Flan Recipe
This Flan recipe has a sweet and creamy custard center with a golden crown of caramel that pours over the cake as you slide off the pan. This is a make-ahead dessert (it requires some chilling in the refrigerator), which makes it perfect for parties and holidays like Cinco de Mayo!
We love Mexican-inspired desserts such as Churros and Tres Leches Cake. If you are a fan of Latin desserts, this Flan recipe doesn’t disappoint.
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Flan
My first introduction to Flan was at a Mexican restaurant years ago and I’ll admit I didn’t love it the first time I tried it. It was more gelatinous than creamy but this recipe you’ll make over and over. It’s sort of a cross between a Cheesecake, jello, and a Creme Brûlée, but Flan is unique and special in flavor and texture, plus it’s fairly easy to make. Follow the step-by-step instructions and you will be a pro in no time!
What is Flan?
Flan is a popular Spanish dessert and different regions make different versions. It is essentially a custard dessert made by combining eggs, milk, sugar (or condensed milk), and vanilla and it is baked in a water bath similar to the way a Cheesecake is baked.
There are so many varieties of flan out there. Some use sweetened condensed milk, others sweeten with sugar. Some use evaporated milk or plain milk and sometimes you’ll even see cream cheese in the mix. This (bit more indulgent) version uses heavy cream and it’s irresistibly good. I learned how to make this from Epicurious and Cooks Illustrated.
Ingredients
Since Flan is made with a short list of ingredients, it is key to make sure you have good quality ingredients and for it to set properly, you should avoid substitutions. Here is what you will need (see the full print-friendly ingredient list below)
- Condensed milk – adds sweetness to the flan. For a more authentic dessert, we recommend using La Lechera brand.
- Evaporated milk – adds richness to the custard.
- Heavy whipping cream – creates a creamy and indulgent custard base.
- Vanilla extract – use a generous amount to add layers of vanilla flavor. We used our homemade Vanilla extract. A high-quality Mexican vanilla can be substituted for a more authentic flan recipe.
- Eggs – allow the custard to thicken and set properly.
- Salt – balances the sweetness and rounds out all of the flavors.
How to Make Flan
- Prep – Because the caramel sets quickly, you want to have a 9″ x 2″ round cake pan out and ready for use. Also, preheat the oven to 350˚F and bring a kettle of water to boil.
- Make the Caramel – In a saucepan, combine water and sugar and bring to a boil then reduce the heat to a simmer. As soon as it starts to change color, start swirling the pan. Once it’s the color of cinnamon, take it off the heat and swirl it for another 30 seconds.
- Pour melted sugar into your cake pan and immediately tilt the pan to coat the bottom (be careful the pan will get hot!).
- Make the Custard – Combine the custard ingredients in a blender and blend on low speed for 1 minute. Strain through a sieve lined with cheesecloth (to reduce the bubbles) and pour over your caramel layer.
- Cover the cake pan with foil and set the pan inside of a large roasting pan then set the roasting pan in your oven. Pour hot water into the roasting pan, about halfway up the sides of the cake pan.
- Bake at 350 for 70-80 minutes or until there is just a slight jiggle in the center. Remove from oven, uncover, transfer to a rack, and cool to room temperature then cover and refrigerate for at least 6 hours or overnight.
- To Serve – Run a knife around the edges of the cake pan. Set the cake on a rimmed platter and invert the cake onto the platter. Tap the cake pan until you feel it dislodging then lift the cake pan off the cake.
Important Safety Tip: Be careful not to get any melted sugar on your skin to avoid burns, do not put your finger in it to taste it, and NEVER lick the spatula. Also watch out because the cake pan gets quite hot when you pour the caramel in.
Variations
Flan is prepared differently in various regions. Here are some delicious flan variations and topping ideas:
- Cinnamon – add 2 teaspoons of cinnamon to the cream mixture and blend it into the mixture.
- Mangos – top the flan with sliced mangos as we did in our Mango Cake. Mangos are a popular variation in the Philippines.
- Berries – since this dessert has a built-in topping (the caramel sauce), all it really needs are some berries for garnish. I love how tangy berries cut the sweetness of flan. Try raspberries, strawberries or mixed berries.
