Easy Flan Recipe
Who doesn’t like to have dessert? And what about one that is easy to make ahead of time and your family will love?
If you do, this is an easy dessert to prepare, as easy as opening some cans and cracking some eggs. This is not the Classic way of making the Flan Napolitano, which is prepared as a custard where milk, vanilla, and sugar are first boiled. This is the mainstream, word of mouth well-known recipe in México using canned milk. Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America and the Caribbean.
This was my teenage son’s first time making this dessert. He has been asking me to make it for a couple of days when I told him that it was so easy to make it that he could make it himself. He couldn’t believe how quickly the flan was already in the oven a few minutes later.
Easy Flan Recipe
Instructions:
- In a medium size sauce pan place the sugar and water, bring to a boil in a high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool. (Please check the ingredients list below)
- Place the rest of the ingredients in a blender and process until you have a smooth mixture.
- Pour mixture slowly into prepare pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch. Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.
- Once the flan has cooled run, a knife between the flan and baking pan. Place a large serving plate in top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
In the picture above the flan includes cream cheese in the mixture, the texture is creamier than the one in the top picture that does not include the cheese. Any way you make it, it’s delicious. Well, you already know that.
- 1 can of condensed milk*
- 1 can of evaporated milk**
- 6 eggs
- 1 8oz pkg. of cream cheese (optional, see note)***
- 1 teaspoon of vanilla
- 1 cup of sugar
- 2 tablespoons of water
-
In a medium size sauce pan place the sugar and water, bring to a boil in a high heat until sugar dissolves, when sugar dissolves reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in your oven proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
-
Place the rest of the ingredients in a blender and process until you have a smooth mixture.
-
Pour mixture slowly into prepare pan and cover with aluminum foil. For the hot bath. Place the pan inside a large baking pan. Add warm water to the pan until it reaches about 3/4 inch. Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm as in the picture below. Flan will keep cooking while it cools, so do not let longer in the oven. Let it cool.4. Once the flan has cooled run, a knife between the flan and baking pan. Place a large serving plate in top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
* Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 1/4 cup.
** The Evaporated milk has 12 fluid ounces that equal 1 1/2 cups. (354ml)
*** I do not always have the cream cheese at home and prepare the recipe just omitting the cheese. The flan still come out delicious.
¡Buen provecho!
Mely,
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That looks delicious. I love flan. Thanks for the recipe.
Hi Mely! I am SO happy to have this flan recipe. I love flan, but never knew how to make it nicely. Thank you very much! Blessings! Yolanda
Así o más clásico?
Estoy seguro que todas las madres mexicanas al menos una vez en la vida han hecho este postre, jeje
Saludos Yolanda
El flan si me gusta mucho! Oye Mely vi en la tv un truco para que no se hagan esos hoyitos en el flan. Colocaron una capa de periódico dobladito en el fondo de la charola y luego el agua y hornear el flan a temperatura baja de modo que hierva mas lento… Yo creo que a 325F o a 300F Está bien…
Gracias por compartir ese tecnica Nora. Para la proxima vez lo voy a tratar.
Saludos.
Flan looks delicious Mely. I haven't tried yet as afraid of so much eggs, I will try some time.
Hey! Dear Swanti,
It is a large flan, you can star with a smaller version.
Mely
Delicioso, me encanta el flan y a mis hijos mucho más, mil gracias Mely besitos.
Hi Mely,
This looks like a great recipe. I love Flan and have not had some since California. I was born in Tucson, Arizona and moved to LA when I was a kid. I grew up on Mexican food even though I am not Mexican nor have it in my background. My whole family loves it and any time I can get new recipes and try them I do.
I also started a blog last year. Funny…your blog is called Mexican In My Kitchen and my blog is called Kevin In the Kitchen. Check me out.
I am definitely going to look further into your recipes. They look delicious from the few that I've seen. As you probably know, a lot of Mexican food here has been changed to fit the American taste for commercial reasons. It is really hard to find truly authentic food. So now that I have found your blog, I will be trying your real Mexican food recipes.
