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You are here: Home » Mexican Desserts » Flan Recipe

Easy Mexican Flan Recipe (Receta de Flan Mexicano)

Published: Aug 8, 2012 · Updated: Dec 1, 2020 by Mely Martínez

Jump to Recipe Print Recipe

Here is an 'easy to make' Mexican flan recipe! 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.

a slice of flan served on a white plate with a strawberry

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.

This is not the old traditional way of making a Mexican Flan, which is 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 I've been asked about homemade flan.

What is flan?

Flan, also known as Flan Napolitano, is a popular dessert in several countries in Latin America (like Puerto Rico and Venezuela) and the Caribbean.

It is typically made out of eggs, sweetened condensed milk, cream, or whole milk.

Is it easy to make flan 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.

Can I make different flavors of flan?

Yes, you can. I usually stick with the traditional Mexican flan recipe but I have also seen many different styles as well.

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?

For those of you that do not have an oven, 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 for 15 minutes.

Mexican flan recipe made at home

Easy Mexican Flan Recipe

Here is a list of ingredients you will need:

  • Condensed milk
  • Evaporated milk
  • Eggs
  • Cream cheese (optional)
  • Vanilla
  • Sugar
  • Water

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Flan: Step By Step Tutorial

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Make The Caramel

  • Add the sugar and water to a medium-size saucepan.
  • Bring the sugar mixture to a boil on medium-high heat until the sugar dissolves.
  • When the 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 on the bottom of your oven proof pan, 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.

Easy Flan Recipe | Mexican RecipesEasy Flan Recipe | Visit our site to check out the full recipe.

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 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 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.
baking a flan in a pan covered with aluminum foil

Remove The Cooked Flan From Pan

  • 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 quickly flip everything in one smooth move to avoid any liquid caramel to spill from the pan.
  • Slice, serve, and enjoy!
separating baked flan from the pan

Cooking Tip:

  • For an even creamier flan, you can use cream cheese in the mixture.

What To Serve With Mexican Flan

When I serve this dessert flan recipe, I like to make some cafe de olla to go with it. The coffee pairs really well with the flan. You can also serve it with some sliced strawberries or a scoop of dulce de leche.

a slice of sweet Mexican Flan

More Dessert Recipes To Enjoy

If you enjoyed this recipe for Mexican flan, take a look at some of these other authentic Mexican recipes:

  • Chimbo Sweet Bread
  • Buñuelos de Viento
  • Homemade Churros
  • Chocolate Tamales
  • Carlota De Limon

I hope you make this recipe for Mexican flan! 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

Flan recipe mexican

EASY FLAN RECIPE

Mely Martínez - Mexico in my Kitchen
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.
4.84 from 72 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Course Desserts
Cuisine Mexican
Servings 8

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
  • 1 cup of sugar

Instructions
 

  • In a medium-size saucepan place the sugar and water, bring to a boil in at 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 ¾ 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

* Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 ¼ cup.
** The Evaporated milk has 12 fluid ounces that equal 1 ½ 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.
Keyword best flan recipe, easy flan recipe, flan mexicano, mexican flan recipe
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. MistressCatgirl

    August 08, 2012 at 2:40 am

    That looks delicious. I love flan. Thanks for the recipe.

    Reply
    • Alice Downing

      August 05, 2018 at 11:33 pm

      5 stars
      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

      Reply
      • mmartinez

        August 06, 2018 at 8:08 am

        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.

        Reply
      • Mary

        August 29, 2020 at 4:09 pm

        What I was doing wrong, stirring. I am used to making caramel and with this sauce you never stir it.

        Reply
        • Laurie

          October 14, 2020 at 2:40 pm

          Hi. Can you please tell me what size round pan to use.
          Want to try recipe. Thank you!

          Reply
          • Mely Martínez

            October 14, 2020 at 3:04 pm

            Hello Laurie,
            It's an 8-IN pan

      • Mely Martínez

        August 29, 2020 at 8:13 pm

        Not sure what you have that problem. I wish I could see what is what it is causing your problem.

        Reply
    • Hector

      August 05, 2020 at 6:24 pm

      Omg the flan came out delicious!! My mom loved it.

      Reply
      • Mely Martínez

        August 07, 2020 at 5:23 pm

        Hello Hector,
        Thank you for trying the Flan recipe. Enjoy!