Common Questions
Mexican flan is traditionally made with eggs, milk, cream, and sugar. Spanish flan uses cream cheese instead of cream.
You can serve flan in individual portions, however, it can be challenging to quickly and evenly portion and swirl the hot sugar syrup into the bottom of many ramekins before they harden. If you have a helper it may be more attainable to have them swirl as soon as the syrup is in. Please be careful to avoid burns – that sugar syrup is HOT! We find it is easier to make flan in a single cake pan and cut slices. You could make this in 6, 8-oz ramekins and bake for about 40-45 minutes.
I don’t recommend a springform mold for making this flan for several reasons. You run the risk of getting water in the pan and this is a loose batter that may leak. There is real potential for creating a big mess and ruining your dessert.
How do I prevent my flan from cracking?
There are several ways to prevent cracks in flan. Here are our best tips for beautiful results every time:
- Water bath – cooking in a water bath as directed allows for even heat distribution.
- Don’t over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center.
- Cool slowly – Gently transfer to a wire rack and cool completely to room temperature before refrigerating.
- Chill completely – Refrigerate for at least 4 hours or overnight for the custard to fully set.
- Loosen the edges – run a knife around the edges before unmolding the flan. This will reduce tension as it slides out of the pan.
Tips for the Best Flan
- Use a heavy saucepan for even heat distribution so your sugar doesn’t burn.
- Don’t walk away from your caramel sauce. Once it starts changing color, it can quickly burn.
- Swirl the caramel sauce and do not stir, otherwise, crystals can form on your spatula and in your sauce.
Make-Ahead
You will love that Flan is a make-ahead dessert. It’s so convenient for gatherings and entertaining.
- Refrigerate – cover with plastic wrap and refrigerate leftover flan for up to 4 days.
- Freezing – we do not recommend freezing flan as the consistency and smooth texture can change.
I hope this Flan Recipe becomes a go-to dessert for your Cinco de Mayo celebrations or whenever the craving strikes.
More Mexican Recipes
If you love this Flan recipe, then you won’t want to miss these Mexican-inspired recipes. You are sure to find many new favorites here:
- Carne Asada
- Fish Tacos
- Easy Tostada Recipe
- Mexican Street Corn (Elote)
- Soft Flour Tortillas
- Chicken Tortilla Soup
Flan Recipe
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup water
- 14 oz can condensed milk, preferably la lechera
- 12 oz can evaporated milk, preferably Carnation brand
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract, preferably Mexican Vanilla Extract
- 5 large eggs, room temperature
- 1/4 tsp fine sea salt
- Berries to serve, strawberries, raspberries or blueberries, Optional for garnish
Instructions
- Prep – Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan so it’s ready to transfer melted sugar.
- Make the Caramel – In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once you see it start to turn golden then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.
- Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.
- Make the Custard – In a blender add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up the bubbles and foam.
- Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).
- Make the Water Bath – Set the cake pan inside of a large roasting pan then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.
- Bake at 350 for 70-80 minutes. When it's done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
- To Serve – Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.
I made one 9″ flan using the identical pan you mentioned…at 85 minutes it is still very jiggly. I baked another batch using 8oz ramekins, and they turned out perfect at 45 minutes. My oven temperature is correct, I have two oven thermometers inside the oven at all times.
Hello Natasha, The can of condensed milk, is it a 14 ounce can in the recipe? Because the can in the picture looks like a 10 ounce can and i cannot find a 14 ounce can of condensed milk in my grocery store.
HI Rebecca, most sweetened condensed milk cans that I have found in US grocery stores come in 14 oz cans. If you zoom in on the photo, you can see it is a 14 oz. You may need to buy a couple and measure them out to get 14 oz
Agree with previous comments that this does not fit in a 9×2 cake pan. This is a difficult recipe if you don’t have all the equipment – round cake pan, a blender, roasting pan.
This is an excellent flan recipe. Amazing texture, not overly sweet. Definitely will be making again.
So glad you loved it, Kim!
I messed up the caramel. Like.really bad but my God this turned out so well. This is one of the best flans I have ever had! Thank you for the recipe!
So glad it still worked out!
