Mexican Flan recipe (Receta de Flan Mexicano)! It is made using whole eggs along with condensed and evaporated milk and covered with a simple light sugar syrup. It can also be made using cream cheese or coconut milk for a different taste and texture.
Who doesn't like to have a creamy dessert after dinner? And what about one that is easy to make ahead of time and your family will love?
If you do, this flan recipe is an easy dessert to prepare, as easy as opening some cans and cracking some eggs! I love to prepare this dessert to serve after a delicious family meal, like these seasoned pork chops with Mexican rice and charro beans.
In This Post
This recipe is not the traditional way of making a Mexican Flan, prepared as a custard where milk, vanilla, and sugar are slowly simmered. But this is how we make it nowadays, and this flan recipe has been well-known in México for using canned milk for years.
Frequently Asked Questions About Homemade Flan
Before I share my Mexican flan recipe, here are a few questions about homemade flan.
What is flan?
Flan, also known as Flan Napolitano, is a popular dessert in several countries like Spain and Latin America (like Puerto Rico and Venezuela) and the Caribbean.
This dessert is similar to the French crème caramel or egg custard dessert. It is typically made with eggs, sweetened or condensed milk, and sometimes whole milk.
Is flan Spanish or Mexican
The origin of the flan goes back to ancient Rome, then Spain. Finally, the Spaniards brought the recipe to Mexico and other countries in Latin America. The texture and ingredients change from place to place, like using egg yolks versus the whole egg or adding coconut, whole milk, or even chocolate.
Is it easy to make Mexican flan recipe at home?
It can be! This past time when we had flan, it was my teenage son's first time making this dessert. He had been asking me how to make it for a couple of days at that point- since I first told him how easy it was to make it.
Let me tell you- He was so proud of himself! He couldn't believe how quickly the flan was already in the oven a few minutes later and with just a few simple ingredients.
Can I make different flavors of flan recipe?
Yes, you can. I usually stick with the traditional Mexican flan recipe, but I have also seen many different styles. A simple change to your flan is adding 8oz of creme cheese to your recipe to make it even creamier, or what we call flan de queso (cheese flan).
I've seen flan recipes that highlighted different flavors, such as:
- Vanilla
- Orange
- Coconut
- Coffee
I've even seen one with chocolate!
What if I don't have an oven to make the flan recipe?
For those of you that do not have an oven to make your Mexican flan recipe, you can make this flan by cooking it inside a large pot at medium heat in a water bath.
You can also cook it using your Instant Pot by placing it on top of the insert rack and cook it for 15 minutes.
How to store your Mexican flan recipe
Store your flan in an airtight container in the refrigerator for up to 3 days. Do not leave your Flan unrefrigerated for more than a few hours. The Flan can spoil when left out of the fridge because of the milk and eggs.
In Mexico, many cooks use a Flan mold that has a locking lid to cook the flan, and then it is placed on a wire rack inside a large pot, and cooked in a water bath, also known as "bain-marie" or "baño maría".
Easy Mexican Flan Recipe
Here is a list of ingredients you will need:
- Condensed milk
- Evaporated milk
- Eggs
- Cream cheese (optional)
- Vanilla extract
- Sugar
- Water
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!
How To Make Mexican Flan Recipe: Step By Step Tutorial
To make things easier for you, I will break down the directions for this recipe into sections.
Before you start collecting your ingredients, preheat your oven to 350 degrees.
Make The Caramel Sauce for flan
- Add the sugar and water to a medium-sized saucepan.
- Bring the sugar mixture to a boil on medium-high heat until the sugar dissolves.
- When the sugar dissolves, reduce the heat, keep simmering, and whisk with a spoon until the syrup becomes light brown caramel. The caramel will continue to cook even if you remove the saucepan from the heat. This step will take about 10 minutes.
- Pour the caramel on the bottom of your oven-proof pan or baking dish, swirling the caramel to cover the bottom of the pan evenly.
- Let it cool.
Mix The Rest Of The Ingredients
- Place the rest of the ingredients (the eggs and milk) in a blender and process until you have a smooth mixture.
Add The Custard
- Slowly pour the egg custard mixture into the pan with the cooled caramel for the water bath and cover with aluminum foil.
How To Make A Water Bath For Mexican Flan Recipe
- Place the pan inside a large baking pan.
- Add warm water to the pan until it reaches about ¾ inch.
Bake The Flan
- Bake your flan for about 50 minutes or until the flan looks firm, as in the picture below. Flan will keep cooking while it cools, so do not let it longer in the oven.
- Let it cool.
Remove The Cooked Flan From Pan
- Let the flan chill, and run a knife between the flan and the edges of the pan.
- Place a platter or rimmed serving plate on top of the pan and flip everything smoothly to prevent liquid caramel from spilling.
- Slice, serve, and enjoy!
Cooking Tip:
- You can use cream cheese in the mixture for an even creamier flan.
What To Serve With Mexican Flan
When I serve this Mexican flan recipe, I like to make some cafe de olla to go with it. The coffee pairs well with the flan. You can also serve it with sliced strawberries or a scoop of dulce de leche.
More Dessert Recipes To Enjoy
If you enjoyed this Mexican flan recipe, take a look at some of these other authentic Mexican recipes:
For more recipes, follow Us on Facebook, Instagram, and Pinterest. in español Visit Us at Mexico en mi cocina
I hope you make this Mexican flan recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Flan Recipe
Ingredients
- 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
- 2 tablespoons of water Optinal
- 1 cup of sugar
Instructions
- Preheat your oven to 325 degrees.
Make the Caramel Sauce
- In a medium-sized saucepan, place sugar and water, and boil at high heat until the sugar dissolves. NOTE: Some people have had trouble with their caramel taking longer to cook when adding water. To avoid any issues, it's recommended to omit the water and only use sugar when making caramel.
