This Flan recipe features a sweet and creamy custard center crowned with a golden caramel drizzle as it gracefully slides off the pan. It’s a perfect make-ahead dessert, ideal for special occasions like Cinco de Mayo!

We have a deep appreciation for Mexican-inspired desserts such as Churros and Tres Leches Cake. If you have a fondness for Latin desserts, this Flan recipe is sure to satisfy your cravings.

What is Flan?

Flan is a beloved Spanish dessert with various regional adaptations. It consists of a luscious custard made by blending eggs, milk, sugar (or condensed milk), and vanilla, baked in a water bath, similar to a Cheesecake.

Flan comes in many variations. Some use sweetened condensed milk, while others prefer sugar for sweetness. Some recipes use evaporated milk, regular milk, or even cream cheese. Our version uses heavy cream for an irresistibly rich flavor. We learned this recipe from Epicurious and Cooks Illustrated.

Ingredients

• Condensed milk – adds sweetness to the flan. We recommend La Lechera brand for a more authentic dessert.
• Evaporated milk – enhances the custard’s richness.
• Heavy whipping cream – creates a creamy and indulgent custard base.
• Vanilla extract – use a generous amount for a delightful vanilla flavor. You can also use high-quality Mexican vanilla for an authentic touch.
• Eggs – contribute to thickening and setting the custard.
• Salt – balances the flavors and sweetness.

How to Make Flan

• Preparation – Ensure you have a 9″ x 2″ round cake pan ready since the caramel sets quickly. Preheat the oven to 350˚F and bring water to a boil.
• Creating the Caramel – In a saucepan, combine water and sugar, bring to a boil, then simmer. Swirl the pan as it turns the color of cinnamon, and remove from heat, continuing to swirl for 30 seconds.
• Pour the melted sugar into the cake pan and tilt it to coat the bottom.
• Preparing the Custard – Blend the custard ingredients in a blender for 1 minute on low speed. Strain the mixture through a sieve lined with cheesecloth to reduce bubbles and pour it over the caramel layer.
• Cover the cake pan with foil and place it in a roasting pan. Add hot water to the roasting pan, filling it halfway up the cake pan’s sides.
• Bake at 350 for 70-80 minutes, or until there’s a slight jiggle in the center. Remove, uncover, cool, and refrigerate for at least 6 hours or overnight.
• To Serve – Run a knife around the edges of the cake pan, invert the cake onto a platter, and lift the pan gently.

Important Safety Tip: Be cautious with melted sugar to avoid burns. Do not touch it or taste it with your finger, and never lick the spatula. Also, be mindful that the cake pan gets hot when pouring the caramel.