An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Caramel Flan

Sweet caramel, rich custard and smoky Kingsford® Charcoal flavor make this dessert an unforgettable treat.

Cooking for 4 people


  • 1 cup sugar
  • ¾ cup water


  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can condensed milk
  • 2 cups half and half
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • 5 eggs

1 Food Prep

  • Combine the sugar and water in a small grill-safe, heavy-bottomed saucepan.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
  • To start the caramel, place the saucepan with the sugar and water on the cooler side of the grate, and put the grill lid down. Bring to a simmer over medium heat.
  • Swirl the pan occasionally (careful to not overstir) until the caramel is lightly browned, which takes about 10–15 minutes.
  • Immediately pour the caramel into a sealable, oven-safe container that’s suitable for the flan. Tilt the dish to evenly coat the bottom and set aside to cool. 
  • To make the custard, combine all the custard ingredients, except the eggs, into a medium grill-safe saucepan.
  • Place the saucepan on the grill and bring to a simmer over low heat at 300°F, stirring occasionally until it simmers for 5–8 minutes. 
  • Remove from the grill and let stand for 15 minutes.
  • Whisk the eggs in a medium bowl. Slowly add the cooled-down custard liquid to the eggs and whisk slowly until well combined. Then, pour the mixture over the caramel in the sealable, oven-safe container.
  • Make a water bath by placing the baking dish with the flan mixture into a large, deep roasting pan. Fill the pan with enough hot water to come a little more than a third of the way up the baking dish.
  • Place in your grill and bake for about 60 minutes, until the custard is set but jiggles slightly in the center.
  • Place a toothpick in the middle — if it comes out clean it’s finished cooking.
  • Transfer the pan to a rack and let it cool for an hour.
  • Then, transfer the pan to the refrigerator until the flan is completely chilled, or overnight.
  • Serve and enjoy.
Credit: Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.
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