- When the sugar dissolves, reduce the heat and keep boiling until the syrup becomes light brown caramel. This step will take about 10 minutes. Next, pour the caramel into your oven-proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
Mix The Rest Of The Ingredients
- Place the rest of the ingredients in a blender and process until you have a smooth mixture.
Add The Custard
- Pour the mixture slowly into the prepared pan and cover it with aluminum foil.
How To Make A Water Bath For Flan Recipe
- Place the pan inside a large baking pan. Add warm water to the pan until it reaches about ¾ inch.
Bake The Flan
- Place your flan in the oven for 50 minutes or until it looks firm. The flan will keep cooking while it cools, so do not let it longer in the oven. Let it cool.4. Once the flan has cooled, run a knife between it and the baking pan.
Remove The Cooked Flan From Pan
- Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel from spilling from the pan. Slice, serve, and enjoy.
Video
Notes
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Anna Marie Megrdichian
This was the BEST flan recipe I ever made!! Had traditional color and texture! I doubled the recipe and needed about 90 minutes to cook, but it was worth it!
Maria Fernanda
Flavor wise, this was delicious. But 50 minutes was nowhere near enough for me to get the flan to set. I ended up baking it for 90 minutes and then letting it cool down before refrigerating (the recipe doesn't mention the very crucial part where you let it in the fridge hahaha) and eating it the next day. Delicious
Alex
First time ever making something like this, absolutely amazing. My whole family loved it, such an easy recipe. Definitely recommend
Rene Ball
This was super easy and turned out fantastic!! I had to adjust cooking time a little bit because oven runs cooler.
Chris
Looking forward to trying this. What size pan do you recommend? Pie plate? 9" cake pan?
Mely Martínez
Hello Chris,
If you want it to look a little tall, use a size 8". Otherwise, size 9 works fine, too.
norma
Question before I attempt this flan. In your first comments you say to set the oven at 350 and then in the printed recipe you say to set the oven at 325. Which is the correct oven temperature? Please advise and thank you.
Mely Martínez
Hi Norma,
Thank you for catching that up. Bake a 325F.
Debbie White
This is a great recipe. My flan turned out perfect. 1st time making it too.
E&V
This was a great starter recipe for flan. It turned out really great in terms of texture. The caramel was the biggest flaw: we waited for it to cool down before pouring in the custard, which resulted in a glass bottom when removing the final product onto a plate. The dessert was also very eggy and was almost more like a breakfast (which we still ate up) so next time, we'll be switching up the egg ratio and maybe using less whole eggs. Thank you for this recipe! We had fun making it!
Katie
I wound up needing a 9” pie pan because the sugar layer was so thick and there was so much custard to pour in. It wound up sloshing out so I had to dump 1-1/2 C. of the custard. But the 50 minutes was spot on! A 9” pan would be perfect, and it won’t matter when it’s time to invert it.
Dan
I followed the recipe without the cream cheese.For some reason, even after being in the oven for more than an hour, the flan was still totally liquid.
Mely Martínez
Hello Dan,
Oh no! That’s so frustrating—especially after all that time in the oven. Skipping the cream cheese might’ve affected the texture a bit, but the flan should’ve still set if everything else was in place. A couple things that might help for next time: make sure the water bath is nice and hot when it goes into the oven, and double-check that your oven is actually at temp (sometimes they run cooler than we think!). Also, the eggs do the heavy lifting when it comes to setting the flan—if there’s not enough or they’re overmixed, it can mess with the structure. I hope you’ll give it another shot!
Summer
I don’t think 325 is the right temp, I’ve cooked it for 55 min- no cream cheese and it’s still liquidy, I think it needs to be 350.
Mely Martínez
Hello Summer, Hi! Thanks so much for trying the recipe and taking the time to leave feedback. I really appreciate it!
The flan is baked low and slow at 325°F so the texture comes out silky and creamy without curdling. If it’s still liquid in the center after 55 minutes, a few things to check:
1. Water bath, make sure the flan pan is in a deep enough bain-marie (hot water about halfway up the sides). Too little water can affect cooking time.
2. Oven accuracy, many ovens run cooler than the set temperature. You might try an oven thermometer to check if your actual oven temp is lower than 325°F.
3. Doneness test — the flan should be mostly set with a slight jiggle in the center, it will continue to firm up as it cools.
I haven’t found a need to go as high as 350°F, that higher temp can make the edges cook faster than the center. But every oven is different, so if you find that works well for you and gives you a set custard without overcooking, that’s great!
Thanks again for testing the recipe and sharing your results, that’s so helpful for everyone!
Mely
Janet Maltby
This is a showstopper dessert. And no one needs to know how easy it is to prepare. I had some concern that sugar wasn’t caramelizing properly, but it came out perfectly. I served with sliced strawberries on the side. Thanks for this “keeper” recipe!
Linda
Does the Carmel come out liquid. When cools in pan it’s as hard as a rock
Mely Martínez
Hello Linda,
It will come out liquid.
Lilianna Resendiz
This recipe is amazing! It always comes out great and delicious. This Flan recipe is literally my go-to every time I'm craving it!
Kay
I haven't tasted it yet. It's still cooking. It'd be nice if you had what size pan to use if you don't have a flan pan. Mine has been cooking for 50 minutes and is still sloppy in the middle.
Mely Martínez
Hello Kay,
You can use a size 8 or 9 inches round mold. It could take a little longer that that, remember that not every oven is the same. The temperature is 325F. And, not need to cool it off inside the water bath. Just make sure it is completely cold when you flip it up on a plate.
Happy Holidays!
Diana
I love this recipe and have made it many times. Everyone loves it!! But when I turn it over to serve a lot of the caramel sauce remains in the pan. It is caramelized on the bottom and doesn't come out. Wondering what I'm doing wrong and how to fix the problem? Thank you.
