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Baked Flan

How many Flan caramel recipes are there in the internet? Having said than I can assure you that every household in Gibraltar has their particular Flan recipe handed down through generations, have I ever mentioned how much Gibraltarians like their food? Well we do! and each of us like to think our recipe is the best, after all its what we’ve eaten growing up and nothing beats Grandma’s cooking. There are some very notable Gibraltarian cooks who can easily rival any world famous chef. And I’m including my Grandmother in that list. Her flan was to die for, and because she used cream in it, the texture is very reminiscent of cheesecake,  but with all the softness of a flan. Its  a very nourishing dessert ( nourishing as in calorie loaded), and very easy to make too.

This is another tea time treat I remember having down in the beach, I must stress however, that we did eat at home, every day, its just that I associate Food with happy memories, and tea time at the beach during the summer season (well maybe during spring and early autumn too) were one of my most fondest childhood memories. My boys used to enjoy this too when they were growing up, and one day I hope my grandchildren will enjoy those summer afternoons as well.

So go ahead and give my baked flan a try, I’m sure it will not disappoint.




1/4 cup granulated sugar and one tablespoon water
3 eggs
1 tin condensed sweetened milk (450g )
6 fluid ounces double or whipping cream
6 fluid ounces evaporated milk (normal milk will do if you can’t find evaporated)
1 teaspoon vanilla essence


Pre heat oven to 180 degrees c (fan oven ) 190 if you don’t have a fan oven. Prepare your flan dish by very lightly greasing it. Do not over grease as you will be adding caramel to the bottom of the dish and too much oil will impair the flavour and set of your dessert.
In a pan, dissolve sugar over medium heat stirring with a spatula until the dissolved sugar turns a golden brown. Pour onto the base of your prepared dish.
Mix all the other ingredients in a bowl and whisk till the mix is thoroughly incorporated - you also add a little air into your mix which helps it remain light and fluffy. Pour the mix into the baking dish, and cover with aluminium foil - or a lid if you are using a proper flan dish.
Bake au Bain Marie (basically place your dish into another larger dish. Then top up the large dish with hot water until it reaches around mid height of your flan dish) for around 45 to 50 minutes. Check that the flan is set (especially in the centre) it should be firm to the touch but still have a little jiggle.
Allow to cool, then leave in the fridge for 6 hours or overnight preferably.
When ready to serve, run a sharp knife around the edges of the flan tin, and turn onto your serving dish. Perfect served with whipping cream, Ice cream or simply on its own.
Enjoy your Baked Flan cosykitchencorner style

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