        Reply
      • Denisse

        September 16, 2020 at 11:33 pm

        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?

        Reply
        • Mely Martínez

          September 17, 2020 at 11:52 am

          Hello Denisse,
          Not sure, Do you have an oven thermometer? Sometimes, the temperature settings a little off, every oven is different.

          Reply
        • Kat

          February 09, 2021 at 9:31 am

          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

          Reply
          • Mely Martínez

            February 10, 2021 at 11:20 am

            Hello Kat,
            You need a water bath to cook it.

  2. loves2spin

    August 08, 2012 at 11:26 am

    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

    Reply
  3. mariO

    August 08, 2012 at 4:04 pm

    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

    Reply
  4. Nora

    August 08, 2012 at 6:26 pm

    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...

    Reply
    • Mely

      August 09, 2012 at 1:36 pm

      Gracias por compartir ese tecnica Nora. Para la proxima vez lo voy a tratar.

      Saludos.

      Reply
      • Ada

        February 18, 2021 at 12:03 pm

        A mi me gusta que el flan tenga los oyitos ☹️

        Reply
  5. Swathi Iyer

    August 08, 2012 at 10:58 pm

    Flan looks delicious Mely. I haven't tried yet as afraid of so much eggs, I will try some time.

    Reply
    • Mely

      August 11, 2012 at 11:18 pm

      Hey! Dear Swanti,

      It is a large flan, you can star with a smaller version.

      Mely

      Reply
  6. NORMA RUIZ

    August 09, 2012 at 12:46 am

    Delicioso, me encanta el flan y a mis hijos mucho más, mil gracias Mely besitos.

    Reply
  7. Kevin

    August 09, 2012 at 4:02 pm

    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

    Reply
  8. Prieta

    August 10, 2012 at 3:12 am

    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!

    Reply
    • Mely

      August 11, 2012 at 11:20 pm

      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

      Reply
    • Maira

      May 31, 2020 at 1:20 pm

      How long should I let it cool for??

      Reply
      • Mely Martínez

        May 31, 2020 at 4:07 pm

        Until it is completely at room temperature.

        Reply
  9. Rebecca Subbiah

    August 11, 2012 at 3:20 am

    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

    Reply
    • Mely

      August 11, 2012 at 11:23 pm

      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

      Reply
  10. Candace

    August 11, 2012 at 10:38 pm

    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!

    Reply
    • Mely

      August 11, 2012 at 11:24 pm

      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

      Reply
  11. MyCookingTime

    August 15, 2012 at 2:32 am

    Qué delicia, me encanta!

    Lo haré, ahora que me levantaron el castigo de los lácteos!

    Salu2

    Reply
  12. Lili

    August 19, 2012 at 6:00 am

    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?

    Reply
    • Mely

      August 19, 2012 at 1:21 pm

      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

      Reply
  13. Pily

    August 19, 2012 at 9:30 pm

    Tengo unas ganas de hacer flan!! m encanta tiernito!!! hay lo tengo que hacer!!!
    un beso

    Reply
  14. Courtney

    August 19, 2012 at 11:22 pm

    Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?

    Gracias,
    Courtney

    Reply
  15. Courtney

    August 19, 2012 at 11:22 pm

    Hola, Mely. Do you mind telling me what size cans of milk are used for this recipe?

    Gracias,
    Courtney

    Reply
    • Mely

      August 20, 2012 at 12:35 am

      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

      Reply
  16. Aldy @ Al Dente Gourmet

    August 21, 2012 at 9:23 am

    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

    Reply
    • Carter

      January 18, 2021 at 4:01 pm

      Doesn’t the Mexican and/or Cuban flan have some rom in it? If so, how do I add it and when? Thanks. Jim

      Reply
      • Mely Martínez

        February 05, 2021 at 1:11 pm

        Hello Carte,
        Some people like to add it, and you are welcome to do so while mixing the egg and milk mixture.

        Reply
  17. Miz Helen

    September 15, 2012 at 1:22 am

    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

    Reply
  18. Perla Matus

    January 19, 2013 at 9:53 pm

    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.

    Reply
    • Mely

      January 19, 2013 at 10:07 pm

      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

      Reply
  19. albertandlinda

    January 31, 2013 at 1:09 am

    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

    Reply
    • Mely

      January 31, 2013 at 1:28 am

      Hello Linda,

      Try reducing the water or omit it. Just be careful not to burn the caramel.

