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Easily learn how to make flan – a creamy Latin-inspired custard dessert topped with an irresistible caramel coating.
A Flan Favorite
Flan is a creamy custard dessert topped with Caramel Sauce and one of our favorite ways to end a Mexican meal! The magic comes from the delicious caramel topping that starts at the base of the dessert until it is inverted and becomes a sweet topping to this creamy custard.
We first had flan at a family function decades ago, and although we did not know what it was, we knew we loved it! Besides being a hit in our house, it’s popular in Mexico, Spain, and all over Latin America.
Fortunately, you don’t have to travel all over the world and can now enjoy flan at home with our own recipe. This Mexican dessert is easier to make than you think and will hopefully become a new dessert to add to the menu.
WHY WE LOVE IT:
- Elegant. As pretty as it is delicious, flan makes the perfect holiday dessert.
- Simple ingredients. You probably already have all the necessary ingredients in your fridge and pantry!
- Make ahead. Flan needs to chill overnight, leaving you time to prepare the rest of the menu.
Ingredients
PREP TIME: 20 minutes
COOK TIME: 50 minutes
CHILL TIME: 8 hours
- ¾ cup sugar – provides sweetness and a caramelized crust
- ¼ cup water
- 8 ounces cream cheese softened – creates stability and rich creamy texture
- 5 large eggs – room temperature eggs will incorporate better
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract – Adjust the flavor by using lemon, coconut, or almond extract.
How to Make Flan
- PREP. Preheat the oven to 350°F.
- CARAMEL. Add the ¾ cup sugar and ¼ cup water to a medium heavy-bottomed saucepan. Cook the sugar mixture over medium heat until golden, brushing the sides of the pan with water to dissolve sugar crystals if needed. Watch carefully so the sugar does not burn.
- CRUST. Immediately pour the sugar mixture into a deep dish pie pan or 2-quart round baking dish, tilting to coat the bottom of the dish with the sugar. Let stand for 10 minutes.
- CUSTARD. In a medium bowl, beat the 8-ounces cream cheese until fluffy. Add 5 eggs one at a time, mixing after each addition. Add 14-ounces sweetened condensed milk, 12-ounces evaporated milk, and 2 teaspoons vanilla, and mix until smooth. Pour the cream cheese custard mixture over the sugar mixture into the baking dish.
- BAKE. Place the baking dish in a larger baking pan, and pour boiling water into the pan until the water comes up one inch on the sides of the baking dish.
- Bake for 50-60 minutes, until the center of the flan is set and only jiggles slightly when shaken gently.
- CHILL. Cool on a wire rack for one hour, then cover and chill in the refrigerator overnight. To serve, run a knife gently around the sides of the baking dish, then invert the flan onto a rimmed serving platter slightly larger than the flan.
Instant Pot Directions
Cut the cooking time by a third by using your instant pot to make this Mexican flan recipe. Prepare the flan as directed in steps 2-4.
- Cover the baking dish with aluminum foil.
- Place 2 cups of water into the instant pot.
- Using a long handle wire rack lower the baking dish into the instant pot.
- Seal the lid and set the cooking time for 15 minutes. (see your pots user guide for more specific settings)
- Quick release and open. Use oven mitts when lifting out the flan.
- The flan will be jiggly but a knife inserted into the center should come out clean.
- Allow to cool and refrigerate overnight.
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How to Make Flan
Ingredients
- ¾ cup sugar
- ¼ cup water
- 8 ounces cream cheese, softened
- 5 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Add the sugar and water to a medium heavy-bottomed saucepan. Cook the sugar mixture over medium heat until golden, brushing the sides of the pan with water to dissolve sugar crystals if needed. Watch carefully so the sugar does not burn.
- Immediately pour the sugar mixture into a deep dish pie pan or 2 quart round baking dish, tilting to coat the bottom of the dish with the sugar. Let stand for 10 minutes.
- In a medium bowl, beat the cream cheese until fluffy. Add the eggs one at a time, mixing after each addition. Add the sweetened condensed milk, evaporated milk, and vanilla, and mix until smooth. Pour the cream cheese mixture over the sugar mixture in the baking dish.
- Place the baking dish in a larger baking pan, and pour boiling water into the pan until the water comes up one inch on the sides of the baking dish. Bake 50-60 minutes, until the center of the flan is set and only jiggles slightly when shaken gently.
- Cool on a wire rack for one hour, then cover and refrigerate overnight. To serve, run a knife gently around the sides of the baking dish, then invert the flan onto a rimmed serving dish.
Video
Notes
- Divide the caramelized sugar evenly into the ramekins tilting to coat the bottom. Make the filling and divide evenly into 5-6 ramekins.
- Place the ramekins into a tall-sided baking pan. Add 2 inches of boiling water to the pan. Bake at 350°F for about 45 minutes.
- Insert a knife into the center. They’re done when the knife comes out clean.
- Refrigerate overnight. Invert each flan onto its own serving plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
When making the sugar syrup tiny sugar granules can creep up the sides of the saucepan and crystalize. From there you may unknowingly stir them back into the caramel. To avoid this, stir the syrup gently and avoid scraping the sides of the pan. Use a moist pastry brush to brush the sides of the pan. The water on the brush will help dissolve the crystalized sugar and it can be smoothly stirred back into the syrup.
Yes! Use 5-6 individual dishes depending on the size of the dishes and how thick you want to make each flan. Divide the caramelized sugar, from step one, evenly into the ramekins tilting to coat the bottom. Let stand for 10 minutes. Make the filling and divide evenly into the ramekins. Place the ramekins into a tall-sided baking pan Add 2 inches of boiling water to the pan. Bake at 350°F for about 45 minutes. Insert a knife into the center. They’re done when the knife comes out clean. Refrigerate overnight. Invert each flan onto its own serving plate.
Cover the serving dish or move leftovers to an airtight container. Store it in the refrigerator for 5-7 days.
Flan was always so intimidating to me for some reason but this recipe helped make it easy! Thank you so much, will definitely be making again.
You’re welcome!! So glad to hear you enjoyed the recipe and it was easy to make!
You can’t put any water in the sugar when you’re making the caramelized topping….@ least not @ altitude
Excited to try can’t wait
I love a good flan, and this is AMAZING!!
Im not really familiar with making this dessert so I really appreciate all of the tips that you included. I cant wait to try them out.
This looks so delicious and tasty! My family is going to love this recipe!
We absolutely adored the flavour and texture of this delicate dessert!
delicious! i love that you also included how to make it in the instant pot. flan is actually a really popular vietnamese dessert too!
I’ve only recently started to like flan. NO reason, other than never trying it, but It is super creamy & I love caramel!
great to have a recipe for flan, have never made it only eaten in restaurants, so thank you