dessert — gluten-free


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prep time 10 minutes
cook time 1 hour and 40 minutes
yield 4-6 servings


Flan is one of those desserts that holds a special place in the hearts of everyone who has ever tried it. The pride and satisfaction that comes with popping a perfectly creamy, custardy, jiggly flan out of the fridge the day after baking makes the wait time worth it!

BY:My Silly Little Gang


  • 1 1/2 cups sugar
  • 6 Large Nellie’s Free Range Eggs
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons water


To make the caramel:

  • In a heavy-bottomed saucepan over medium heat, cook sugar and water, stirring continually until mixture turns to liquid and is a light caramel color. This will take about 5-8 minutes.
  • Pour into a 9- by 5-inch loaf pan.
  • Using oven mitts, slowly turn pan to coat all the sides and bottom with the caramel. Set aside.

To make the flan:

  • Preheat oven to 350F.
  • In a large bowl, combine eggs, cinnamon, salt, both milks, and vanilla. Using a hand mixer on medium-high speed, beat until very well combined, about 2 minutes.
  • Pour mixture into prepared pan.
  • Place flan pan into a larger loaf or cake pan and add water to larger pan to create a water bath. Water should reach about halfway up flan pan.
  • Place pans in oven and bake uncovered for 1 hour.
  • After an hour, cover flan pan loosely with foil and bake another 30 minutes.
  • Remove flan pan from larger pan and let cool before refrigerating overnight (or at least 8 hours).
  • Carefully flip flan onto a large plate or platter, slice, and serve.


To make individual mini flans instead of one big one, use a cupcake pan.

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