      Mely

      Reply
    • Dolcie

      April 14, 2013 at 12:50 am

      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!

      Reply
    • Traci Matthews

      September 12, 2013 at 1:47 pm

      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?

      Reply
    • Mely

      September 12, 2013 at 2:15 pm

      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

      Reply
  20. albertandlinda

    January 31, 2013 at 1:53 am

    Thank you for your quick reply! 🙂 Ive been anxious to try this recipe, it looks delicious! I will try again, thank you!

    Linda

    Reply
  21. Dolcie

    April 14, 2013 at 12:46 am

    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

    Reply
    • Mely

      April 16, 2013 at 4:06 pm

      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

      Reply
  22. Debi Murphy

    June 17, 2013 at 7:25 pm

    Can I make this without having a blender?

    Reply
  23. Debi Murphy

    June 17, 2013 at 7:26 pm

    Can I make this without having a blender?

    Reply
    • Mely

      June 18, 2013 at 1:26 am

      Hello Debi,

      Yes, you can. Just stir or shake until mix is uniform. Enjoy!

      Reply
      • Millie

        August 26, 2020 at 9:49 am

        5 stars
        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?

        Reply
        • Mely Martínez

          August 29, 2020 at 8:15 pm

          Hello Millie,
          We do have a Facebook page https://www.facebook.com/Mexicoinmykitchen

          Reply
  24. katie

    June 26, 2013 at 1:09 am

    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

    Reply
  25. Unknown

    January 07, 2014 at 5:29 am

    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

    Reply
  26. Sonja Gjokas

    May 04, 2014 at 9:45 am

    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.

    Reply
    • Mely

      May 04, 2014 at 12:28 pm

      Hello Sonja,

      That recipe seems really good. Could the difference be a fluffy texture?

      Reply
  27. La Güerita

    May 23, 2014 at 4:18 am

    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?

    Reply
    • Mely

      May 23, 2014 at 8:37 pm

      Hola Guerita,

      Si la tengo por ahi escrita en mis cuadernos. Unos de estos dias te la envio por correo. saludos!

      Reply
  28. Omayra Concepcion

    October 10, 2014 at 6:11 pm

    5 stars
    Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?

    Reply
  29. Omayra Concepcion

    October 20, 2014 at 8:11 pm

    Hola me encantan tus recetas hize el flan y me quedo muy bueno. Tendras un receta de flan envinado?

    Reply

    Reply
    • Mely

      October 23, 2014 at 12:49 am

      Hola Omayra,

      Te la envíe ya a tu correo. Saludos!

      Reply
  30. Styles

    January 17, 2015 at 2:00 am

    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!

    Reply
  31. Gemini4

    February 08, 2015 at 2:25 pm

    Hi Mely! Can't wait to try this recipe. Quick question, what size baking dish do you use?

    Reply
    • Mely Martinez

      February 08, 2015 at 3:23 pm

      Hello Gemini4,
      It is a round 8 inches baking pan.
      Happy cooking!

      Reply
  32. Gloria Marquez

    January 26, 2016 at 4:52 pm

    Love flan going to attempt to make

    Reply
  33. Unknown

    May 24, 2016 at 10:50 pm

    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

    Reply
  34. Unknown

    November 23, 2016 at 4:54 pm

    Se podrá usar un recipiente de vidrio?

    Reply
    • mmartinez

      November 23, 2016 at 5:14 pm

      Si, siempre y cuando se especial para usar en el horno.

      Reply
  35. Mamá de Leah y Josue

    March 23, 2017 at 11:29 pm

    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!

    Reply
    • Arlee

      July 01, 2020 at 3:14 pm

      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?

      Reply
      • Mely Martínez

        July 02, 2020 at 1:21 pm

        Hello Arlee,
        IF you want to use the coconut milk, substitute instead of evaporating milk.

        Reply
  36. Anne

    June 18, 2018 at 9:48 pm

    5 stars
    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!

    Reply
    • mmartinez

      June 20, 2018 at 8:27 pm

      Hello Anne,
      Thank you for trying the recipe, so glad to know you like it.

      Reply
  37. Marie

    November 21, 2018 at 6:43 am

    5 stars
    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.

