All you FLAN eat


Sophia Morales, Journalist

Now this dessert may be considered controversial among others. Some people may love it, others dislike it with a burning passion. Personally I like flan. That’s it. I don’t really have a big reason for liking it, I just do. Which is why I decided to make flan, simply because I felt like it. I hope you enjoy reading about my process in making flan for the FIRST TIME and seeing how it turned out.

The recipe I used to make this flan de vainilla otherwise known as vanilla flan or Spanish flan, is by a women I saw online who was making “quick and easy recipes” for you to use. Her username on TicTok is @_itsjazzymf

The Recipe Calls For:

  • -1 cup of sugar
  • -1/3 cup of water
  • -1 can of sweetened condensed milk
  • -1 can of evaporated milk
  • -5 eggs
  • -1 tablespoon of vanilla


  1. Pour a cup of sugar into a slightly warm pot. Then, you pour the 1/3 cup of water and mix slightly, enough that the sugar and the water are combined. Leave it alone but don’t forget to check up on it so that the mixture doesn’t burn.
  2. Make sure to heat the oven to 350 degrees.
  3. Take the pot off the heat when the sugar is a nice caramel color and pour into the pan or mold that you’re using to bake the flan. Make sure the pan isn’t too deep so that when you flip it the flan doesn’t break.
  4. While the sugar and water are cooking make the cream mixture.
  5. In a blender pour 1 can of sweetened condensed milk, 1 can of evaporated milk, 5 eggs, and 1 tablespoon of vanilla.
  6.  When you’re done blending  pour in the cream mixture on top of the sugar that’s in the pan.
  7. Then put that pan filled with the mixture in an even bigger pan and pour about a cup of water. Make sure the pan isn’t overfilled so that it doesn’t spill in the oven.
  8. Then bake in the oven for about an hour to an hour and fifteen minutes at 350 degrees.
  9. When the timer goes off, take out the flan and poke a knife or utensil in and pull it out. If it comes out clean then it’s ready.
  10. Leave it to cool and then flip the flan on a plate or a container where you can flip it without spilling and enjoy.


Now I won’t lie to you, it was delicious. The flan was nice and creamy and the caramel was nice and sweet; it just melted in your mouth along with the flan. Personally I like to eat it after its cooled off but either way is fine.  Everything tasted great, however it didn’t look very appetizing. Now this was mostly my fault, I looked everywhere in my kitchen for an oven pan that was the correct size and shape to make a nice round flan. Sadly, I was not lucky in my search for the perfect pan, so I used a pan that was a bit too big for the mixture, by this I mean there was too big of a gap between the cream mixture and the top of the pan. When I made the flan I was impatient and immediately flipped the flan; this led to the flan sticking to the sides of the pan and when I did manage to get it onto another plate the middle deflated. Other than the image of the flan it was a great recipe, just make sure to be careful when flipping it.