How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peruvian Flan?

You need 10 ingredients. The key ingredients include: For caramel sauce, 1 cup sugar, For flan, 6 eggs, and more.

Is Peruvian Flan suitable as general?

Yes, Peruvian Flan falls under the General category and is a great choice for this type of meal.

How do I store leftover Peruvian Flan?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Flan Recipe

Name: Peruvian Flan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For caramel sauce; 1 cup sugar; For flan; 6 eggs; 1 (14 ounce) can condensed milk; 1 (12 ounce) can evaporated milk; 2 teaspoons vanilla extract; 8 strawberries (optional); 8 maraschino cherries (optional); 8 raspberries (optional)

Peruvian Flan

Eats Now Editorial Team · 510 kcal · General

1
To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
2
Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
3
Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
4
Let cool completely-about 40 minutes.
5
To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
6
Stir eggs in a medium sized bowl.
7
Slowly add condensed milk, then evaporated milk.
8
Add vanilla, blending well.
9
Pour flan mixture into ovenproof dish that you have already coated with caramel.
10
Carefully place filled dish into a larger baking pan.
11
Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
12
Bake about 40 minutes.
13
Flan is cooked when a knife inserted in center comes out clean.
14
Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
15
Carefully separate flan from dish with a thin knife.
16
Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
17
Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

Peruvian Flan

Tips for the best results

Variations & substitutions

My Personal Notes

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