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Blanca's Mexican Flan


2 cup sugar
4 whole eggs
1 cup half and half
1 cup sweetened condensed milk
1 cup evaporated milk
2 teaspoons vanilla extract


  • Preheat oven to 350 degrees.
  • Cook 1/2 cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring almost constantly with a long-handled spoon, until it is melted and turns first golden and then very dark brown, about 8 minutes. (Use extreme caution!)
  • Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point and melt again later as the flan bakes.
  • Blend the eggs, condensed milk, evaporated milk, half and half and vanilla.
  • Pour the mixture into the prepared dish. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish.
  • Bake until a knife inserted two-thirds of the way to the center comes out clean, 35 to 45 minutes.
  • Remove baking dish from water and refrigerate for 6 hours.

Servings: 6