Mely Martínez
Hello Diana,
One way to ensure better release is to let the caramel cool slightly before pouring the flan mixture over it, allowing it to set and coat the pan evenly. Additionally, you can try greasing the pan lightly with butter or oil before pouring the caramel to create a barrier between the caramel and the pan. When it's time to flip the flan, gently run a knife around the edges to loosen it, then place a serving dish over the pan and carefully invert it. If some caramel still sticks, try placing the pan in warm water for a few minutes to help loosen it. With these adjustments, you should achieve a beautifully caramelized flan that easily releases from the pan. Enjoy
Pam
If using individual serving cups, how long would you recommend to bake? Thanks.
Mely Martínez
Hello Pam,
The baking time for individual serving cups of flan can vary depending on the size of the cups and your specific recipe. However, as a general guideline, individual flan cups typically bake for around 30 to 40 minutes in a water bath at a temperature of around 325°F to 350°F (160°C to 175°C). Keep in mind that it's essential to monitor the flans closely towards the end of the baking time to ensure they are set but not overcooked. Inserting a toothpick or knife into the center of one flan can help determine if they are done; if it comes out clean, the flan is ready.
Happy cooking!
Mely
Hilda
Thank you! Making flan today. Every one of your recepies look delicious!
Denise
Could you use an already made Caramel sauce?
Mely Martínez
Hello Denise,
You can try using that.
Lacey
Recipe is delicious and similar to the ones I usually make. I cooked it at 350 because that the temp I normally use and I didn’t add the cream cheese. I used a round 8.5” glass container and it took 75 minutes to cook. I checked it at 50 and 60 minutes but it wasn’t quite done. 75 was perfect. I also have a thermometer in my oven, so I know the temp is correct. I don’t know how it’s completely cooked for anyone at 325 for 50 minutes. Apparently there were a lot of issues as far as that. Also, I didn’t add water to the sugar. I never do because it’s pointless. Would definitely make this again at 350 for 75 minutes.
Ciiano
I baked at 350 degrees, 75 - 80 minutes as well. It came out perfect.
Tee Bee
Thank you this is very helpful!
paula
what size pan do you bake the flan in?
Mely Martínez
Hello Paula,
An 8 inches pan.
Allison
Will my flan ever finish cooking? I baked my flan at 325 for 50 min. Then for another 10. Then turned up to 350 and baked for another 10. And another 10. And now it’s back in there for 20 min and its not done after that I give up.
Mely Martínez
Hello Allison,
Do you have an oven thermometer to check is your oven is working properly? Not all ovens work the same.
Donna L
My 1st time making a Flan and it was fantastic! Made the caramel sauce without the water. Made the flan minus cream cheese in a 9in baking pan. My water bath was covering half the pan.
I had to bake it longer and turned up the heat. At 50 minutes it was very runny like soup. Turned up heat to 350°F for 20 mins and it was like custard texture. Baked another 15 mins it was jiggy...perfect.
Took out of oven and left in water bath for 10 minutes. Then cooled for about 30 mins and wrapped in plastic and put in fridge for over 4 hours.... perfection!
Silky-smooth and creamy texture and when flipped over the caramel sauce was flowed over the flan.
JANET R
What would be a good price to sell flan for?
Something not so low and also not too high, I would like to get people's attention.
Mely Martínez
Hello Janet,
It would be best to consider the cost of materials, your labor, and the clientele you have to decide on a price.
Some Texas supermarkets offer a large 8" Flan between $15.00 to $20.00 depending on the store.
MarySue Solley
Easy recipe to follow. The flan had to be baked for 65 minutes not 50, also poured the flan mixture thru a strainer to eliminate the clumps from the cream cheese. I would not use cream cheese next time I make it.
Mely Martínez
Hello MAry Sue,
What type of blender do you have, it usually blends very well using a blender.
Nicole Storkey
Was the cream cheese and the eggs at room temperature, that's important to stop the clumping.
Sara Lemon
Hi there!
What size pan do I use for the Flan recipe?
Thanks! I can’t wait to make it!
Sara
Baton Rouge, La
Mely Martínez
Hello Sara,
Use an 8-IN pan, and since some people had expressed problems making the caramel, do not add the water to the sugar in step one. Only use sugar to make the caramel.
Ols
This looks amazing and I would love to try this recipe. Im wondering what size the pan is to get the right height for it. Thank you
Mely Martínez
Hello Ols,
Use an 8 inches pan.
Stacy S.
I'm having a problem turning the sugar into caramel, I'm following the directions I tried twice and the sugar went from liquid back to a solid and it didn't turn brown what am I doing wrong? TIA
Mely Martínez
Hello Stacy,
If you are having trouble with the added water, try making the caramel without it.
Julie
Same thing happened to me, and I tried a couple of times to get it right.
The way to do it is to use 6tbsp water instead of 3. Add both to the saucepan, swirl to combine a bit, then put it over medium heat WITHOUT STIRRING AT ALL. The caramel will form on its own.
Dalila Ferguson
It is delicious! Easy recipe!
Rebecca
The Caramel recipe did not work for me. The sugar turned to syrup and then back to crystallized sugar again. I used another recipe for the caramel sauce which called for no water only sugar and to use a pan instead of a pot. The flan recipe is amazing! This was the first time that I have ever made flan and this recipe gave me the confidence to make it and it came out delicious and perfectly smooth.
Thank you!
Tiffany
The caramel part was a bit of a learning curve for me, I ended up using someone else’s recipe that walked me through it— but this flan is absolutely delicious. Incredibly creamy and just texturally awesome. It was a little too dense and creamy for some in our family, so we’re going to try again with out the cream cheese— but most of us loved the denser creamier flan this recipe with the cream cheese produced.
Misty
I got my Flam recipe from a nun from Mexico and she gave recipe almost like this one, but also contains whole milk by filling the empty evaporated milk can with whole milk and generously with the vanilla.
Additionally optional:
1 Can of pumpkin pie filling ( most favorite by most family n friends)
Mascarpone cheese, creamy n sweet.
1 packet Cream Cheese
Lupe Sanchez
Try using just egg yokes instead of the entire egg for a richer/ less runny flan.
Sandra
First time trying to make flan with cream cheese and these came out so creamy! It was delicious. My husband loved it.
