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The quintessential Latin American dessert—a true comfort food for Americans of Latin American descent. There are as many flavors and variations of this creamy dessert as there are Latin American countries. This one gives you the basics.
Recipe by BettyCrocker
Prep Time
15min
Total Time
1hr35min
Servings
4servings
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Heat oven to 350ºF. Heat 1/2 cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.
Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.
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If you live near a Latin American bakery, pick up some of the beautiful cookies you’ll find there. They often accompany flan when it’s served for dessert.
Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.
*Percent Daily Values are based on a 2,000 calorie diet.
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