This is easy to make Mexican Flan recipe, it is made using whole eggs, condensed and evaporated milk. Covered with a light sugar syrup. It can also be made using cream cheese or coconut milk. for a different taste and texture.
FLAN RECIPE MEXICAN STYLE
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 old traditional way of making the Flan a Mexican Flan, which is prepared as a custard where milk, vanilla, and sugar are slowly simmered. But, this is how nowadays we make it, and this flan recipe has been well-known in México for years, using canned milk.
Mexican Flan Recipe
Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America and the Caribbean. Countries like Puerto Rico, Venezuela
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.
For those of you that do not have an oven, you can make this flan cooking it inside a large pot at medium-heat in a water bath. You can also cook it using your Instant Pot, place it on top of the insert rack and cook for 15 minutes.
How to Make Mexican Flan Recipe
Instructions:
- In a medium-size saucepan place the sugar and water, bring to a boil in medium-high heat until sugar dissolves, when sugar dissolves reduce heat and keep simmering until the syrup gets a light brown-caramel color. The caramel will continue to cook even if you remove the saucepan from the heat.
- 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 prepared pan for the water bath 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 on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
You can use cream cheese in the mixture, the texture will be 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.
EASY 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
- 1 cup of sugar
- 2 tablespoons of water
Instructions
- In a medium-size saucepan 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 prepared 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 on top of the pan and invert with a quick move to avoid any liquid caramel to spill from the pan. Slice, serve and enjoy.
Notes
¡Buen provecho!
Mely,
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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.
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
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
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.
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
NORMA RUIZ
Delicioso, me encanta el flan y a mis hijos mucho más, mil gracias Mely besitos.
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
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.
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
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
MyCookingTime
Qué delicia, me encanta!
Lo haré, ahora que me levantaron el castigo de los lácteos!
Salu2
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
Pily
Tengo unas ganas de hacer flan!! m encanta tiernito!!! hay lo tengo que hacer!!!
un beso
Courtney
Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?
Gracias,
Courtney
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
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
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
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
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
albertandlinda
Thank you for your quick reply! 🙂 Ive been anxious to try this recipe, it looks delicious! I will try again, thank you!
Linda
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
Debi Murphy
Can I make this without having a blender?
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!
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
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
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?
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!
Omayra Concepcion
Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?
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!
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!
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!
Gloria Marquez
Love flan going to attempt to make
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
Unknown
Se podrá usar un recipiente de vidrio?
mmartinez
Si, siempre y cuando se especial para usar en el horno.
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.
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.
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!
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!
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!
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.
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.
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!
Christina
What size pan is used for the flan?
Mely Martínez
Hello Christina,
And 8-IN round pan
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 !
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.
Katelyn Fitzgerald
I forgot to cover with foil… it’s not burnt but is that ok?!?!
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.
Iris
Hi..how much coconut milk would I use?
Mely Martínez
Hello Iris,
Substitute the coconut milk for the evaporated milk.
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 😍😍❤️❤️
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!
Emma
What size pan does this use? 8-9-10?
Mely Martínez
I use an 8 -IN round pan.
Mileena
Making this now! Can’t wait to eat up!
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!
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!
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.
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.
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.
Ana
Can I replace the cream cheese for ricotta cheese? Thanks!
Mely Martínez
Hello Ana,
Yes, you can.
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.
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 !
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!
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.
Esmeralda Sillas-Aguilar
What size of eggs are needed. Is it large?
Mely Martínez
Hello Esmeralda,
You will need large eggs.
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.
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!