My flan was a bit of a fail and I’m not sure why. I cooked for 80 minutes because at 70 minutes it looked too jiggly. I’m not thinking maybe it was a normal type of flan jiggle and I should have taken it out earlier. The texture seemed almost curdled, and not all of the caramel melted and came off the pan. A lot of it was stuck to the bottom of the pan. Would you know why this happened?
Giving it 4 stars because I’m guessing this is my fault. Flavor was good though. Just user error.
Hi Ayda. Did you use the correct size pan and do the water bath as recommended? A couple of things come to mind. Curdled flan can be due to cooking for too long or cooking at too high of a temperature. I highly encourage the use of an In oven thermometer to see if your oven is calibrated (some ovens can run hot). The thermometer will also tell you when your oven is fully preheated and ready to bake.
For a smoother consistency, you can also strain the custard to removed any lumps that may be present. Regarding the caramel sticking, if the caramel is applied too thick, it won’t have enough time to melt down during the cooking process. Be sure to allow the flan the proper time to rest after it’s baked. If you are turning it out of the dish too quickly, this could also be the cause.
I hope that helps troubleshoot for your next attempt.
Hello, I plan on making this flan for Thanksgiving it will be my first time. One question, once I cover the bottom of my pan with the caramel can it harden while I make the custard?
Hi Alfredo- the caramel will start to set as soon as you pour it into the bottom of your pan so you’ll want to work quick. Set us aside and then work on the custard. I hope you love this recipe!
This recipe sounds fantastic. Unfortunately, I do not have a blender but have a hand mixer. Would the instructions be the same using that?
Hi Sheryll, I haven’t tried this with a hand mixer to advise on the outcome, but it may work. If you experiment, let me know how you liked the recipe.
Thank you for sharing recipe is there a substitute for whipping cream also How long can this sit out at room temperature?
Hi D! Flan should be kept refrigerated but max of 2hrs at room temperature. The heavy cream creates a creamy and indulgent custard base so I don’t recommend skipping it. I haven’t tested a substitute but a lighter cream could work too.
Can I use evaporated coconut milk instead of regular evaporated milk?
HI Jana, I haven’t tested that so you might do a google search to see if others have tried that substitution in flan.
Make it for first time, came out very good. Thank you very much for the recipe
You’re very welcome! I’m glad you loved it.
Made the flan recipe. It is delish but it doesn’t not fit in a 9inch deep pan. It fits better in two.
Hi Tasha! The pan used in this recipe was a 9”x2” deep. Was this the pan size you were using?
I made this and it was a hit. I’d like to make it again, but would like to double the recipe, obviously in a larger baking container. Do you think this is doable?
Hi Cristina! Yes, that should be fine. You’ll have to experiment with the size of the dish and the baking time as it will take longer.
I’m glad you loved the recipe!
I made this flan as a surprise for my son’s girlfriend’s birthday because flan is her favorite dessert and she gave it three thumbs up! I was nervous because she’s Latina and used to her grandma’s authentic flan. Also because I couldn’t understand how all that hardened sugar was going to liquefy in the oven so that the whole thing would slide out of the pan instead of being a stuck-on mess. But slide right out it did and it was amazing!
Hi Donna! That’s wonderful. I’m so glad to hear that. Thank you for trying my recipe.
This flan was delicious!! Not too difficult to make and turned out perfectly! Great recipe.
So glad to hear that, Doneta! Thank you for sharing.
Hi Natasha
I would like to make this cake. I see you indicate 350 for the temperature. Coming from Europe (Belgium), I would like to know is this Fahrenheit (so like 180 celsius)? Just to be sure that I don’t overdo my cake. Thanks & best regards, Kim
Hi Kim! My recipes are all in Fahrenheit.
I hope you love this recipe!
didn’t see the no spring form pan and only had one. It leaked everywhere before the oven but to my surprise I had a perfectly set flan in the morning! Only small thing from spring form was that the caramel was slightly grainy but I covered it in berries and nobody was able to tell : ) very good and easy recipe! thank you!
I’m glad it all worked out, Claire!
The texture looks perfect! Flan is one of my favorites. Try substituting the condensed milk with La Lechera’s dolce de leche. SO GOOD!
Hi Tina! Thank you for sharing that with us.