Paola
Recipe didn’t work for me sadly. Never fully cooked. Increased temp to 350 after an hour on 325 with barely any progress. Cooked for a total of about 1.5 hours if not more. Flavor is good but definitely not flan texture 🙁 more like a custard. My thermometer showed the correct temperature.
Mely Martínez
Hello Paola,
It is extremely weird that your flan didn't work. I hope you have luck next time!
Jennie
I also had the same problem. I wasn't sure if my water bath wasn't high enough. I cooked it for 50 in in a bunt pan and nope it wasn't even close.... I baked another 20 then another 20, increased my temp to 350 and continued cooking for another 20 plus. When it appeared to be done I let it cool. It was a gift for a friend. I did not try it but she said it was delish, that it was creamy. And my best one yet. I am making it right now again. I have added water to about an inch from the top and will check on it in 60 min. We shall see
Savette
Will make flan very soon. I will let you know. Very excited to make this recipe.
Ify
.My best dessert for sure and I am chef. So easy to make. Good luck you all.
Tatiana
Hello,
I am having trouble with the caramel. My sugar keeps crystalizing.crystalline.. any tips?
Mely Martínez
Hello Tatiana,
Reheat in low heat until it dissolves again. Remember to remove before as soon as it melts since the heat will keep reducing it.
Joy
My sugar also kept crystallizing but I believe it was because I was stirring it. If you were stirring it, try just letting it melt without stirring but move it around when needed by shaking the sauce pan.
Rain R
You can add something acidic like cream of tartar to prevent it from crystallizing! Also brush the sides off with water to brush the sugar crystals off, this combo should help prevent your caramel from crystallizing, that’s what I did. 🙂
I added 1/8 tsp of cream of tartar, made a very slight but good difference in flavor.
Anna
Hi, can you freeze the mixture? I had a smaller dish so have some leftover and don’t want to waste it? Should I freeze it before or after baking? Thanks! Oh - and it was delicious!!
Mely Martínez
Hello Angie,
I have never tried to freeze the mixture, you have to keep in mind the expiration date of the milk before deciding to go freeze it.
Dee
Hello Mely,
I love your recipes. This flan recipe is the best one I have tried. I have divided into 2 and 3 smaller loaf pans and it has to cook around 10 minutes less. Check it with a toothpick. If it turns out too runny, it may have been blended too long at the liquefy setting.
Hannah
Hi! If I'm making this the day before, should I let it cool after coming out of the oven and then place the pan in the fridge? And then right before serving flip it on to the plate? I want to make sure the sugar stays liquid. Thanks!
Mely Martínez
Hello Hannah,
Let the flan cool after you baked it. Then place in the fridge. You can flip it right before serving.
Amber Fabian
Hi, if I use coconut milk, is it to be in place of cream cheese? Evaporated milk is unavailable where I live, so I was hoping I can swap coconut milk for evaporated. Will it work?
Mely Martínez
Hello Amber,
Yes, you can definitely substitute coconut milk for evaporated milk in a flan recipe. While evaporated milk and coconut milk have different flavors and textures, coconut milk can still provide richness and creaminess to the flan while imparting a subtle coconut flavor.Keep in mind that using coconut milk may alter the flavor profile of your flan, giving it a hint of coconut flavor. If you enjoy coconut, this substitution can add a delicious twist to your flan. Just be sure to mix the coconut milk well before incorporating it into the recipe to ensure a smooth texture.
Happy cooking!
Fiona
Hi
Can you make mini flans?
Maybe dividing the mixture into 3 smaller pans and cooking less time?
How long would you recommend cooking them for?
Thank you
Mely Martínez
Hello Fiona,
I know you can make it into small flans. However, I have never made them that way to give you an exact baking time, that will also depend on the size of your pans.
Just make sure to check with a toothpick to see if they are done.
Patty
Mely do you use an 8” round size pan to cook the flan?
Mely Martínez
Hello Patty,
Yes, an 8" round pan.
Ted Brooks
My flan never got solid. I am pretty sure that I followed the steps and ingredients correctly. I even put it back in the oven for another 20.minutes. Do you think high altitude (5400') would affect it that much.
Mely Martínez
Hello Ted,
Maybe if your oven temperature. I'm really not sure the high altitude will render an uncooked flan for such a long time.
Lisa
Ted, did you use cream cheese or not? I'm making this Sunday and I dont want a fail.
Mely Martínez
Hello Lisa,
He didn't mention it, but I highly recommended it.
The texture will be rich and creamier.
Wes whitmire
Yes i notice high altitude plays roll in cooking.i know boiling water takes longer.i had problem with peanut butter fudge it never harden found out I needed to boil it longer.
N3Y5A
I had the same problem. I made it a second time but set the oven to 350° and that seemed to work
Dan
I’m trying to find a recipe that accounts for an 11-in pan. How would I adjust this recipe?
Mely Martínez
Hello Dan,
If you want the flan to be tall, I would double the recipe. In case there is some extra of the flan mixture. Cook in a small separate pan.
Rosa Valentich
Great tasting flan and very simple! I did run into a problem with the caramel syrup though, not bough water. I adjusted the measurements to 6 tbs of sugar to 1/3 c of water and the most important thing was to make sure the sugar dissolves in the water. Came out perfect!
Ruth
I want to make this today but am not sure what size pan to use. Please recommend.
Mely Martínez
Hello,
Use an 8-IN pan.
Sharon
Thank you! I was having issues with the caramel too and this helped me a lot.
Shailin
This recipe was PERFECT!! I used coconut sugar to make the caramel as I try and and avoid refined sugars. It has a super deep dark flavour which was incredible! It makes ALOT of caramel but I spooned some off in a bowl which I put on the side. Texture was incredible with the cream cheese. I also accidentally bought low fat condensed milk and it was perfect!
Elizabeth
Hi Mely,
The taste was amazing. I just ran into two problems.
