Flan Recipe: How to Make Italian Crème Caramel

Funny how a recipe can travel across continents and somehow become your family’s tradition. Over 50 years ago, Mama’s sister-in-law Asunta came back from Argentina with a whole bundle of incredible recipes (she was known for always sharing the good ones). This flan was one of them and the moment Mama tried it, it basically earned a permanent spot in the family lineup.
To this day, she still keeps Asunta’s handwritten recipes tucked away like little treasures, and she still makes this flan any time the family gets together.

Just goes to show… a great recipe doesn’t need to come from your own culture to feel like home. And yes, as always, it pairs perfectly with a cold glass of Gratsi Rosé. Pair this silky dessert with the flavors of coastal Mediterranean cooking — try a rich and briny Mussels in a Gratsi White Sauce, toast the season with our guide to New Year's Traditions in the Mediterranean, or explore another family heirloom recipe in Nonno Alberto: The Recipe for Love and Potato Pie.

Whisk eggs, condensed milk, and 2% milk until smooth; set aside.

Add sugar directly to a Bundt pan and melt over low heat until golden brown. Swirl to coat bottom; let cool.
Lightly spray the cooled pan with vegetable oil. Pour in custard mixture.

Place pan in a double boiler (or water bath) and bake in a 350°F (175°C) oven for 45–55 minutes, or until set.

Cool completely, chill, and invert onto a serving plate before serving.