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This Flan recipe has a sweet and creamy custard center with a golden crown of caramel that pours over the cake as you slide off the pan. This is a make-ahead dessert (it requires some chilling in the refrigerator), which makes it perfect for parties and holidays like Cinco de Mayo! 

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. 

Flan dessert served on a cake platter with berries

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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.

Slice of flan on a plate with fork drizzled with caramel sauce

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. 
Ingredients with eggs, milk, cream, sweetened condensed milk and vanilla

How to Make Flan

  1. Prep – Because the caramel sets quickly, you want to have a 9″ x 2″ round cake pan out and ready for use. Also, preheat the oven to 350˚F and bring a kettle of water to boil.
  2. Make the Caramel In a saucepan, combine water and sugar and bring to a boil then reduce the heat to a simmer. As soon as it starts to change color, start swirling the pan. Once it’s the color of cinnamon, take it off the heat and swirl it for another 30 seconds.
  3. Pour melted sugar into your cake pan and immediately tilt the pan to coat the bottom (be careful the pan will get hot!).
  4. Make the Custard – Combine the custard ingredients in a blender and blend on low speed for 1 minute. Strain through a sieve lined with cheesecloth (to reduce the bubbles) and pour over your caramel layer.
  5. Cover the cake pan with foil and set the pan inside of a large roasting pan then set the roasting pan in your oven. Pour hot water into the roasting pan, about halfway up the sides of the cake pan.
  6. Bake at 350 for 70-80 minutes or until there is just a slight jiggle in the center. Remove from oven, uncover, transfer to a rack, and cool to room temperature then cover and refrigerate for at least 6 hours or overnight.
  7. To Serve – Run a knife around the edges of the cake pan. Set the cake on a rimmed platter and invert the cake onto the platter. Tap the cake pan until you feel it dislodging then lift the cake pan off the cake.
step by step how to make caramel sauce for 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.

How to bake a flan dessert in a water bath step by step photos

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

What is the difference between Mexican Flan and Spanish Flan?

Mexican flan is traditionally made with eggs, milk, cream, and sugar. Spanish flan uses cream cheese instead of cream.

Can I make this in individual ramekins?

You can serve flan in individual portions, however, it can be challenging to quickly and evenly portion and swirl the hot sugar syrup into the bottom of many ramekins before they harden. If you have a helper it may be more attainable to have them swirl as soon as the syrup is in. Please be careful to avoid burns – that sugar syrup is HOT! We find it is easier to make flan in a single cake pan and cut slices. You could make this in 6, 8-oz ramekins and bake for about 40-45 minutes. 

Can I use a springform mold to make flan?

I don’t recommend a springform mold for making this flan for several reasons. You run the risk of getting water in the pan and this is a loose batter that may leak. There is real potential for creating a big mess and ruining your dessert. 

Flan dessert with slice cut away

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. 
Slice of flan on a plate with forkfull

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:

Flan Recipe

4.97 from 164 votes
Author: Natasha Kravchuk
Flan sliced on a cake platter
Flan is a creamy, caramel-topped Spanish and Latin dessert. Eggs, condensed milk, evaporated milk, cream, and vanilla form a smooth custard.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 6 hours
Total Time: 8 hours

Ingredients 

Servings: 12 people
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 14 oz can condensed milk, preferably la lechera
  • 12 oz can evaporated milk, preferably Carnation brand
  • 1 3/4 cups heavy whipping cream
  • 1 1/2 Tbsp vanilla extract, preferably Mexican Vanilla Extract
  • 5 large eggs, room temperature
  • 1/4 tsp fine sea salt
  • Berries to serve, strawberries, raspberries or blueberries, Optional for garnish

