Marie's Flan (Creme Caramel)

Marie's Flan (creme Caramel)

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Megan Stewart


Marie was my hubby's stepmother, who hailed from Spain. The few times we went to visit his dad, she was usually absent. However, one time we actually had dinner with her, and she served Flan for dessert. Since I always knew it as Crème Caramel, I was surprised to hear it called Flan.


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How to Make Marie's Flan (Creme Caramel)


  1. Beat eggs and egg yolk with scant 1/2 c sugar and vanilla. Bring milk to a boil and beat in. Allow to cool. To make the caramel, heat 1/2 c sugar and water together, stirring constantly until dissolved. Increase the heat and boil until a light brown caramel is formed. Pour immediately into the bottom of 4 ovenproof ramekins. Allow to cool. Pour cooled egg mixture on top, filling to the top of the ramekins. Place in a rectangular ovenproof dish and fill the dish with hot water. Cook at 300 degrees 45 min. Allow to cool then turn out to serve. Test doneness by inserting knife tip in center.

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About Marie's Flan (Creme Caramel)

Course/Dish: Other Desserts
Main Ingredient: Sugar
Regional Style: American

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