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  •  1 cup sugar
  •  ½ cup water
  •  4 eggs
  •  1 can evaporated milk
  •  1 can sweetened condensed milk
  •  2 tsp. orange blossom water
  •  1 teaspoon vanilla
  •  Pinch of salt


1. Preheat oven to 325 degrees. Prepare a 9” cake or pie pan or 8 ramekins by spraying with oil.

2. Place sugar and water in a medium saucepan over medium to medium-high heat. Do not stir. Let cook until amber brown color appears and remove from heat. Pour directly into baking vessel.

3. In a large bowl, whisk eggs. Add both milks, orange blossom water, vanilla and salt and whisk until combined.

4. Pour over slightly cooled caramel in baking vessel. Cover with foil.

5. Prepare a water bath and bake for 40-50 minutes for a 9” pan and 20-25 minutes for ramekins.

6. Let cool to room temperature. Cover and place in refrigerator. This step is very important – make sure to let the flan rest overnight for best results. Not properly resting will not allow your caramel to soften and it will stick to the pan or not become liquid.

7. Serve with fresh whipped cream and berries.