    Reply
    • mmartinez

      November 21, 2018 at 3:49 pm

      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!

      Reply
  38. Alex

    February 21, 2019 at 7:35 pm

    Hola,
    Puedo usar esta receta para un choco-flan o tiene receta diferente para el choco-flan?

    Reply
    • mmartinez

      February 24, 2019 at 11:04 am

      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.

      Reply
      • Lisa Martinez

        May 23, 2020 at 11:15 pm

        5 stars
        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!

        Reply
  39. Maria

    October 07, 2019 at 11:21 am

    About how many serving sizes does this recipe make?

    Reply
    • mmartinez

      October 07, 2019 at 11:29 am

      Hello Maria,
      If you check the recipe card above, it says "8 servings"
      Happy cooking!

      Reply
  40. Debra

    October 18, 2019 at 12:57 pm

    5 stars
    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?

    Reply
    • mmartinez

      October 19, 2019 at 1:28 pm

      Hello Debra,
      I think someone in the comments mentioned that she did it just adding the pumpkin pure from the can.

      Reply
  41. Yolanda Alonzo

    November 26, 2019 at 11:07 am

    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 !

    Reply
    • Mely Martínez

      November 27, 2019 at 7:49 am

      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.

      Reply
      • Sandy

        May 05, 2020 at 6:54 pm

        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.

        Reply
        • Mely Martínez

          May 06, 2020 at 9:14 am

          Hello Sandy,
          When the sugar crystallizes, you need to keep it heating it until it dilutes again.

          Reply
        • Nico

          June 21, 2020 at 1:40 pm

          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.

          Reply
          • Mely Martínez

            June 21, 2020 at 4:00 pm

            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.

  42. George Frank

    November 26, 2019 at 4:53 pm

    5 stars
    Very easy to follow instructions. The end result was simply delicious. Thank you...

    Reply
    • Mely Martínez

      November 27, 2019 at 7:43 am

      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!

      Reply
  43. Christina

    December 01, 2019 at 2:27 pm

    What size pan is used for the flan?

    Reply
    • Mely Martínez

      December 09, 2019 at 9:29 pm

      Hello Christina,
      And 8-IN round pan

      Reply
  44. Nancy

    December 12, 2019 at 3:39 pm

    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 !

    Reply
  45. Victoria Cuevas

    January 07, 2020 at 11:34 am

    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?

    Reply
    • Mely Martínez

      January 07, 2020 at 12:23 pm

      Hello Victoria, You can use 4 eggs, it still come out ok.

      Reply
  46. Katelyn Fitzgerald

    February 01, 2020 at 9:59 am

    I forgot to cover with foil... it’s not burnt but is that ok?!?!

    Reply
  47. Jennifer

    February 10, 2020 at 7:33 am

    5 stars
    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.

    Reply
  48. Iris

    February 20, 2020 at 11:57 pm

    Hi..how much coconut milk would I use?

    Reply
    • Mely Martínez

      February 21, 2020 at 6:39 pm

      Hello Iris,
      Substitute the coconut milk for the evaporated milk.

      Reply
  49. YESENIA

    February 26, 2020 at 7:12 pm

    5 stars
    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 😍😍❤️❤️

    Reply
  50. Noemi

    March 30, 2020 at 4:01 am

    5 stars
    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!

    Reply
  51. Emma

    April 07, 2020 at 6:08 pm

    What size pan does this use? 8-9-10?

    Reply
    • Mely Martínez

      May 31, 2020 at 4:07 pm

      I use an 8 -IN round pan.

      Reply
  52. Mileena

    April 11, 2020 at 4:43 pm

    Making this now! Can't wait to eat up!

    Reply
  53. Jennifer G.

    April 13, 2020 at 11:06 am

    5 stars
    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.

    Reply
    • Mely Martínez

      April 13, 2020 at 12:01 pm

      Hello Jennifer,
      Thank you for trying the recipe. Enjoy!

      Reply
  54. Kathy

    April 18, 2020 at 3:38 pm

    5 stars
    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!

    Reply
  55. Brittney

    April 22, 2020 at 10:37 am

    Are you supposed to bake this with the warm bath pan as well?

    Reply
    • Mely Martínez

      April 22, 2020 at 12:52 pm

      Hello Brittney,
      Yes, you need to bake it in a water bath.