Kevin
El flan me mata! Me atrae tanto y al mismo tiempo lo trato de evitar porque es de esos amores que no me hacen bien. Tu receta es tan facilita que me lo ha hecho aun mas difícil. Ni modo, he caído redondita. Que rico!
Hola Prieta,
Estamos iguales amiga, soy muy debil con el flan. Tambien por eso no so hago seguido porque me lo quiero acabar yo sola cuando lo preparo.
Saludos,
Mely
this looks so good, bookmarking it to try and wow your tacos look divine, love your points on Mexican food here. It is often the same way with Indian food
Hello Rebecca,
It will be nice to have some sort of pointers to find out when we are eating authentic Indian. We have a large community of people from Indian and Pakistan, and the Indian markets and restaurants are all over. I always think that if there is a lot of people from India in the restaurant the food must be authentic. The same that we do with Mexican food.
Mely
What a gorgeous dessert! I love flan but have always been intimidated to try to prepare it myself. You make it seem so doable, Mely. It looks delicious!
Do not be afraid dear Candace,
This was was made by my teenager son and it was the first time for him making it.
Saludos,
Mely
Qué delicia, me encanta!
Lo haré, ahora que me levantaron el castigo de los lácteos!
Salu2
I made the cheese flan, but I don't like American cream cheese, so I used fresh cheese (farmers cheese) instead. It was easily the best flan I've ever had. Thanks!
Question: do people really use Philadelphia cream cheese in their flan de queso in Mexico?
Hello Lili,
As far as I know the most common flan nowadays is like the recipe above without the cheese. But went cooks add cheese, the Philadelphia cheese is the one used. This type of cheese has been made in Mexico for 45 by Kraft Mexico.
Thank you for stopping by,
Happy cooking,
Mely
Tengo unas ganas de hacer flan!! m encanta tiernito!!! hay lo tengo que hacer!!!
un beso
Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?
Gracias,
Courtney
Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?
Gracias,
Courtney
Hello Courtney,
Good question since sometimes this could be different in each country:
The Evaporated milk has 12 Fluid ounces equals 1 1/2 cups. (354ml)
Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams about 300 ml. this will be about 1 1/4 cup.
I hope this information is of help.
Happy cooking!
Mely
Mely, No sabes cuantas veces quize hacer Flan al estilo Mexicano! Te quedo fantastico, tiene una textura maravillosa. Lo probe hace varios años y me encanto, pero nunca me supieron dar la receta. Me encanta ese toque de cream cheese que lo hace tan sabroso 🙂 Asi que me llevo tu receta 🙂
Hugs <3
Hi Mely,
I have been wanting a good flan, I am going to make your recipe, because I know it will be heavenly. Hope you have a great weekend and thank you so much for sharing on Full Plate Thursday.
Come Back Soon!
Miz Helen
Hola Muchas gracias con todos los Que he compartido este flan han quedado Muy satisfechos y siempre siempre piden la receta, gracias y Que Dios le Bendiga.
Hola Perla,
Gracias a ti por dejar tu comentario sobre la receta, asi otras personas se pueden animar a hacerla con confianza de que les va a quedar rica.
Saludos y bendiciones a ti tambien.
Mely
Hi Mely, I absolutely LOVE your recipes! I am having a problem with this one, I am stuck in the beginning. When Im boiling the sugar and water, it turns into a liquid. I lower the temperature and it eventually turns back into sugar, I dont get that nice caramel color like in your photo. What do you think Im doing wrong?
Thank you!
Linda
Hello Linda,
Try reducing the water or omit it. Just be careful not to burn the caramel.
Mely
My suggestion is that once the sugar has dissolved and you reduce the heat don't stir it, just leave it alone and it should get that nice caramel color. Keep your eye on it though!