Instructions

  • Prep – Preheat the oven to 350˚F with a rack in the middle of the oven and bring a kettle of water to boil which you will need for the water bath. Take out a 9-inch by 2-inch round, non-stick cake pan so it’s ready to transfer melted sugar.
  • Make the Caramel – In a medium heavy saucepan, stir together sugar and water until dissolved. Bring to a boil over medium-high heat without stirring, about 3-5 minutes. Once you see it start to turn golden then start swirling the pan frequently over the heat until it’s the color of cinnamon, about 1-2 minutes, then remove from heat and continue swirling constantly for another 30 seconds as it turns amber-colored.
  • Immediately pour melted sugar into your round cake pan and quickly tilt your baking dish to spread the caramel over the bottom of the pan before it sets (be careful, that bottom of the pan will turn hot!). Set the pan aside and prepare the custard.
  • Make the Custard – In a blender add condensed milk, evaporated milk, heavy cream, vanilla, eggs, and salt. Blend for 1 minute on low speed (to avoid too much foam/bubbles). Strain the mixture through a fine mesh sieve lined with cheesecloth (cheesecloth is optional but helps break up the bubbles and foam.
  • Cover the cake pan with a sheet of foil, making sure the foil isn’t touching the top of the custard (you don’t want to bake your foil into your flan).
  • Make the Water Bath – Set the cake pan inside of a large roasting pan then set the roasting pan in your oven (it’s hard to carry the roasting pan after the water is in there). Pour hot water into the roasting pan, at least halfway up the sides of the cake pan, making sure it doesn’t reach the top of your baking pan or get inside your cake pan.
  • Bake at 350 for 70-80 minutes. When it's done, jolt the pan and you should see a stiff jiggle in the center. If it seems too liquid/wobbly, bake for another 10 minutes. Remove from oven, uncover, transfer to a rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set the custard.
  • To Serve – Run a knife around the edges of the pan (clean your knife periodically). Set a rimmed platter over the cake pan and holding the top and bottom with both hands, invert the cake onto the platter. If the cake doesn’t slide out easily, tap the cake pan until you feel it dislodging then lift the cake pan gently off the cake. Garnish with berries if desired and serve spooning extra caramel sauce over each slice.

Nutrition Per Serving

341kcal Calories35g Carbs8g Protein19g Fat12g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat0.01g Trans Fat127mg Cholesterol156mg Sodium270mg Potassium35g Sugar765IU Vitamin A2mg Vitamin C202mg Calcium0.5mg Iron
Nutrition Facts
Flan Recipe
Amount per Serving
Calories
341
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
156
mg
7
%
Potassium
 
270
mg
8
%
Carbohydrates
 
35
g
12
%
Sugar
 
35
g
39
%
Protein
 
8
g
16
%
Vitamin A
 
765
IU
15
%
Vitamin C
 
2
mg
2
%
Calcium
 
202
mg
20
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Latin American, Mexican
Keyword: Flan, Flan recipe, How to make Flan
Skill Level: Medium
Cost to Make: $$
Calories: 341
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.97 from 164 votes (120 ratings without comment)

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Recipe Rating




Comments

  • Ayda
    November 21, 2023

    My flan was a bit of a fail and I’m not sure why. I cooked for 80 minutes because at 70 minutes it looked too jiggly. I’m not thinking maybe it was a normal type of flan jiggle and I should have taken it out earlier. The texture seemed almost curdled, and not all of the caramel melted and came off the pan. A lot of it was stuck to the bottom of the pan. Would you know why this happened?

    Giving it 4 stars because I’m guessing this is my fault. Flavor was good though. Just user error.

    Reply

    • NatashasKitchen.com
      November 21, 2023

      Hi Ayda. Did you use the correct size pan and do the water bath as recommended? A couple of things come to mind. Curdled flan can be due to cooking for too long or cooking at too high of a temperature. I highly encourage the use of an In oven thermometer to see if your oven is calibrated (some ovens can run hot). The thermometer will also tell you when your oven is fully preheated and ready to bake.
      For a smoother consistency, you can also strain the custard to removed any lumps that may be present. Regarding the caramel sticking, if the caramel is applied too thick, it won’t have enough time to melt down during the cooking process. Be sure to allow the flan the proper time to rest after it’s baked. If you are turning it out of the dish too quickly, this could also be the cause.
      I hope that helps troubleshoot for your next attempt.

