Rosa’s Caramel Flan is rich and decadent, but extremely easy to make! With only 4 ingredients, 10 minutes prep time and 2 hours of baking time, this dessert can feed a crowd at your next party! This lovely dessert is served cold, so make it the day before your party so that it’s nice and cold!
Rosa is my neighbor. She’s a wonderful cook and brings us gifts of food often. Recently, I asked her to teach me to cook some of my favorites from her recipe arsenal and she obliged me! So far, she has taught me to make two other specialties and if you missed those posts, you can catch up here:
Back to Rosa’s Caramel Flan…
To make her recipe and have it look like above, you do need special equipment! A 13-quart stainless steel mixing bowl and a Bundt pan! Have you ever seen a 13-quart bowl? Well, I haven’t! Here’s a picture:
Picture #1 above shows the size difference between the Bundt pan and the 13-quart bowl! The rest of the photo collage above is how to make the caramel topping for Rosa’s Caramel Flan. She heats sugar right in the Bundt pan! Genius! Here’s what you do:
- Photo of 13-quart stainless steel bowl and Bundt pan.
- Pour 1/2 cup granulated sugar in Bundt pan.
- Set directly on burner on medium heat.
- Using hot pad gloves, swirl sugar around Bundt pan to distribute evenly.
- Melting sugar. Do NOT leave unattended because it melts VERY quickly and will burn.
- Rosa’s redistributing melted sugar.
- Almost melted.
- Completely melted and ready to use. Remove from heat and allow to cool and harden.
Next make the flan. The pictures above are Rosa! Preheat your oven to 350 degrees.
- The rest of the ingredients for Rosa’s Caramel Flan: eggs, sweetened condensed milk and evaporated milk.
- Pour the ingredients into a blender. Rosa made it in two batches: one can each of sweetened condensed milk and evaporated milk and 3 eggs in one batch and 4 eggs in the other batch.
- Blend on high for a few seconds until well mixed.
- Carefully pour into Bundt pan over prepared caramel.
- Fill the 13-quart stainless steel bowl about half way with hot water. Carefully submerge Bundt pan with flan mixture into stainless steel bowl. Using a pitcher or measuring cup with a pour spout, continue to add water to bowl (do this carefully; don’t get water in the flan!) until water is almost up to the edge of the Bundt pan and is submerged in a water bath. The Bundt pan will be “floating” inside the stainless steel bowl.
- Carefully carry to oven (don’t slosh or water will get in the flan!)
- Bake for two hours. Finished flan!
Using hot pads, carefully remove stainless steel bowl from oven. Still using hot pads, carefully remove hot Bundt pan from the water bath. Carefully discard the hot water in the stainless steel bowl. Let the flan cool for a while (20 minutes to half an hour) and then refrigerate over night (or at least 2 hours).
To “plate” the flan, select a plate large enough to fit over Bundt pan. Place the plate upside down on the Bundt pan. Using both hands, quickly invert the Bundt pan and plate right side up. It may take a minute for the flan to release itself. If it doesn’t, give it a gentle jiggle to release the flan. Hopefully, you will center your flan better than I did in the picture above! Because, once you plate it, you won’t be able to move it without cracking it!
By the time we got to plating the flan, it was evening. The natural light was no more and we were pretty tired! After all, Rosa also made her Ensalada de Nopales and Rosa’s Pork Posole on the same day! Plus, her youngest daughter, Princess J.O., made Potato Chip Cookies under my tutelage (that recipe will post on Thursday), while I took photos of everything plus set up the finished recipes by doing some food styling! So, I must apologize that Rosa’s Caramel Flan is not “styled” for the photo session! Plus, we wanted to eat it!
This is my slice. You can see that it’s not actually very big! That’s because this flan recipe is quite rich and a 2″ slice is enough! Therefore, if you make your flan in a Bundt pan, you can easily serve 16 people depending on the thickness of the slice!
Here’s another picture of the same slice; just a little bit closer on the focus. I couldn’t decide which picture I liked best, so I used them both! Yum! Plus, since Pinterest is the number one driver of traffic to our blog (see my Monthly Income Report for info about this phenomenon), I want to share plenty of pin-worthy photos!
Here’s the recipe:
- ½ cup granulated sugar
- 7 large or extra large eggs (if you use smaller eggs, add one)
- 2 cans sweetened condensed milk
- 2 cans evaporated milk
- Plus, special equipment: Bundt pan and 13-quart stainless steel bowl
- Preheat oven to 350 degrees.
- Put sugar in the bottom of a Bundt pan.
- Place directly on stove top and heat over medium heat, watching constantly.
- Using hot pad gloves, swirl melting sugar around to evenly coat bottom of Bundt pan.
- The melting sugar will foam and turn brown; remove from heat and set aside to cool and harden.
- In a blender, add 4 eggs and one can each of sweetened condensed milk and evaporated milk.
- Blend on high for a few seconds until well blended.
- Pour into Bundt pan on top of harden sugar.
- Repeat: 3 eggs and one can each of the milks, blended in blender and poured into Bundt pan.
- Fill the 13-quart stainless steel bowl with hot water.
- Carefully add Bundt pan to bowl; don't slosh the water!
- Water should be almost to the top edge of Bundt pan (if you touch the Bundt pan, it will feel like it is floating).
- Add more water, with a pitcher or measuring cup that has a pour spout.
- Adjust oven rack to fit stainless steel bowl.
- Carefully carry filled stainless steel bowl to oven and place in preheated oven.
- Bake for 2 hours.
- Using hot pads, remove stainless steel bowl from oven, carefully, not sloshing water.
- Using hot pads, carefully remove Bundt pan from water bath in the stainless steel bowl; carefully discard hot water.
- Allow prepared flan to cool slightly and then refrigerate for at least two hours or overnight.
- Invert a plate or platter, larger than the Bundt pan, on top of the Bundt pan.
- Quickly turn over to "plate" the flan; if the flan doesn't drop immediately, give it a slight jiggle to release.
- Slice and serve.
Rosa wanted me to share with readers that you don’t have to make her recipe in the Bundt pan in the 13-quart stainless steel bowl. You can make it in a smaller baking dish, that you submerge in a larger baking dish. So, cut her recipe in half to make in smaller baking dishes. It will be just enough for you and your family!
(other Mexican recipe posts)
- 3 Amazingly Simple and Delicious Ideas for using leftover Mexican Corn Salad
- Charlie’s Layered Mexican Casserole
- Charlie’s Lite Layered Mexican Casserole
- Easy Homemade Salsa
- Ensalada de Nopales
- Lite Cheesy Jalapeno Popper Dip
- Mexican Caesar Salad
- Mexican Caesar Salad Dressing
- Mexican Corn Salad
- Rosa’s Pork Posole
- Shrimp Soft Tacos