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Tramontina LYON Stovetop Caramel Flan

Tramontina LYON Stovetop Caramel Flan


1 cup sugar
4 large eggs
1 (14-ounce) can sweetened condensed milk
2 cans whole milk (use the empty can from the sweetened condensed milk to measure)
1 tablespoon all-purpose flour
3 cups warm water

Cooking Instructions

This recipe is for the Tramontina LYON 6-quart Square Roaster or 5-quart Dutch Oven. Makes 10 servings

Prep Time: 10 minutes
Total Time: 4 hours, 50 minutes

1. Add a small amount of the sugar to a sauce pan. Over medium heat, dissolve the sugar.

2. Keep adding sugar and swirling the pan until all the sugar has melted and created a nice dark caramel.

3. Pour the caramel inside the nonstick cake pan. Turn the pan so the caramel spreads over the bottom and sides of the pan. (There is no need for the caramel to come all the way up to the sides of the cake pan).

4. Combine the flour, eggs, condensed milk and whole milk in a blender for 1 minute.

5. Immediately pour over the caramelized sugar in the cake pan.

6. With lid on, preheat the LYON roaster or Dutch oven on medium heat for several minutes.

7. Place the cake pan into the roaster or Dutch oven.

8. Pour 3 cups water between the cake pan and LYON pan to make a water bath.

9. Cover and bake at high heat on the stovetop for 5 minutes.

10. After 5 minutes, lower heat to medium and bake covered for 40 minutes. Do not open the pan during baking.

11. After 40 minutes, turn off the heat, remove the lid and let the flan cool inside the roaster or Dutch Oven.

12. Remove the cake pan and refrigerate at least 4 hours before turning the flan onto a serving plate.

13. Serve chilled.

Equipment List

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