Recipe: Flan (Caramel Custard)

Jan 27, 2011

Servings: 8


  • 4 eggs
  • 1 ¼ cups milk
  • 10 oz. sweetened condensed milk
  • 1 tsp. vanilla
  • 1 cup sugar


  1. Preheat oven to 350° F.
  2. Beat together eggs, milk, condensed milk and vanilla. Melt sugar in a large pan, being careful not to let it burn. Pour melted sugar into a large baking dish. Carefully pour egg mixture over the caramel in the baking dish. Bake in a water bath for 50–60 minutes or until set.
  3. Refrigerate 6 hours or overnight. Invert onto serving dish and serve chilled.

*This dish is rather high in phosphorus and potassium and is best for people who have difficulty with other protein sources. It is also suitable for those who have problems chewing or swallowing.

*Note: This recipe is not suitable for diabetics.

Nutrient Analysis per ½ cup
Calories 308
Fat 8 g
Phosphorus 202 mg*
Potassium 268 mg*
Protein 9 g
Sodium 115 mg

Categories: Recipes