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Flan aka creme caramel

This creamy custard flat cake is

Prep Time 15 minutes
Cook Time 1 hour
Author Nadia Hubbi


For the caramel

  • 3/4 cup sugar

For the custard

  • 5 eggs
  • 1 12 oz can evaporated milk
  • 1 14 oz can La Lechera
  • 3 tsp vanilla


  1. Preheat oven to 350

  2. on medium heat add sugar to pan and stir for 5 minutes (do not step away, it burns quickly)

  3. once it turns into a caramel color pour it into a 9 inch cake pan

  4. in a circular motion move the caramel around so it fully coats the entire pan

For the custard

  1. in a blender mix the 4 ingredients

  2. pour the mixture using a seive (optional) into the cake pan coated in caramel

  3. cover very well

  4. place the cake pan into another larger pan

  5. add boiling water to the pan so the water reaches midway to the cake pan

  6. bake it in the water bath in the oven for 60 minutes

  7. let it cool for 60 minutes

  8. when its done, use a knife to make an incision around the outer edge of the custard to seperate it from the pan

  9. put a plate directly on top of the cake pan, and flip it