Flan the Perfect Gluten Free Dessert

Sugar, Eggs and Milk make this South of the Border dessert naturally gluten free.  I will be trying various gluten free recipes the next few weeks to find my all time favorite!

First Up

Flan II

“The best dessert ever invented!!”


  • 1/2 cup white sugar
  • 2 cups milk
  • 2 eggs, beaten
  • 2 egg yolks, beaten
  • 3/8 cup white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly.
  3. In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.
  4. Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 292 | Total Fat: 7.1g | Cholesterol: 218mg

This entry was posted in Desserts, Flan, Gluten Free, Mexican Dishes and tagged , . Bookmark the permalink.

2 Responses to Flan the Perfect Gluten Free Dessert

  1. Very smooth custard!

  2. Kathy says:

    I love this recipe. I usually make a double batch. Sometimes trade out one of the cups of milk with heavy cream for a richer custard.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s