Milk Caramel Jam Flan


Silky, creamy, and the Milk Caramel Jam flavor is all there, only in flan form.

Choice from your favorite Milk Caramel Jams flavour: Guerande Salted Butter, Hazelnut Salted Butter, Chocolate or "Milk Jam" the original )




  • 1/3 cup sugar

  • 750g / 3 jars Milk Caramel Jam

  • 1 cup milk

  • 6 yolks

  • 1/2 tbsp cornstarch







Caramelize a 20cm/ nine-inch round or tube pan:

Cook the sugar in a saucepan until it’s melted and light amber in color.

While it’s hot, pour the caramel in the pan and try to distribute it

 to the bottom and sides with a wooden spoon, before it hardens. Set aside.


Preheat oven to 200°C/ 390° F. Place there a large rimmed baking sheet and fill halfway through with hot water.


In a blender, place all the remaining ingredients and beat on high speed until well blended. Pour the mixture in the prepared pan and cover with foil. Place the pan in the baking sheet and bake for 2 hours, or until it’s slightly firm.

If the water dries in the meantime, complete with some more.

Let cool and refrigerate for at least 6 hours or overnight.


Run a knife through the flan sides to lose it and turn the flan in a plate. You can heat the bottom of the pan in the stove for a few seconds to melt the caramel a bit.  Serve cold.


Bon Appetit!