      Reply

  • Alfredo Martinez
    November 18, 2023

    Hello, I plan on making this flan for Thanksgiving it will be my first time. One question, once I cover the bottom of my pan with the caramel can it harden while I make the custard?

    Reply

    • NatashasKitchen.com
      November 20, 2023

      Hi Alfredo- the caramel will start to set as soon as you pour it into the bottom of your pan so you’ll want to work quick. Set us aside and then work on the custard. I hope you love this recipe!

      Reply

  • Sheryl Carll
    November 12, 2023

    This recipe sounds fantastic. Unfortunately, I do not have a blender but have a hand mixer. Would the instructions be the same using that?

    Reply

    • Natasha's Kitchen
      November 12, 2023

      Hi Sheryll, I haven’t tried this with a hand mixer to advise on the outcome, but it may work. If you experiment, let me know how you liked the recipe.

      Reply

  • D.
    November 11, 2023

    Thank you for sharing recipe is there a substitute for whipping cream also How long can this sit out at room temperature?

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi D! Flan should be kept refrigerated but max of 2hrs at room temperature. The heavy cream creates a creamy and indulgent custard base so I don’t recommend skipping it. I haven’t tested a substitute but a lighter cream could work too.

      Reply

  • Jana
    November 9, 2023

    Can I use evaporated coconut milk instead of regular evaporated milk?

    Reply

    • Natasha
      November 9, 2023

      HI Jana, I haven’t tested that so you might do a google search to see if others have tried that substitution in flan.

      Reply

  • Natasha
    October 24, 2023

    Make it for first time, came out very good. Thank you very much for the recipe

    Reply

    • NatashasKitchen.com
      October 24, 2023

      You’re very welcome! I’m glad you loved it.

      Reply

  • Tasha
    September 20, 2023

    Made the flan recipe. It is delish but it doesn’t not fit in a 9inch deep pan. It fits better in two.

    Reply

    • NatashasKitchen.com
      September 20, 2023

      Hi Tasha! The pan used in this recipe was a 9”x2” deep. Was this the pan size you were using?

      Reply

  • Cristina
    August 29, 2023

    I made this and it was a hit. I’d like to make it again, but would like to double the recipe, obviously in a larger baking container. Do you think this is doable?

    Reply

    • NatashasKitchen.com
      August 29, 2023

      Hi Cristina! Yes, that should be fine. You’ll have to experiment with the size of the dish and the baking time as it will take longer.
      I’m glad you loved the recipe!

      Reply

  • Donna
    August 25, 2023

    I made this flan as a surprise for my son’s girlfriend’s birthday because flan is her favorite dessert and she gave it three thumbs up! I was nervous because she’s Latina and used to her grandma’s authentic flan. Also because I couldn’t understand how all that hardened sugar was going to liquefy in the oven so that the whole thing would slide out of the pan instead of being a stuck-on mess. But slide right out it did and it was amazing!

    Reply

    • NatashasKitchen.com
      August 25, 2023

      Hi Donna! That’s wonderful. I’m so glad to hear that. Thank you for trying my recipe.

      Reply

  • Doneta Riegsecker
    August 25, 2023

    This flan was delicious!! Not too difficult to make and turned out perfectly! Great recipe.

    Reply

    • NatashasKitchen.com
      August 25, 2023

      So glad to hear that, Doneta! Thank you for sharing.

      Reply

  • Kim Embrechts
    August 9, 2023

    Hi Natasha
    I would like to make this cake. I see you indicate 350 for the temperature. Coming from Europe (Belgium), I would like to know is this Fahrenheit (so like 180 celsius)? Just to be sure that I don’t overdo my cake. Thanks & best regards, Kim

    Reply

    • NatashasKitchen.com
      August 9, 2023

      Hi Kim! My recipes are all in Fahrenheit.
      I hope you love this recipe!

      Reply

  • claire
    July 30, 2023

    didn’t see the no spring form pan and only had one. It leaked everywhere before the oven but to my surprise I had a perfectly set flan in the morning! Only small thing from spring form was that the caramel was slightly grainy but I covered it in berries and nobody was able to tell : ) very good and easy recipe! thank you!

