Could I make this recipe in a round cake or springform pan?

Off the top of my head, I'd immediately put the springform pan back in the cupboard for another day. This is not a spring-form pan sort of recipe. I would fear leakage. A big mess could ensue. As for the round cake pan, it could work, but I'm concerned that the area of it is going to be enough larger than the pans Abby suggests using that your flan would be much thinner. Is there a chance you could borrow a pan similar to hers from a friend? Too, second-hand stores tend to be good sources of Pyrex dishes. I think your chances of success would be much greater.