I had never made flan because I was scared of making caramel sauce after so many fails, but this time I did it, and omg, this was one of the best desserts I’ve ever made! Thanks for the amazing recipe!
That’s wonderful, Arisa! Thank you for trying my recipe.
Hi Natasha, I’m a fan of your recipes and this one it’s a great recipe. Thank you.
Just a point of clarification. I’m from Spain. Please note that I haven’t seen any flan made with cream cheese at all. It’s always milk and sometimes, adding some heavy cream, but never cream cheese, if a native recipe from Spain. What is more a Mexican version is using condensed milk instead of fresh milk. Not sure about your source of information, but please note is incorrect. Thank you again for the delicious recipe.
Respectfully
Hi Lola, in my research, I learned that it’s sometimes used but not always – I think it depends on the region, but thank you so much for sharing! There are so many different versions of Flan. I’d love to hear more about your authentic Spanish Flan recipe. Thank you!
Hi Natasha I made the flan two times. It’s amazing. Thanks for sharing this lovely recipe
Hi Sanari! You’re very welcome. I’m glad you enjoy the recipe.
I use a different recipe. It’s almost like yours, but I use a cup of regular milk. I will try it with heavy cream. Just to clarify; is it a 1 and 3/4 cup of heavy cream?
Hi Toufik, I hope you love this recipe. Yes, This recipe calls for 1 & 3/4 cup heavy cream.
Made this and I’ll be making it again. I was worried about the caramel not coating the entire bottom of the cake pan, it does set fast! But once I flipped it it was running over the sides and taste amazing
I’m so glad you enjoyed it!
Hi Natasha,
This looks amazing! I know you swirl the caramel in the saucepan but do you only pour into pan leaving what’s left or can you use a spatula at that point? Also can you use same size pan in porcelain? Does time change?
Thanks,
Chris
Hi Chris, I tried to use it all if possible. I haven’t tried this in a porcelain pan, but I imagine that will work. If you experiment, let me know how you liked the recipe.
The water in the sugar for the caramel is unnecessary, the sugar melts just fine without it. I’ve never seen an authentic recipe that puts water in the sugar.
That being said, this is a great recipe and very similar to the one my best friend’s abuela taught me when I was a teenager.
Hi Natasha! I made this flan exactly as your recipe, but I was concerned that I had overcooked the caramel to hard crack and it wouldn’t come out, but it turns out my fears were unfounded and it turned out beautifully! Thank you so much for your wonderful work! I find such inspiration in your recipes!
Hi David! That’s great to hear. Thank you for trying the recipe. I’m so glad you loved it.
Love this recipe…. Tweaked it a bit by adding different flavoring and vanilla bean 🫘 paste… delish!
I’m so happy you enjoyed that. Thank you for sharing that with us, Chef Angela!
Can I make this in individual custard cups? Would the baking time be different? I prefer serving everyone individually.
Hi Donna! See my recipe notes above under “common questions.” I hope that helps.
Hi. I was wondering if you know how to make chocolate using cacao beans.Would be great if shared how to.
Hi Anahera! No, I am sorry, I do not have a recipe or instructions for that.
Hello Natasha, I have been looking at recipes for flan a long time. A friend of mine told me flan is very difficult to make. So I was so excited to see you have a recipe. I love your recipes. Just wondering if you could make a video for flan? Your videos are so awesome. So helpful! Especially for more difficult recipes. Thank you.
Hi Debra! Thank you, I’m glad you are enjoying my recipes and I hope you love this one. I don’t have a video quite yet, but it’s on my to-do list so hopefully there will be one in the future. 🙂
Hi Natasha!
I would love to make this for my Mom for Mother’s day, however I don’t have the correct man size. Could I possibly make the flan in a 9 inch spring form pan? Thanks so much!
HI Rosie, see my Common Questions section where I explain why I don’t recommend a springform pan. You could use a square 9″ pan if you prefer.
Hi Rosie,
All I had was a spring form pan, and the custard leaked out the bottom sides when I poured it in. I still put it in the oven, but my hopes for a lovely flan dessert tonight have been thwarted. I will report back if it turns out. 🙂
Love your recipes. Been looking for a flan recipe, this one looks delicious. Could I turn this into a espresso flan by simply adding instant espresso? Any suggestions, thank you.
