Our authentic flan maker mold creates rich caramel flans. It allows water bath cooking for a creamy texture and stovetop sugar melting for caramelized topping. This versatile flan mold prepares various recipes like quesillo, quesillera venezolana, Cuban flan, pudding, quiche, lasagna, and more.

Steps to Make It

1. Gather all the ingredients & Pre-Heat Oven to 350 F.
2. Pour 1/2 cup of sugar in a warm pan over low heat. Constantly stir the sugar while it heats until it browns and turns into caramel (dark-brown liquid). Immediately pour caramel into FLAN MOLD tilting the mold so that the caramel swirls around the inside. Work quickly as the caramel will cool and harden almost as soon as it hits the mold.
3. In an electric Mixer or with a whisk, blend eggs together. Add 1 can of condensed milk and 1 can of evaporated milk and mix. Add one teaspoon of vanilla and blend until smooth.
4. Pour the custard mixture into the caramel-lined FLAN MOLD, distributing it equally around the mold.
5. Pour hot water into a baking pan or pot (To preserve the external appearance of your FLAN MOLD use a glass or aluminum pot) to a depth of about 2 inches and place the FLAN MOLD inside to create a Brain Marie or Water Bath. (Note that the water line should not pass to the FLAN MOLD Lid).
6. Bake the Flan for 1 hour & 20 Minutes at 350 F inside the water bath.
7. Remove the pan or pot from the oven and take the FLAN MOLD out of the water bath to let cool to room temperature.
8. Place FLAN MOLD in the refrigerator for an hour or so (until it is very cold).
9. To serve get a serving dish or Pyrex, remove the lid from the FLAN MOLD and invert the mold in the dish allowing the flan to drop out and the caramel sauce to flow over the custard.

• If water stains appear in the exterior of the FLAN MOLD after being used, simply dry the FLAN MOLD and use a dry scotch brite to remove them. Wash with soap and rinse afterward.