Creamy Flan / #SundaySupper

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With Easter almost here, and spring right around the corner, we are cooking and baking with eggs today for Sunday Supper! I made a Creamy Flan to celebrate because, well, why not?! It’s creamy and rich and decadent and a great dessert for Easter Sunday! I was given this recipe from a friend and former co worker. He grew up in Mexico with a mother who owned a restaurant, and this was her recipe. It is so tasty! I made this flan in individual servings, but this recipe can also be made in a larger dish for everyone to share, or make smaller servings by using 4 ounce dishes. Any way you bake this flan, your friends and family will love it.

Creamy Flan

printable recipe
makes 4-8 ounce servings
1 cup Sugar
1 cup Milk
1- 14 ounce can Sweetened Condensed Milk
3 Eggs
3 Egg Yolks
1 tablespoon Vanilla
1 tablespoon Cornstarch
1 cup Heavy Whipping Cream 

sugar, heat, cooking

Pour the sugar into a heavy pot. Turn the burner on to medium high temperature. Begin stirring the sugar. After about 5-6 minutes, depending on the stove, the sugar will begin to melt and as it is melting it will begin to become caramelized. Keep stirring the entire time. As soon as it becomes caramel color, take it off of the heat. The caramel can become burnt within a minute or two, and if it does the caramel is ruined. Even as you are taking it off the heat, continue to stir. Constant motion is the key to not burning.


Immediately pour the caramel in to bowls, distributing it evenly among them. Let bowls set up while making flan mixture.

milk, sweetened condensed milk, eggs, egg yolk, vanilla, cornstarch, whipping cream.

Mix together the milk, sweetened condensed milk, eggs, yolks, vanilla, cornstarch, and heavy whipping cream. Use a food processor, blender, or even a mixer. Make sure all the ingredients are well blended. 

flan, dishes, oven

 Place all the servings of flan in a baking dish with high sides.

creamy flan mix, water bath

Pour water in to the baking dish, about half way up. This bain marie, aka water bath, will insulate the flan from direct heat, which can curdle dishes such as custards, puddings and cheesecakes, etc. It also allows the moisture necessary for this type of dish. Bake for 35-40 minutes. Check to see if it is done with a toothpick.


Remove from oven, cool on wire rack. Once cooled, cover with plastic wrap and refrigerate for approx. 4 hours. 

Remove from refrigerator, and take a toothpick around the edges. Turn flan over onto a plate. The flan will release from the dish and sit on the plate. If the pan does not release, tap the bottom of the dish, and give it a minute. Sometimes it takes time to release. Allow caramel to drip from dish on to flan. Serve with a dollop of whipped cream if you would like.

Enjoy! Thanks so much for joining me today!

Thank you to Wendy Hammond who blogs at Wholistic Woman for hosting today! Scroll down and see all the fantastic, tasty egg recipes made by my fellow Sunday Supper members! I know you will find something special!

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