Iberian Flan

This recipe is taken from the 1980 Milk Calendar. The Portuguese and Spaniards were great travelers, and by the 16th century had discovered and colonized many parts of the New World. Their arrival in Canada is much more recent, which explains why one of their favourite desserts, "flan", is better known to us by its French name "crème caramel". Under either name you'll find this recipe light and delicious, and easy to prepare too.

  • Prep: 20 min
  • Cooking: 40 min - 45 min
  • Refrigeration: 4 h - 8 h
Yields 6 servings
iberian flan


  • 3/4 cup (180 mL) sugar
  • 2 cups (500 mL) Milk
  • 5 eggs
  • 1 tsp (5 mL) vanilla extract


Heat 1/2 cup (125 mL) of the sugar in a small frypan; cook and stir over medium heat until it forms a light brown syrup. Divide syrup among six 6-oz/ 175 mL custard cups.

Scald milk. Beat eggs with remaining 1/4 cup (60 mL) sugar and vanilla extract. Gradually stir in milk. Pour mixture through a fine sieve and divide among prepared custard cups. Place cups in a shallow pan; pour hot water to within 1/2 inch (1 cm) of the tops of the cups.

Bake in a preheated 300 °F (150 °C) oven for 40 to 45 min or until a knife inserted in the center comes out clean. Cool then chill several hours or overnight.

To serve, loosen edges with a spatula and turn out onto serving dishes.


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Nutritional Information

per serving
Energy: 193 Calories
Protein: 8 g
Carbohydrate: 29 g
Fat: 5 g
Sodium: 95 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 124 mg
Vitamin B12: 46 %
Selenium: 32 %
Vitamin D: 30 %
Riboflavin: 22 %