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Baked Flan
November 22, 2009

This is very similar to the Spanish Flan (my favorite). I'm from Chile and this is a very popular dessert over there. A tip to prevent sugar from crystallizing is to add a few drops of lemon (2-4) while stirring the sugar in the pan. If you don't want to worry about burning the sugar, it's best to use the "wet" method which simply means adding a few drops of water (10-20) to the sugar so the sugar will be all wet but still solid in the pan and stir it until it becomes liquid and brown. You don't need to use the lemon when you use the "wet" method. Also, after you mix all the ingredients and pour the mix into a deep baking pan (like those for cakes), you place the baking pan on top of a "handless" deep pot that is filled with water half way. Then, you place both in the oven and cook it as per cooking time. I used to use a tooth pick or knife to check for consistency/texture before taking it out of the oven. Once the flan is ready, you prepare the caramel as per above instructions and pour it over the cooked flan when you are ready to serve it (not before!). Let it stand at room temp or in the fridge for about 20 minutes until the caramel is fixed to the top of the flan. I prefer to let it stand at room temp so only the top caramel will be solid at time of serving because it only takes a few seconds for the caramel to solidify. If still in doubt, check the recipe for Spanish Flan (which is the original) for detail instructions about the caramel. Hope this helps. :)

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