Spiced Flan - Kraft Recipes Top
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Spiced Flan

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Make It

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  • Combine all ingredients except water and sugar and set aside. Put sugar in a heavy-bottomed saucepan and cover with enough water to make a sandy consistency (about a 1/4 inch over surface of sugar). Bring to a boil, brushing the sides with a wet pastry brush to prevent sugar crystals.
  • Allow to cook until it becomes the color of honey, then remove immediately and pure about 1 Tablespoon in the bottom of each ramekin. Swirl the ramekin to coat bottom evenly. Place the six ramekins in a shallow baking pan, and fill each with about 1/2 cup-2/3 cup of the custard.
  • Oven should be preheated to 250 degrees. Fill baking pan with warm water to come up about 1/2 inch up the sides of the ramekins, then cover entire pan with tin foil. Bake about 1 hour and a half, or until set around the outside, yet slightly soft in the center. (Jell-O-like consistency) Remove, and allow to cool down enough to handle, then cover each with plastic wrap and chill at least 4 hours.


Change up the liqueurs and spices: Anise, mint, Amamretto, hazelnut, any kind of fruit, or puree, molasses, honey, lavender, lemon, any kind of tea, coffee-be creative. Cream lends itself as a perfect base for herbs and spices.

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