      Reply
  56. Revelta

    April 29, 2020 at 10:41 am

    4 stars
    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.

    Reply
  57. RM

    April 30, 2020 at 11:50 am

    Hi,
    Do you know how long to cook if I am making it in small ramakins?

    Reply
    • Mely Martínez

      May 01, 2020 at 12:18 pm

      Hello RM,
      It will be about 10 - 15 minutes less baking time. Check with a toothpick or a sharp knife for doneness.

      Reply
  58. Ana

    April 30, 2020 at 3:58 pm

    Can I replace the cream cheese for ricotta cheese? Thanks!

    Reply
    • Mely Martínez

      May 01, 2020 at 12:16 pm

      Hello Ana,
      Yes, you can.

      Reply
  59. Tianna Galvan

    May 05, 2020 at 3:54 pm

    Can i use this recipe with chocolate cake for chocoflan?

    Reply
    • Mely Martínez

      May 05, 2020 at 4:59 pm

      Hello Tianna,
      You will need a big pan, but yes you can.

      Reply
  60. Erin

    May 09, 2020 at 6:39 pm

    5 stars
    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 !

    Reply
  61. PZ

    May 11, 2020 at 3:16 pm

    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!

    Reply
  62. Karla

    May 13, 2020 at 1:49 pm

    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.

    Reply
    • Mely Martínez

      May 13, 2020 at 3:23 pm

      Hello Karla,
      I hope you come back to let us know how did your flan turns out.

      Reply
  63. Esmeralda Sillas-Aguilar

    May 23, 2020 at 11:36 pm

    What size of eggs are needed. Is it large?

    Reply
    • Mely Martínez

      May 24, 2020 at 10:29 pm

      Hello Esmeralda,
      You will need large eggs.

      Reply
  64. Ana

    May 30, 2020 at 9:43 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      May 31, 2020 at 12:28 pm

      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.

      Reply
  65. Gina

    June 22, 2020 at 2:32 pm

    5 stars
    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!

    Reply
  66. Orna

    July 26, 2020 at 11:26 am

    4 stars
    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

    Reply
    • Mely Martínez

      July 26, 2020 at 11:36 am

      Hello Orna,
      Thank you for trying the recipe.

      Reply
    • Luzmz

      July 27, 2020 at 10:24 pm

      Same here I feel like it tastes like cheesecake! I tried a little bit we will see when it cools down

      Reply
  67. Luz

    July 27, 2020 at 10:22 pm

    I tried this today and I’m not sure how it will come out, I tried a little and it tasted like cheesecake? I’m so confused I hope it come out good!

    Reply
  68. Millie

    August 26, 2020 at 9:43 am

    5 stars
    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! 🙂

    Reply
  69. Cassandra

    October 19, 2020 at 3:06 pm

    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!

    Reply
    • Mely Martínez

      October 19, 2020 at 4:47 pm

      Hello Cassandra,
      You can use a disposable pan just make sure is the right size. The cream cheese gives the flan a creamy texture.

      Reply
  70. Miguel Melendez

    November 18, 2020 at 9:30 am

    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?

    Reply
    • Mely Martínez

      November 18, 2020 at 1:54 pm

      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.

      Reply
  71. K

    December 11, 2020 at 7:37 pm

    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!

    Reply
    • Mely Martínez

      December 11, 2020 at 8:16 pm

      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!

      Reply
      • K

        December 13, 2020 at 1:29 pm

        4 stars
        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!

        Reply
  72. Susan

    January 24, 2021 at 9:34 pm

    5 stars
    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!

    Reply
    • Mely Martínez

      January 25, 2021 at 12:54 pm

      Hello Susan,
      Thank you for trying the Easy Mexican Flan recipe. I'm so glad you like it. Happy cooking!

      Reply
  73. Ashley

    February 04, 2021 at 11:00 pm

    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!

    Reply
    • Mely Martínez

      February 05, 2021 at 1:09 pm

      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.

      Reply
  74. Ileana Rubio

    February 25, 2021 at 10:15 pm

    5 stars
    Delicious and super easy to make.
    Thanks 😊

    Reply
    • Mely Martínez

      February 26, 2021 at 11:10 am

      Hola Ileana,

      Yes, this Mexican Flan recipe is easy to make. Thank you for trying it!

      Reply

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