    Reply

    • Natashas Kitchen
      July 31, 2023

      I’m glad it all worked out, Claire!

      Reply

  • Tina Kirkpatrick
    July 11, 2023

    The texture looks perfect! Flan is one of my favorites. Try substituting the condensed milk with La Lechera’s dolce de leche. SO GOOD!

    Reply

    • NatashasKitchen.com
      July 11, 2023

      Hi Tina! Thank you for sharing that with us.

      Reply

  • Arisa
    July 4, 2023

    I had never made flan because I was scared of making caramel sauce after so many fails, but this time I did it, and omg, this was one of the best desserts I’ve ever made! Thanks for the amazing recipe!

    Reply

    • NatashasKitchen.com
      July 4, 2023

      That’s wonderful, Arisa! Thank you for trying my recipe.

      Reply

  • Lola
    June 8, 2023

    Hi Natasha, I’m a fan of your recipes and this one it’s a great recipe. Thank you.

    Just a point of clarification. I’m from Spain. Please note that I haven’t seen any flan made with cream cheese at all. It’s always milk and sometimes, adding some heavy cream, but never cream cheese, if a native recipe from Spain. What is more a Mexican version is using condensed milk instead of fresh milk. Not sure about your source of information, but please note is incorrect. Thank you again for the delicious recipe.

    Respectfully

    Reply

    • Natasha
      June 9, 2023

      Hi Lola, in my research, I learned that it’s sometimes used but not always – I think it depends on the region, but thank you so much for sharing! There are so many different versions of Flan. I’d love to hear more about your authentic Spanish Flan recipe. Thank you!

      Reply

  • Sanari
    June 4, 2023

    Hi Natasha I made the flan two times. It’s amazing. Thanks for sharing this lovely recipe

    Reply

    • NatashasKitchen.com
      June 4, 2023

      Hi Sanari! You’re very welcome. I’m glad you enjoy the recipe.

      Reply

  • Toufik
    May 24, 2023

    I use a different recipe. It’s almost like yours, but I use a cup of regular milk. I will try it with heavy cream. Just to clarify; is it a 1 and 3/4 cup of heavy cream?

    Reply

    • Natashas Kitchen
      May 25, 2023

      Hi Toufik, I hope you love this recipe. Yes, This recipe calls for 1 & 3/4 cup heavy cream.

      Reply

  • Candace
    May 5, 2023

    Made this and I’ll be making it again. I was worried about the caramel not coating the entire bottom of the cake pan, it does set fast! But once I flipped it it was running over the sides and taste amazing

    Reply

    • Natashas Kitchen
      May 5, 2023

      I’m so glad you enjoyed it!

      Reply

  • Chris
    May 5, 2023

    Hi Natasha,
    This looks amazing! I know you swirl the caramel in the saucepan but do you only pour into pan leaving what’s left or can you use a spatula at that point? Also can you use same size pan in porcelain? Does time change?
    Thanks,
    Chris

    Reply

    • Natashas Kitchen
      May 8, 2023

      Hi Chris, I tried to use it all if possible. I haven’t tried this in a porcelain pan, but I imagine that will work. If you experiment, let me know how you liked the recipe.

      Reply

    • Jillian
      October 24, 2023

      The water in the sugar for the caramel is unnecessary, the sugar melts just fine without it. I’ve never seen an authentic recipe that puts water in the sugar.

      That being said, this is a great recipe and very similar to the one my best friend’s abuela taught me when I was a teenager.

      Reply

  • DAVID
    May 5, 2023

    Hi Natasha! I made this flan exactly as your recipe, but I was concerned that I had overcooked the caramel to hard crack and it wouldn’t come out, but it turns out my fears were unfounded and it turned out beautifully! Thank you so much for your wonderful work! I find such inspiration in your recipes!

    Reply

    • NatashasKitchen.com
      May 5, 2023

      Hi David! That’s great to hear. Thank you for trying the recipe. I’m so glad you loved it.

      Reply

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