Two questions:
1.) when I cook it covered it takes 2+ hours to cook. When I cooked it uncovered (by accident lol) it cooked in an hour. Does the flan need to be covered when cooking?
2.) when I went to flip it my caramel sauce was rock hard and stuck to the pan. Why did this happen? How can I prevent it from happening again?
Thank you and Merry Christmas! 🎄
Mely Martínez
Hello ELizabeth,
Do you by any chance use an oven thermometer to verify the temperature is correct? That could be an issue.
The caramel has to be completely liquid when you pour it into the pan.
Rebecca Langlois
I have made flan successfully before, but I can’t figure out what I did wrong with this one The flan wouldn’t cook in the middle. I left it in the oven longer, little by little, but ended up having to take it out because I could tell that the outside was going to be too firm. Even refrigerating it overnight didn’t help. It looked beautiful after inverting it, but the middle just dribbled out when I cut into it. We tried to take little bites from the outside cooked edges and the flavor was excellent, but the texture, although soft, was not smooth and creamy. It almost had a grainy-ish quality to it. I have never used a blender for the custard before, nor have I ever added cream cheese. Do you think I over or under blended it? I baked it at 325 in a water bath with foil over the pan for more than 50 minutes since it wouldn’t firm up. I’m completely baffled. Do you have any suggestions for me?
Mely Martínez
Hello Rebecca,
Did you use an oven thermometer to verify that your oven was at the right temperature?
Mia
I tried this for Thanksgiving dessert. It was just my husband & myself. I’ve never made a flan before. It came out perfect. Such an easy recipe...so if you want to try it but intimated...just do it. I made in a round cake pan (it was to the top & it took an extra 15 minutes. Will need to make in individual ramekins next time. Delicious!!!
talia f
i love this recipe! is there any way to make it using a 13x9 pan like your tres leches recipe ??
Mely Martínez
Yes, you can but if you use the same amount of ingredients it will not be very tall. You will need to increase the amounts.
Carrie Duff
Hi Mely,
I am making this for a friend's birthday party. I want to serve the flan cold. If I refrigerate the cooked flan in its baking pan overnight, will the carmelized sugar syrup harden in the refrigerator? Or will it still be liquid when I run the knife around the pan and invert it onto the serving platter the nextday?
I am excited about making this recipe!
Mely Martínez
Hello Carrie,
The Caramel will usually become liquid and won't harden in the fridge.
Mai
Hello, thanks so much for kindly answering all the questions!!
Mine is, how and when do I use the cream cheese? Should it be at room temperature? Thank you, again, you rock!!
Mely Martínez
Hello Mai,
YES, add at room temperature when the rest of the ingredients in the blender.
Kris Rhodes
I would love your recipe with Instant Pot instructions. Always enjoy your posts.
Mely Martínez
Hello Kris,
Sorry, but I still have to write down a recipe using the Instant Pot.
Betty
I made this recipe today and it is delicious. I messed up a little section getting it out of pan but it sure was good. I did not use the creme cheese, today but will try it next time I make this recipe.
Sharon
I have not tried it yet, what size pan should I bake it in?
Mely Martínez
You can use an 8 or 9 In pan.
Barbara Pell
Hi, can I make this flan a day ahead? Tx!
Mely Martínez
Hello Barbara,
Yes, you can make it a day ahead.
Lee DeHaro
Hola Mely, I just want to say I love your recipes, I am married to Mexican man and your recipes are helpful for me to serve him foods he likes. I made this flan for my suegros and they were very impressed.
Mely Martínez
Hello Lee,
Thank you for trying the recipes. It is glad to know they are of help to you.
Happy cooking!
Alison
Super easy which was great. I used 7 eggs because I had one left in the carton and even with that addition the flan was too sweet for me. I had added salt to bring out the flavors and I would do so again. I did not add the cream cheese, but I wonder now if that would have helped my sweetness issue. Next time I'll try that for sure. As it is, great to have a flan recipe that is not intimidating. Many thanks.
Retsuko
My flan did not look smooth when it came out of the oven. It had bubbles. Did I overmix the ingredients in the blender?
Mely Martínez
Hello Retsuko,
That could be one of the reasons and also the temperature in your oven. Not all ovens are the same, and if the heat was a little higher than the recipe indicates, it could create those bubbles.
Retsuko
I see. Thanks! The flan was still delicious.
Karen S
Hi. Sounds like a great recipe. What size pan did you use? An 8 or 9 inch cake pan? Is there any other prep to the pan before adding the caramel? Thank you.
Mely Martínez
Hello Karen,
I regularly use an 8 -IN pan.
Suzan
I made flan for the first time using this recipe - and with 2 important notes - it was perfect. The main one is - DON'T USE WATER when you melt the sugar into caramel. I did this and ended up with a praline-like block instead of caramel. I started over and melted only sugar and got beautiful caramel. HAVE YOUR FLAN READY as soon as your caramel is slightly cooled. Also, I had about a half cup of whipped cream cheese left in the frig and I added that to the mixture in the blender. Flipping it before serving is tricky (wear an apron!) There were a few pieces of crystallized caramel that I broke up and used to decorate around the edges. I wish I could upload the photo here!
Mely Martínez
Hello Suzan,
Thank you for trying the recipe. And for adding your personal tips. If you keep the caramel mixture over the heat it WILL melt. You just have to keep the heat at medium.
Susan E. Miller
I didn't realize I needed to use a cast iron pan, the recipe just said to use a medium-size saucepan, so that's what I used & of course the sugar & water turned hard as a rock & I had to throw it away! Please mention in your recipe to use a cast iron pan.
Mely Martínez
Hello Susan,
Why would you need a cast iron pan? Use a regular pan, and keep slowly cooking until the sugar completely dissolves.
Daphne Meza
I found that a non stick pan does not work very well, but a regular metal pan worked great. I’m having a little problems getting the flan cooked all the way. Maybe I’m not doing something right?
Mely Martínez
Hello Daphne,
Check the temperature of your oven. I bought an oven thermometer at Walmart for 4 dollars. I read the exact temperature of your oven since some ovens are not acurate.