Hi Monica! I think that could work, but I haven’t tested it myself. Let us know how it turns out if you experiment with it.
Hi Natasha, I’m looking forward to making this recipe, but why do you say “preferably” in the recipe notes? Does it affect the texture or flavor?
Hi Helen! Those are the brands that I tested so that is why I recommended them. Other brands would work as well, but yes, it can affect the overall taste or texture depending on the brand.
I would love to make this but wonder if I could use an immersion blender or hand mixer as I don’t have a blender.
Thank you.
Hi Ruth, I haven’t tried this with a hand blender to advise on the outcome, but it may work. If you experiment, let me know how you liked the recipe.
Ok Natasha, you’ve done it again!! You went and posted another perfect recipe! The small change I made was substituting half and half for the heavy cream, only because it’s what I had on hand. And it STILL came out perfect!! I will use the heavy cream next time, but the flan was perfectly smooth and creamy even with the half and half. So it’s nice to know that either will work. Also I didn’t have fine sea salt, I only have kosher salt, but I can’t imagine that it makes much difference since it only uses 1/4 tsp. I wish I could upload a picture. It turned out beautifully and cut perfectly. It took 70 min to bake with the firm jiggle indicating it had cooked long enough. I did a few tests by dipping a sharp paring knife a few times and it came out clean. This was just perfect! I think I’ll garnish with a little rosette of whipped cream on each slice, just for a nice creamy contrast. I’ve made flan probably 4 other times over the years but was never really happy with the texture. THIS, is the ONE!!! Thank you so much for posting the recipe!
Thank you so much for sharing your wonderful review with me, Paulette! I’m so happy you loved this recipe!
Made this and everyone loved it. Great instructions and tips!
Great to hear that, Lisa. Thank you for your comments and feedback!
Delicious and great make-ahead recipe! I used a little less condensed milk and it still turned out great. Thank you for this tasty recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Anette!
When I make my leche flan I don’t put any crème into it and it comes out just as creamy. I will try it your way next time. Thank you.🤗
Sounds good, I hope you’ll love our version too!
My husband prefers a lighter version. Do you have a recipe not using condensed milk.
thanks
liz
Hi Liz! I’m sorry, I do not.
Okay. I don’t eat flan. So every time I make flan for my husband he is the flan judge.
So I tried this recipe cuz the other recipes that I was given by friends, family or random websites were not up to his standards 😂.
So I follow this recipe except for one thing. Instead of the heavy cream (which I didn’t have it at home and I was to lazy to run to the store) I put a can of unsweetened coconut milk. I always have the good quality organic one in the house. I chopped some strawberries and put it on top.
And omg my husband can’t stop talking about this flan. He ate two big slices right after dinner.
Now I have a flan recipe to guide myself with and add a few twists. Maybe next time I’ll add half coconut milk and half heavy whipping cream.
Thank you Natasha.
That’s so great! It sounds like you have a new favorite, Sophia! Thank you for sharing your lovely review with me!
Yay! You actually posted the recipe that I recommended. You’re amazing, Natasha! I will have to make this soon. Tysm!
Oh, that’s awesome!! Thank you for the recommendation and I hope you love the Flan!
This flan was amazing. It was my first attempt, and this recipe walked me through it and made it so easy to follow.
I’m so happy to hear about your success with this Flan recipe and thank you for that encouraging feedback. I’m glad the tutorial was helpful to you!
This flan was incredibly delicious and easy to make! Thanks for the recipe!
You’re welcome, Allyson! So glad you loved it. Thank you for trying the recipe.
Looks delicious. There will be no problem to take it out from the pan and when do I add the salt?
Hi Beverly! See step 4 in the recipe card above for instructions. I hope you love the recipe!
Natasha,
I love every one of your recipes!
Thanks so much!
Hi Robin! I’m so glad to hear that. Thank you and I hope you try and love the flan! 🙂
I love flan and this flan recipe is super easy to make and super yummy. It is nice being able to use the blender and just blend the ingredients.
Thank you Matt! I agree – blender recipes are the best because they are easy to make and easy to clean up! I’m so glad you loved the Flan recipe.