Flan de Huevo con Caramelo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Puerto Rican flan with a smooth, silky texture and a rich caramel sauce, a beloved dessert. This Mexican recipe, ready in about 80 minutes, pairs Granulated sugar, Water, Eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 Mexican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a small saucepan, combine 1/2 cup granulated sugar and 2 tbsp water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Carefully pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to cool.
  2. Step 2: In a large bowl, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt until smooth and well combined.
  3. Step 3: Strain the egg mixture through a fine-mesh sieve into the baking dish with the cooled caramel to remove any lumps.
  4. Step 4: Place the baking dish in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (bain-marie).
  5. Step 5: Bake for 50-60 minutes until the flan is set and a knife inserted near the center comes out clean. Let cool to room temperature, then refrigerate for at least 4 hours before serving.

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