Courtney
I made this for my husband's birthday and he loved it! TIPS: cook to amber then a little bit more as it looks lighter in the pan and I use the swirling method instead of stirring as a utensil with different temperature sugar can crystalize the rest.
Mely Martínez
Hello Courtney,
Thank you for trying the flan recipe and the amazing tip!
Ileana Rubio
Delicious and super easy to make.
Thanks 😊
Mely Martínez
Hola Ileana,
Yes, this Mexican Flan recipe is easy to make. Thank you for trying it!
Ashley
Hi Mely, I was trying to make the flan today and I got stuck on the first stage. I added the water and sugar and I’m not sure if you’re supposed to stir or not, but I did and during the cooking on medium-high heat my sugar became rock hard. Did I do something wrong or is that part of the process and I just needed to keep going forward with cooking the sugar? Thank you so much!
Mely Martínez
Hello Ashley,
Yes, you can stir it, if it becomes hard, keep cooking it eventually will become liquid. Check the temperature, to avoid the caramel to burn. Once it becomes liquid and has a light caramel color remove it from heat.
Susan
This recipe was easy and fabulous and a hit! Being a bit rushed, I forgot the vanilla. No one noticed. Only a partial block of cream cheese? No problem. I did use a 350 degree oven because I felt that 325 for 50 minutes wouldn't cook it enough. The flan ended up needing 65 minutes. I couldn't understand how the solid caramel could liquify after chilling, but it did. It was magical. An easy and elegant recipe! This was my first time making flan, but it won't be my last! Thank you!
Mely Martínez
Hello Susan,
Thank you for trying the Easy Mexican Flan recipe. I'm so glad you like it. Happy cooking!
K
Hi Ms. Martinez, I was doing a Spanish final in school and additionally researched a Mexican dessert. I picked Flan. I found this recipe and plan to make it in a few days (can't wait!). I was just wondering if this was your recipe originally? I found it on a pdf about word for word with the same notes and everything. I don't mean to be prying, I just want to know who to cite in my paper. Thanks!
Mely Martínez
Hello Husky Girl,
As you can clearly see, my recipe was posted on December 12/2011, that restaurant you mention was open in 2017. They just simply copy the recipe word by word!
K
Ok, thank you. I'm sorry they did that.
The flan is in the oven now and we used cream cheese. It's taking a little longer than 50 minutes, but everything looks good. Thanks again for the recipe!
Miguel Melendez
The Caramel
The most daunting part of preparing a flan is the caramel. I was always afraid of burning myself or burning the caramel. Preparing the caramel in the microwave is so easy,
Pour 1 cup sugar and about ¼ cup water into a microwave-safe cup. I use a 2 cup glass Pyrex measuring cup. Just stir the sugar and water a bit and microwave on high for about 5 minutes until it reaches the right color. Once 4 minutes have passed keep your eye on the microwave. You need to open the door once the caramel reaches that golden color. If it is not dark enough at 5 minutes, add another 30 seconds, but open the door once the color is right. You are looking to get the perfect color, not too light and not too dark.
Then just pour into the flan pan and swirl to cover the bottom. Always let the caramel set before pouring in the custard. How easy is that?
Mely Martínez
Hello Miguel,
Thank you for sharing your method of preparing the caramel. Just one note for our readers. You have to consider that NOT all microwaves work the same or have the same power.
Cassandra
Hello Mely, I am trying this recipe later today, I was wondering if a disposable Aluminum pan is alright? And I was wondering what the function of the cream cheese was in this recipe? Thank you!
Mely Martínez
Hello Cassandra,
You can use a disposable pan just make sure is the right size. The cream cheese gives the flan a creamy texture.
Millie
This was my first attempt at making flan. I wanted to treat my neighbors next door, a Mexican family. While I didn't get to try the finished product (there was just enough for them) they said it was delicious! Good enough for me. Hernandez family approved! 🙂
Orna
Made this recipe. It is tasty but does not have consistency of the classical flan. It is dense and Feels similar to cheese cake rather than a smooth flan
Mely Martínez
Hello Orna,
Thank you for trying the recipe.
Luzmz
Same here I feel like it tastes like cheesecake! I tried a little bit we will see when it cools down
Gina
Oh. MY. GOD. This is rich, easy to make, and hard to stop eating. Better served cold the following day because it sets into a dense and creamy custard. Delicious!
Ana
Hi! Quick question, I’m making this flan tomorrow and I was wondering wether I should stick it in the fridge to cool before taking it out if the recipient or if that’s not necessary 🙂 thanks so much for the recipe!
Mely Martínez
Hello Ana,
Not sure if I understand your question, you mean if it is necessary to cool the flan before flipping on a plate. Yes, you need to wait a little while for it to cool. And, it is better if it is cold before serving.
Esmeralda Sillas-Aguilar
What size of eggs are needed. Is it large?
Mely Martínez
Hello Esmeralda,
You will need large eggs.
Karla
I’m so excited about this recipe, it’s in the oven.
I’m only concerned because I couldn’t even out the caramel at the bottom because it hardened too quickly. Also I used a cooking pan with a handle and not sure if that’s ok.
Thank you.
Mely Martínez
Hello Karla,
I hope you come back to let us know how did your flan turns out.
PZ
This recipe was great!! I made it for mother's day and my mom (who loves flan) LOVED it! Be careful not to overcook the caramel! I let mine get a bit too dark and it was a little bitter. Next time I won't step away from the pan!
Erin
I made this recipe today and the flan turned out great ! I only used one tablespoon of sugar and just had patience with melting the sugar. I left out the cream cheese. I did turn the heat on the stove to 350 after checking at 50 minutes it was not close to done and I baked for about 20 more minutes. The flan came out perfect on my plate and delicious !
Tianna Galvan
Can i use this recipe with chocolate cake for chocoflan?
Mely Martínez
Hello Tianna,
You will need a big pan, but yes you can.
