This Flan recipe is a classic Spanish dessert with a sweet and creamy custard base with a golden crown of caramel that pours over the cake as you slide it out of the pan. It’s also easy to make with only 6 ingredients. You’ll love this make-ahead dessert that’s perfect for parties and holidays.
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Helpful Reader Review“I was a little hesitant having never tried a flan recipe with this combination of ingredients.
Needless to say, I’ll never use another flan recipe again because it was such a hit! Creamy and sweet and literally the best flan recipe ever tasted in all my life. Thank you!“ – Elizabeth ★★★★★
Flan Video Tutorial
Here’s a video tutorial on how to make flan using my tried-and-true Mexican flan recipe. Watch to learn everything you need to know.
FlanMy 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 because it was more gelatinous than creamy. With inspiration from Epicurious and Cooks Illustrated, I created a simple but classic version that I love and have been making for years. I’ve compared this to authentic homemade flan that I enjoyed on a trip to Mexico, and I can confidently say this Flan Recipe is a treasure!
Flan is a popular Spanish custard dessert, made by combining eggs, milk, sugar, and vanilla, and it is baked in a water bath similar to the way a cheesecake is baked.
There are several desserts that compare–like French Crème Caramel and Panna Cotta. But Flan is still unique and special in flavor and texture. It’s sort of a cross between a Cheesecake, jello, and a Creme Brûlée, and it has that creamy milk flavor similar to Tres Leches (it even uses the same 3 milks).
Mexican Flan vs Spanish Flan?The two flan styles are so similar, but this is closer to a Mexican flan. Mexican flan is traditionally made with whole eggs (sturdier texture) and sweetened condensed milk, while Spanish flan often uses granulated sugar and omits the egg white for a creamier flan.
Ingredients for FlanSince Flan is made with a short list of ingredients, I suggest you avoid substitutions since it needs the right balance of eggs to dairy for the custard to set.

Sugar and water – These two simple ingredients make the decadent and sweet caramel topping.

Sweetened condensed milk – adds sweetness to the flan. For a more authentic dessert, we recommend using La Lechera brand, but any brand will work.

Evaporated milk – adds richness to the custard

Heavy whipping cream – creates a creamy and indulgent custard. Be sure to buy heavy cream or heavy whipping cream for the right milk-to-fat ratio.

Vanilla extract – I used my homemade Vanilla extract, but a Mexican vanilla can be substituted for a more authentic flan. 

Eggs – (at room temperature) Allow the custard to thicken and set properly.  VariationsFlan is prepared differently in various regions and can come in different flavorings:

Cinnamon – Blend 2 teaspoons of cinnamon to the cream mixture

Dulce de leche – A reader, Tina, suggested swapping the sweetened condensed milk for Dulce De Leche.

Mangos – top the flan with sliced mangos like my Mango Cake. Mangos are a popular variation in the Philippines. 

Coffee – blend 1 tsp of espresso powder into the custard

Citrus – try swapping the vanilla extract with orange or lemon extract and zest How to Make Caramel for Flan

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.

Make the caramel – In a heavy saucepan (a heavy saucepan will prevent burning), combine water and sugar and stir to dissolve. Bring it to a boil over medium heat without stirring for 3-5 minutes. As soon as you see it start to turn golden, start swirling the pan for 1-2 minutes or until it turns the color of cinnamon, then take it off the heat and swirl it for another 30 seconds. *Swirl, don’t stir, since this can cause the caramel to crystallize and harden, and don’t walk away from this pan since it can quickly burn.

Pour caramel into your cake pan and immediately tilt the pan to coat the bottom. The sugar will harden quickly. 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, keep in mind the cake pan gets quite hot when you pour the caramel in.

How to Make Flan

Make the Custard – Combine the rest of the flan 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.

Cover the cake pan with foil and be sure it isn’t touching the custard. This helps keep the moisture from escaping and prevents cracks in the dessert

Make the Water Bath – Set the pan inside of a large roasting pan and transfer to your reheated oven. Pour hot water from the kettle into the roasting pan, at least halfway up the sides of the cake pan for even cooking.

Bake at 350°F for 70-80 minutes or until there is just a slight jiggle in the center. You don’t want to overcook the custard, and it will continue cooking as it cools. Remove from oven, uncover, and place pan on a rack to cool to room temperature. Then, cover and refrigerate for at least 6 hours or overnight.

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. How to Know the Flan is Done Cooking?When you jolt the pan, you should see a slight jiggle in the center – It should be mostly set with a slight jiggle in the center, about the size of a quarter. It will set more as it cools. Do not overbake, or it can cause cracking.

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 – this is the most important, as cooking in a water bath allows for gentle and even cooking.

Don’t over-bake – Overcooked flan can turn rubbery and will be more likely to crack.

Cool gradually – After cooking, remove the foil cover and gently transfer the whole pan to a wire rack and cool completely to room temperature before covering and refrigerating. 

Loosen the edges – run a knife around the edges before unmolding the flan to reduce tension as it slides out of the pan.  Make-Ahead and StorageYou will love that Flan is a make-ahead dessert, which is so convenient for gatherings and entertaining.

Make-Ahead: You can keep the flan covered and refrigerated for up to 3 days before serving. It’s best to flip onto a platter just before serving.

To Refrigerate: cover leftovers with plastic wrap and refrigerate for up to 4 days

Freezing: I don’t recommend freezing flan since the texture can change when thawing. My family loves Mexican-inspired desserts such as Churros and Tres Leches Cake. If you are a fan of Latin desserts, this Flan recipe doesn’t disappoint. It’s such a fun and rewarding dessert to make. It’s just 5 ingredients and easy to make. The custard is so decadent, and the caramel sauce makes it perfectly sweet. Make this your go-to dessert for every occasion–especially Cinco de Mayo or whenever the craving strikes.

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