We love Mexican-inspired desserts such as Churros and Tres Leches Cake. If you are a fan of Latin desserts, this Flan recipe doesn’t disappoint. This post may contain affiliate links. Read my disclosure policy.
Flan
My first introduction to Flan was at a Mexican restaurant years ago and I’ll admit I didn’t love it the first time I tried it. It was more gelatinous than creamy but this recipe you’ll make over and over. It’s sort of a cross between a Cheesecake, jello, and a Creme Brûlée, but Flan is unique and special in flavor and texture, plus it’s fairly easy to make. Follow the step-by-step instructions and you will be a pro in no time!
What is Flan?
Flan is a popular Spanish dessert and different regions make different versions. It is essentially a custard dessert made by combining eggs, milk, sugar (or condensed milk), and vanilla and it is baked in a water bath similar to the way a Cheesecake is baked. There are so many varieties of flan out there. Some use sweetened condensed milk, others sweeten with sugar. Some use evaporated milk or plain milk and sometimes you’ll even see cream cheese in the mix. This (bit more indulgent) version uses heavy cream and it’s irresistibly good. I learned how to make this from Epicurious and Cooks Illustrated.
Ingredients
Since Flan is made with a short list of ingredients, it is key to make sure you have good quality ingredients and for it to set properly, you should avoid substitutions. Here is what you will need (see the full print-friendly ingredient list below)
Condensed milk – adds sweetness to the flan. For a more authentic dessert, we recommend using La Lechera brand. Evaporated milk – adds richness to the custard. Heavy whipping cream – creates a creamy and indulgent custard base. Vanilla extract – use a generous amount to add layers of vanilla flavor. We used our homemade Vanilla extract. A high-quality Mexican vanilla can be substituted for a more authentic flan recipe. Eggs – allow the custard to thicken and set properly. Salt – balances the sweetness and rounds out all of the flavors.
How to Make Flan
Important Safety Tip: Be careful not to get any melted sugar on your skin to avoid burns, do not put your finger in it to taste it, and NEVER lick the spatula. Also watch out because the cake pan gets quite hot when you pour the caramel in.
Variations
Flan is prepared differently in various regions. Here are some delicious flan variations and topping ideas:
Cinnamon – add 2 teaspoons of cinnamon to the cream mixture and blend it into the mixture. Mangos – top the flan with sliced mangos as we did in our Mango Cake. Mangos are a popular variation in the Philippines. Berries – since this dessert has a built-in topping (the caramel sauce), all it really needs are some berries for garnish. I love how tangy berries cut the sweetness of flan. Try raspberries, strawberries or mixed berries.
Common Questions
How do I prevent my flan from cracking?
There are several ways to prevent cracks in flan. Here are our best tips for beautiful results every time:
Water bath – cooking in a water bath as directed allows for even heat distribution. Don’t over-bake – Overcooked flan can turn rubbery and will be more likely to crack. Remove it from the oven when it still has a slight jiggle in the center. Cool slowly – Gently transfer to a wire rack and cool completely to room temperature before refrigerating. Chill completely – Refrigerate for at least 4 hours or overnight for the custard to fully set. Loosen the edges – run a knife around the edges before unmolding the flan. This will reduce tension as it slides out of the pan.
Tips for the Best Flan
Use a heavy saucepan for even heat distribution so your sugar doesn’t burn. Don’t walk away from your caramel sauce. Once it starts changing color, it can quickly burn. Swirl the caramel sauce and do not stir, otherwise, crystals can form on your spatula and in your sauce.
Make-Ahead
You will love that Flan is a make-ahead dessert. It’s so convenient for gatherings and entertaining.
Refrigerate – cover with plastic wrap and refrigerate leftover flan for up to 4 days. Freezing – we do not recommend freezing flan as the consistency and smooth texture can change.
I hope this Flan Recipe becomes a go-to dessert for your Cinco de Mayo celebrations or whenever the craving strikes.
More Mexican Recipes
If you love this Flan recipe, then you won’t want to miss these Mexican-inspired recipes. You are sure to find many new favorites here:
Carne Asada Fish Tacos Easy Tostada Recipe Mexican Street Corn (Elote) Soft Flour Tortillas Chicken Tortilla Soup
