registered just to vent and warn you to STAY AWAY!Read more
recipe Vanilla Caramel Flan
Julia arroyo grande, CA 12-24-2007
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Terrible Caramel recipe
Rated: 1 stars out of 5

I tried to make the caramel as directed twice; once with regular granulated sugar and once with superfine and neither worked.... VERY disappointing and wasteful. Also, WAY TOO MUCH liquid for one nine inch cake panRead more
recipe Vanilla Caramel Flan
VIVIAN ORLANDO, FL 08-22-2007
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do not add water.
Rated: 1 stars out of 5

i make my carmel with sugar only...no water.....i put my sugar in very low and wait till it turns into carmel.
recipe Vanilla Caramel Flan
Jo Green Bay, WI 07-12-2007
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hmm
Rated: 2 stars out of 5

I did not like it...it did taste egg-y. but my mom loved it, so that says something :)Yeah, as was said before, the caramel... sauce is way wrong. I made the sauce by caramelizing the sugar, and then I added some butter to make it become creamy and not completely hard. When I added no butter, the caramel just stuck to the pan after baking.Read more