Whatever you do, DO NOT BURN THE CARAMEL!!! I did last night and I will be attempting this again tonight but using this recipe (with the cream cheese). Hopefully by adding a little water to the sugar, I will have better luck.
Mely, would using a double broiler be an option?
Hello Traci,
Yes, a double boiler will work if you want to be in the safe side. The other way you could try is making a dry caramel. This is when no water is added just sugar. Just make sure to cook or melt to the point where it caramelizes. To much time in the stove and you will burn it, less time it will be just melted sugar without caramel flavor.
It takes some practice more than equipment to do it right but with time you get it to the right point.
The flan with the cream cheese has a smooth creamy texture like a creme brulee. I hope you enjoy as much as we do at home.
Thanks you for stopping by and happy cooking.
Mely
Thank you for your quick reply! 🙂 Ive been anxious to try this recipe, it looks delicious! I will try again, thank you!
Linda
Hola Mely,
He hecho esta receta varias veces y está bien fácil aunque tengo que subirle a 350° porque a 325° me sale muy aguado. Lo único es que cada vez que lo hago, parece que la mitad del caramelo se queda pegado en el molde al invertirlo. ¿Tiene alguna sugerencia? De nuevo, muy, muy buena receta. ¡Gracias!
Dolcie
Hola Dolcie,
Estas usando un termometro en tu horno para verificar que la temperatura sea la adecuada? Algunos hornos varian de temperatura. Con respecto al caramelo, trata de dejarlo un poquito mas de lo que dice la receta cuidando no quemarlo, y despues de vaciarlo en el molde dejarlo a que se enfrie completamente antes de agregar la mezcla del flan.
Saludos y gracias por tu comentario.
Mely
Can I make this without having a blender?
Can I make this without having a blender?
Hello Debi,
Yes, you can. Just stir or shake until mix is uniform. Enjoy!
tengo el flan el horno ahora. despues de los 50 minutos esta muy aquado 🙁 es mi.primera vez haciendo flan, ojala que me sale bien despues de un rato mas en el horno
i have made a pumpkin flan and it asked me to put half a cup of sugar in the baking dish at about 350 degrees for about 12 mins and the caramel should make itself. it actually took about 40 mins though… maybe another alternative for those who want to make a flan and are having trouble with the caramel…except its slightly time consuming
Hi, I just made pretty much the same recepie alittle old lady de mexico gave me once. It has 10 eggs.But you beat the whites first,then add the yolks,how does that make it different? Then; 2 cans of sweetened condensed milk,and 3 of evaporated,and the caramel of course.It was enough to make 2 pie pans.I tried a bite and it was soooo good.Must be even better with cream cheese.
Hello Sonja,
That recipe seems really good. Could the difference be a fluffy texture?
Hola Mely,
Gracias por compartir esta receta. Yo siempre hago flan de esta manera, pero sin el queso. Mañana lo voy a probar! No tienes por allí una receta para choco-flan?
Hola Guerita,
Si la tengo por ahi escrita en mis cuadernos. Unos de estos dias te la envio por correo. saludos!
Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?
Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?
Reply
Hola Omayra,
Te la envíe ya a tu correo. Saludos!
I made this flan tonight for a dinner party and it was absolutely amazing. My guest had 2 servings,each, and we're giving pure compliments. I will definately make it again!
Hi Mely! Can't wait to try this recipe. Quick question, what size baking dish do you use?
Hello Gemini4,
I used a 9-IN pan.
Happy cooking!
Love flan going to attempt to make
Hi Mely. Mom here with 4 kids and fiance who enjoy my food. Now that I found an authentic flan recipe to make. No more store bought! Im going to enjoy cooking many of your recipes with such pride … Thank you!
Celina
Se podrá usar un recipiente de vidrio?
Si, siempre y cuando se especial para usar en el horno.
Hola!
Have you ever made this using small (6 oz) ramekins? If you have, how long did you bake them and how many did you use?
Gracias!