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Caramel Flan aka Baked Custard

I grew up watching my mom make this egg custard for my dad on birthdays and anniversaries but could never get into it as it was served warm, I'm now realizing that that may have been a result of our economic struggles when we lived in Guyana. Ice was bought from a few houses in the neighborhood who had coveted appliances like a refrigerator and microwave. Needless to say, I wrote Flan off my list of desserts completely.

Fast forward to present day and you'll find me whipping up this delicate, velvety dessert ever so often as it satisfies all of my sweet cravings with it's creamy center and slightly chewy caramel top. A refrigerator made all the difference.

This dessert might look complex but I can assure you it is very simple with variations all around the globe (another popular version called Creme Caramel).

I hope you whip out those eggs and cream and make this treat for yourself soon.

For the Caramel:

1/2 Cup Sugar (I used White but brown would do too)

2 Tbsp Water


Pour sugar into sauce pan and add water. Do not stir. Cook over medium heat until sugar melts and starts to simmer. When the color starts to take on a golden hue, gently stir the mixture, keeping any leftover grains from the edges of the pot. Remove from heat and continue to stir,

Pour golden syrup into a 9-10" baking dish and lean to coat the bottom and sides.

Set aside.

For the Custard:

1/2 Cup Sugar

5 Lrg Eggs

1 Can Condensed Milk

1 Can Evaporated Milk

1 1/2 Cups Whole Milk

1 Tsp Vanilla Essence


Preheat oven to 320 degrees (F).

Combine Sugar and eggs (adding one egg at a time) until smooth. Add condensed, evaporated and whole milk and whisk until all are fully incorporated. Add vanilla and combine.

Pour mixture into caramel lined pan. Place a cookie tray into oven and pour 2 cups of hot water into it. Place baking pan with custard into the watery tray and bake for approximately 1 hour and 15 minutes or until center has a slight jam-like wiggle.

Cool for about 30-45 minutes then run a thin knife around the edges to loosen the custard and turn out on serving tray.

Refrigerate for about 5 hours or until fully chilled then serve and enjoy.

Tip: You can easily create new flavors by substituting the vanilla essence for others like almond, mixed or coffee. You can also substitute 1/2 cup of whole milk for your favorite fruit pulp like mango or banana.


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