Makes 6 to 8 servings


This vanilla custard is a traditional part of Ivelisse Ortiz Carrero’s Thanksgiving table. She also serves a guava cake. This is adapted from her recipe for flan.


  • 2 ¾ cups sugar, divided
  • 2 (12-ounce) cans evaporated milk
  • 5 large eggs
  • 1 teaspoon vanilla
  • Cinnamon


In an 8- or 10-inch round soufflé dish, pour ¾ cup sugar and heat over medium heat to make syrup. Move it around while over heat so the bottom is covered with browned syrup.

Preheat oven to 350 F.

In a blender, mix evaporated milk, remaining 2 cups sugar, eggs and vanilla. Pour mixture into pan with syrup. Sprinkle cinnamon on top.

Place pan in larger pan filled with hot water. Cook about an hour, or until a sharp knife comes out clean.

Let cool, place serving plate on top and turn over, so syrup is on top of flan. Refrigerate at least 2 hours, then slice and serve.

*This recipe is from a home cook and has not been tested by AFR.

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