My tried and tested Mexican flan recipe is the perfect make-ahead dessert, only requiring five simple ingredients and 15 minutes of prep time! Silky vanilla custard and rich caramel sauce combine to create a decadent dish full of classically sweet flavors.
Flan has been a dessert staple in Hispanic cuisine for over 500 years, and the recipe has barely changed. There’s a simple explanation for this: it’s hard to improve on perfection!
Mexican flan differs from the more common Spanish flan by its use of whole eggs versus just the yolks and the addition of vanilla. It’s wonderfully simple, yet it packs a surprising depth of sweet, sugary flavor.
If you’ve already tried my mouth-watering churros or you’re not in the mood for arroz con leche for your next Mexican night, you can’t go far wrong with this irresistible Mexican flan recipe.
A velvety, vanilla-tinged slice of heaven goes down wonderfully after a night of shrimp enchiladas, homemade guacamole, and refried beans. Or, ditch the main course and enjoy your flan with a margarita or two, I won’t tell.
Evaporated Milk
I choose to use evaporated milk instead of regular full-fat milk for the flan’s creamier texture. Evaporated milk is milk that has had about 60% of its water removed through evaporation. It’s a shelf-stable, canned dairy product that is used in cooking and baking. It just makes the creamiest custard!
I also add a 1/2 teaspoon on ground cinnamon in the egg mixture for another flavor boost, completely optional!
What’s a flanera?
A specialized pan designed for making a flan with a tight-fitting lid, preventing water from getting in during the bake. If you can’t get your hands on a flanera, a 7-inch round pan will do. You will have to seal the pan with foil during the bake, so it’s best to opt for a pan with a simple, flat rim over any with a spout.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- White Sugar – I know 1 cup may feel like a lot, but any less won’t give you enough caramel to top your flan.
- Water – The simplest ingredient there is, but crucial to making your caramel!
- Large Eggs – Make sure they’re at room temperature. Refrigerated eggs are more viscous, so they combine less easily. Remember, no one likes lumpy custard.
- Evaporated Milk – Thicker than regular milk, which helps achieve that wonderfully silky custard consistency.
- Sweetened Condensed Milk – Brings a sugary goodness to your custard base.
- Vanilla – Only found in the Mexican version of this dessert, vanilla adds a warm, comforting creaminess to my flan recipe.
- Ground Cinnamon – Entirely optional! But if you want to add a hit of warmth and spice, a dusting of ground cinnamon adds yet another layer of delight to this delectable dessert.
How to Make My Flan Recipe
- Recipe Prep. Preheat the oven to 350 degrees F and pull the eggs out of the fridge.
- Melt the Sugar. Add the sugar to a skillet over medium-low heat and gently stir with a heat-proof spatula once it starts to melt. When totally dissolved, reduce the heat to low and stir until smooth.
- Add the Water. Remove your syrup from the heat, pour in the water, and stir it in until you have a golden-brown caramel sauce. Immediately pour the caramel into your flanera (or round pan) and carefully swirl it to coat the bottom and a small way up the sides. Set aside.
- Mix Other Ingredients. Mix the eggs, evaporated milk, sweetened condensed milk, vanilla, and optional cinnamon in a bowl with a whisk or immersion blender.
- Assemble. Pour your custard mixture through a sieve directly onto the caramel. Attach the flanera lid or seal your round pan with foil. Place inside a larger pot, and fill with hot water 3/4 way up the side of the flan pan. Bake for 75 minutes.
- Refrigerate. Remove your pan from the hot water, and take off the lid to let it cool. Once your flan is completely cooled, replace the lid and refrigerate for a minimum of four hours.
- Serve. Let the flan sit out for 15 minutes before serving. Slide a knife around the sides of the pan to loosen, then place a plate on the top of your flan pan. Hold the pan and plate securely together, and flip the whole thing upside down. Carefully lift the pan up, letting any dripping caramel coat the top and sides of your flan. Slice up and serve!
- Flanera – A specialized pan designed for making a flan with a tight-fitting lid, preventing water from getting in during the bake. If you can’t get your hands on a flanera, a 7-inch round pan will do. You will have to seal the pan with foil during the bake, so it’s best to opt for a pan with a simple, flat rim over any with a spout.
Storing
Return your Mexican flan to the fridge to store it for another day — it will last for 4-5 days in the refrigerator without losing its structure.
It’s a good idea to cover it in plastic wrap or keep it in an airtight container to stop it absorbing any odors from the other inhabitants of your fridge.
Freezing your flan is not recommended as the smooth custard tends to become grainy after thawing, but you could technically do it.
Just make sure to freeze in an airtight container, and allow the flan to gently come up to temperature in the fridge when defrosting.
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
Yes, flan, being a dairy-based dessert, must be refrigerated after baking to prevent bacterial growth and maintain its freshness. It’s best to cool it to room temperature, then refrigerate for at least 2 hours, preferably overnight, before serving.
My Mexican flan keeps in the fridge for 4-5 days, so you can make it in advance to take the stress off if you’re hosting.
I value time with my loved ones over time with the stove, so any dessert I can pull out of the fridge and have ready to go is a winner in my book.
Spice Blends for Sale
-
Preheat oven to 350°F.
-
In a skillet over medium-low heat add the sugar. Using a heat-proof rubber spatula, move the sugar around gently after it starts to melt. It will clump together, just keep moving it around until it dissolves. Turn heat to low as to not burn it and mash any crystalized sugar lumps until smooth.
-
Remove from the heat and add the water. It will bubble up, but stir to mix until a golden-brown caramel sauce comes together. Immediately pour into your flanera, or a 7-inch round pan, and carefully swirl to coat the bottom and slightly up the sides. Set aside to cool.
-
In a bowl or 4 cup measuring cup mix together the eggs, evaporated and sweetened condensed milks, vanilla and cinnamon using a whisk or immersion blender.
-
Pour the custard mixture through a sieve (to knock out air bubbles) onto the caramel. Attach the lid (flanera) or seal with foil. Place inside a larger pot and add hot water to reach 3/4 way up the side of the flan pan. Transfer to the oven and bake 75 minutes.
-
Once cooked, carefully remove from hot water bat and remove lid/foil to cool (it will still jiggle slightly). Once cool, place lid/foil back on and refrigerate 4 hours minimum over overnight.
-
Before serving the flan let it sit on the counter for 15 minutes. Slide a knife around the sides to loosen the flan. Place a plate on top and confidently hold the flan pan and plate securely and flip it upside down. Lift the pan up carefully and allow any dripping caramel to go on top and down sides of flan. Slice into 8 servings and enjoy.
Calories: 325kcal | Carbohydrates: 57g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 144mg | Potassium: 359mg | Fiber: 0.03g | Sugar: 57g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 278mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
