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Grandmother's Flan

Learn how to prepare this scrumptious dessert for your next dinner party

Plated flan with caramel

Well, maybe Grandma didn’t use rum in her custard, but this flan does. — Michael Grimm/Getty Images

En español

Yields: 6-8 servings



  • ½ cup sugar
  • 2 tablespoons water

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  • 6 egg yolks
  • 1 large whole egg
  • 1 tablespoon aged rum (optional)
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • ½ cup sugar
  • ½ cup (4 ounces) heavy cream
  • ½ cup (4 ounces) whole milk
  • 1½ cups (12 ounces) evaporated milk

8” round metal or glass baking pan


Preheat oven at 350° F

  1. For caramel: Place sugar and water in a heavy pan. Mix and cook at medium heat until sugar is dissolved and acquires a light amber color. Cover the bottom of the custard pan with caramel and set aside.
  2. Mix the first seven ingredients (six if you exclude the rum) in a blender. Add the heavy cream, whole milk and evaporated milk and continue mixing until an even consistency is reached.
  3. Strain this mixture through a sieve and pour into the caramel-coated pan.
  4. Place pan in a larger metal tray with ½” of water and bake, uncovered, for 35-40 minutes. The flan will be ready when an inserted toothpick or knife comes out clean.
  5. Bring to room temperature before refrigerating. Cool overnight in the refrigerator or for a minimum of 4 hours.
  6. Flip the flan out of the pan and onto a plate for serving.

 You may also like: Almond pine nut cookie recipe.

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