Ana
Can I replace the cream cheese for ricotta cheese? Thanks!
Mely Martínez
Hello Ana,
Yes, you can.
RM
Hi,
Do you know how long to cook if I am making it in small ramakins?
Mely Martínez
Hello RM,
It will be about 10 - 15 minutes less baking time. Check with a toothpick or a sharp knife for doneness.
Revelta
Thank you for the recipe. Made this flan today with cream cheese. The texture turned out great just way, way too sweet. Had it in an 8 inch round pan so ended up baking it for an hour to let it set properly. Overall great but would definitely have to adjust the sweetness next time.
Brittney
Are you supposed to bake this with the warm bath pan as well?
Mely Martínez
Hello Brittney,
Yes, you need to bake it in a water bath.
Kathy
Mely, the flan turned out fantastic! I did have trouble with the sugar step. The sugar and water mixture started to boil, then before it turned brown, it crystallized again. A friend said I should swirl the sugar instead of stirring and then it worked!
Jennifer G.
Delicious recipe, I made it yesterday for Easter and it was delicious,( I made it with Philadelphia cream cheese) I can’t wait to make more for future events with my family once the quarantine is over. Thank you so much for sharing your delicious recipe.
Mely Martínez
Hello Jennifer,
Thank you for trying the recipe. Enjoy!
Mileena
Making this now! Can't wait to eat up!
Emma
What size pan does this use? 8-9-10?
Mely Martínez
I use an 8 -IN round pan.
Noemi
Mine came out perfect! My dad was a single dad I never learned Mexican cooking except whatever the nuns in school taught us. Now that I am married your are my go to! You have because my mom / grandma passing down recipes and keeping my culture going. Thank you!
YESENIA
Thanks for the recipes I’m a Mexican lady and I’m glad I found your web site thanks again and looking forward for more Mexican food recipes 😍😍❤️❤️
Iris
Hi..how much coconut milk would I use?
Mely Martínez
Hello Iris,
Substitute the coconut milk for the evaporated milk.
Jennifer
This turned out amazing! I ended up cooking it for 1 hour and 10 minutes to get the center to firm up a bit, but it flipped out of the pan beautifully and was amazing! Thanks for the recipe.
Katelyn Fitzgerald
I forgot to cover with foil... it’s not burnt but is that ok?!?!
Victoria Cuevas
hello, do you have to use the 6 whole eggs? can you use less like 3-4 and will it have the same outcome? firmness?
Mely Martínez
Hello Victoria, You can use 4 eggs, it still come out ok.
Nancy
Hello -
I followed the recipe exactly and also ran into the watery flan issue. the second time, I did it at 350 for 75 min and it was firm but maybe a little too firm? Either way, it is delicious, my family loved it! I did use the cream cheese as well. Thank you !
Christina
What size pan is used for the flan?
Mely Martínez
Hello Christina,
And 8-IN round pan
George Frank
Very easy to follow instructions. The end result was simply delicious. Thank you...
Mely Martínez
Hello George,
Thank you for taking the to come back and share your experience with the Flan recipe. I'm glad you like it. Happy cooking!
Yolanda Alonzo
My mom and I are not desert eaters but we finished of our flan in just a few days. It was so yummy ! I did cook it for 2 hours since it was still watery when I pulled it out of the oven. This is the best Flan recipe since it’s so easy !
Mely Martínez
Hello Yolanda,
Thank you for trying the recipe. Did you make it with or without the cream cheese? I hope you come back to let me know about it. Also, check your oven temperature. I just baked one flan, two days ago, and it was taking longer to cook than usual. Then, I checked the oven temperature using one of those thermometers that you hang inside the oven, and realize that the oven was not heating at the right temperature. My stove is old.
Sandy
My sugar crystallized and I had to go on the web to see what I was doing wrong - 3rd time it worked. It’s on the oven now and I’m hoping for success. Happy Cinco de Mayo.
Mely Martínez
Hello Sandy,
When the sugar crystallizes, you need to keep it heating it until it dilutes again.
Nico
My sugar crystallized also. I tried again without any water. Just sugar and it worked great. It was also way under cooked at 50min. I had to leave it close to 2 hours. It’s cooling now and looks like it’s going to stick really bad. I’m hoping it’s not.
Mely Martínez
Hello Nico,
I hope your flan comes out OK. With or without the water you still can make the caramel. It all depends that you watch carefully the process without letting it burn.
Debra
This flan is delicious! My family and friends love it! I want to make a pumpkin spice flan..can I use this recipe and just add the can of pumpkin puree and spice and bake at same temperature? Or do I have to change it?
mmartinez
Hello Debra,
I think someone in the comments mentioned that she did it just adding the pumpkin pure from the can.
Maria
About how many serving sizes does this recipe make?
mmartinez
Hello Maria,
If you check the recipe card above, it says "8 servings"
Happy cooking!
Alex
Hola,
Puedo usar esta receta para un choco-flan o tiene receta diferente para el choco-flan?
mmartinez
Hola Alex,
You can use it for a chocoflan recipe. Just make sure the baking pan is big enough for the chocolate batter and the flan mix.
Lisa Martinez
I just made this and left out the cream cheese it took longer to cook...maybe I didnt put enough water in the pan? Its cooling now...but I'm so excited to try it!
Marie
Many years ago when I was living in Oaxaca I was taught an almost identical recipe, but instead of cooking it in the oven the recipe used a pressure cooker. The covered pan was placed in a pressure cooker with about one inch of water, pressured for 15 minutes, and then cooled immediately by running cold water over the pressure cooker. I haven't made it for a long time but it was always a huge hit with my family.
mmartinez
Hello Marie,
Thank you for sharing your memories about living in the Southern State of Oaxaca. The flan can be made in the oven, stove top in a regular pot or in the pressure cooker as you mention. Nowadays, people are also using their Electric pressure cooker (Instant pot) to make it. Delicious! Happy Holidays!
Anne
I have made flan numerous times. This recipe (I made it without cream cheese) was extremely easy and turned out amazing. The entire family loved it! Can't wait to do it again!
mmartinez
Hello Anne,
Thank you for trying the recipe, so glad to know you like it.
Mamá de Leah y Josue
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!
Arlee
You mentioned that coconut milk could be used for a different flavor. Will it replace one of the ingredients or will be an addition to recipe? Also, what amount?
Mely Martínez
Hello Arlee,
IF you want to use the coconut milk, substitute instead of evaporating milk.
Unknown
Se podrá usar un recipiente de vidrio?
mmartinez
Si, siempre y cuando se especial para usar en el horno.
Unknown
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
Gloria Marquez
Love flan going to attempt to make
Gemini4
Hi Mely! Can't wait to try this recipe. Quick question, what size baking dish do you use?
Mely Martinez
Hello Gemini4,
It is a round 8 inches baking pan.
Happy cooking!
Styles
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!
Omayra Concepcion
Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?
Reply
Mely
Hola Omayra,
Te la envíe ya a tu correo. Saludos!
Omayra Concepcion
Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?
La Güerita
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?
Mely
Hola Guerita,
Si la tengo por ahi escrita en mis cuadernos. Unos de estos dias te la envio por correo. saludos!
Sonja Gjokas
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.
Mely
Hello Sonja,
That recipe seems really good. Could the difference be a fluffy texture?
Unknown
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
katie
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
Debi Murphy
Can I make this without having a blender?
Mely
Hello Debi,
Yes, you can. Just stir or shake until mix is uniform. Enjoy!
Millie
I used a hand mixer and bowl using my whisk attachment and it worked just fine. 🙂
I cannot see a link to share to Facebook. Am I missing it?
Mely Martínez
Hello Millie,
We do have a Facebook page https://www.facebook.com/Mexicoinmykitchen
Debi Murphy
Can I make this without having a blender?
Dolcie
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
Mely
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
albertandlinda
Thank you for your quick reply! 🙂 Ive been anxious to try this recipe, it looks delicious! I will try again, thank you!
Linda
albertandlinda
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
Mely
Hello Linda,
Try reducing the water or omit it. Just be careful not to burn the caramel.
Mely
Dolcie
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!
Traci Matthews
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?
Mely
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
Perla Matus
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.
Mely
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
Miz Helen
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
Aldy @ Al Dente Gourmet
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
Carter
Doesn’t the Mexican and/or Cuban flan have some rom in it? If so, how do I add it and when? Thanks. Jim
Mely Martínez
Hello Carte,
Some people like to add it, and you are welcome to do so while mixing the egg and milk mixture.
Courtney
Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?
Gracias,
Courtney
Mely
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
Courtney
Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?
Gracias,
Courtney
Pily
Tengo unas ganas de hacer flan!! m encanta tiernito!!! hay lo tengo que hacer!!!
un beso
Lili
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?
Mely
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
MyCookingTime
Qué delicia, me encanta!
Lo haré, ahora que me levantaron el castigo de los lácteos!
Salu2
Candace
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!
Mely
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
Rebecca Subbiah
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
Mely
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
Prieta
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!
Mely
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
Maira
How long should I let it cool for??
Mely Martínez
Until it is completely at room temperature.
Teresa
Mine is in the oven as I type. The sugar issue happened to me too. I broke it up after it hardened and just kept smashing it with wooden spatula. It did start melting and turning the dark rich brown. I'll let you know tomorrow how it turns out.
Kevin
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.
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
NORMA RUIZ
Delicioso, me encanta el flan y a mis hijos mucho más, mil gracias Mely besitos.
Swathi Iyer
Flan looks delicious Mely. I haven't tried yet as afraid of so much eggs, I will try some time.
Mely
Hey! Dear Swanti,
It is a large flan, you can star with a smaller version.
Mely
Nora
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...
Mely
Gracias por compartir ese tecnica Nora. Para la proxima vez lo voy a tratar.
Saludos.
Ada
A mi me gusta que el flan tenga los oyitos ☹️
mariO
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
loves2spin
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
MistressCatgirl
That looks delicious. I love flan. Thanks for the recipe.
Alice Downing
Hi Mely, I made this flan today, it is very good. I think it would be better with more vanilla..or vanilla bean paste as I like a stronger vanilla flavor. It was very easy except the sugar melting went awry.I have made flans before but never added water to the sugar. This one calls for 2 T water to 1 c sugar..which I did..put over the heat, kept checking it..went back and it was hard as a brick in the pan and still white, not caramel color, so I figured I might save it add more water and stir, raise the heat up and stir, stir stir..the sugar finally submitted and melted into a nice dark caramel..Not sure what happened.Previously I melted the sugar with no water in a cast iron skillet without problems..will make this recipe again
mmartinez
Hello Alice,
The sugar tends to get hard at the beginning, but eventually, everything comes together after some time on the heat. Again, thank you for trying the recipe.
Mary
What I was doing wrong, stirring. I am used to making caramel and with this sauce you never stir it.
Laurie
Hi. Can you please tell me what size round pan to use.
Want to try recipe. Thank you!
Mely Martínez
Hello Laurie,
It's an 8-IN pan
Mely Martínez
Not sure what you have that problem. I wish I could see what is what it is causing your problem.
Hector
Omg the flan came out delicious!! My mom loved it.
Mely Martínez
Hello Hector,
Thank you for trying the Flan recipe. Enjoy!
Denisse
Hi, my flan did not completely firm, it came out very floppy. I baked it about 25 more minutes just to make sure it was well baked, what went wrong?
Mely Martínez
Hello Denisse,
Not sure, Do you have an oven thermometer? Sometimes, the temperature settings a little off, every oven is different.
Kat
Hola Mely:
When preparing in oven, is a water bath still needed? I’d like to try your recipe, however, I don’t think I have a pan big enough for water bath.
Mil gracias por su asistencia.
Kat
Mely Martínez
Hello Kat,
You need a water bath to cook it.